If you love ice cream but don’t want to deal with the hassle of churning and freezing for hours, then Mary Berry’s No-Churn Condensed Milk Ice Cream is the perfect solution for you. This simple, foolproof recipe is a game-changer, offering a rich, creamy ice cream that requires no special equipment, just a few basic ingredients, and a little patience while it chills.
What makes this ice cream so special is the use of sweetened condensed milk, which gives the ice cream a smooth, creamy texture and a perfectly sweet flavor. You can easily customize it with your favorite add-ins—whether you prefer fruity swirls, chocolate chips, or crushed cookies, this no-churn recipe is a blank canvas for all your ice cream dreams!
I first tried Mary Berry’s No-Churn Condensed Milk Ice Cream when I was looking for a quick, homemade dessert that didn’t require an ice cream maker. The results were delicious! The ice cream was rich, creamy, and had a wonderful melt-in-your-mouth texture. It’s now one of my favorite go-to recipes for when I want something indulgent but don’t want to spend hours making it.
Why This No-Churn Condensed Milk Ice Cream Will Be Your New Favorite
- Quick and easy: No need for an ice cream maker or long freezing times. This recipe is ready to enjoy in just a few hours!
- Customizable: You can make this ice cream any flavor you like by adding fruit, chocolate, nuts, or any of your favorite mix-ins.
- Smooth and creamy: The condensed milk creates a smooth, rich texture that rivals any store-bought ice cream.
- Perfect for a summer treat: It’s the perfect dessert for a hot day or any time you’re craving something cold and sweet.
- No special equipment required: You don’t need an ice cream machine—just a few simple ingredients and a freezer!
Ingredients
- 2 cups double cream (heavy cream)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Optional: Fruit, chocolate chips, crushed cookies, or any mix-ins you like
How to Make Mary Berry’s No-Churn Condensed Milk Ice Cream
- Whip the cream:
In a large mixing bowl, whip the double cream until soft peaks form. You can use an electric mixer or whisk by hand. Be careful not to overwhip—it should be fluffy but not stiff. - Combine the condensed milk and vanilla:
In a separate bowl, stir together the sweetened condensed milk and vanilla extract until fully combined. - Fold the mixture together:
Gently fold the whipped cream into the condensed milk mixture, using a spatula. Be careful not to deflate the whipped cream too much. Continue folding until the mixture is smooth and well combined. - Add mix-ins (optional):
If you’d like to add any mix-ins such as fruit, chocolate chips, or crushed cookies, now is the time! Gently fold in your desired add-ins, being careful not to break them up too much. - Freeze:
Pour the mixture into a loaf tin or any freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or foil. - Freeze for 6 hours:
Place the ice cream in the freezer and allow it to freeze for at least 6 hours, or until firm and scoopable. - Serve:
Once frozen, scoop the ice cream into bowls or cones and enjoy! The texture will be smooth, creamy, and easy to scoop.
Tips
- Use cold cream: Make sure your double cream is very cold for the best whipping results.
- Customize the flavor: You can add different flavor extracts, like almond or lemon, to change the flavor profile of the ice cream.
- Check the texture: If your ice cream is too hard when you try to scoop it, let it sit at room temperature for a few minutes before serving.
- Make it vegan: Use coconut cream instead of double cream and ensure your condensed milk is dairy-free for a vegan version of this recipe.
Substitutions and Variations
- Chocolate version: Add 1/4 cup of cocoa powder to the mixture or melt some chocolate and fold it in for a chocolate-flavored base.
- Fruit flavor: Puree your favorite fruit (like strawberries, mango, or raspberries) and swirl it into the ice cream mixture before freezing for a fruity twist.
- Add-ins: Mix in crushed cookies, chocolate chunks, chopped nuts, or caramel swirls for extra texture and flavor.
Make a Healthier Version
- Lower sugar: Use a reduced-sugar sweetened condensed milk, or try using a natural sweetener like maple syrup or agave nectar for a lighter version.
- Dairy-free: For a dairy-free version, swap the double cream with coconut cream and use dairy-free sweetened condensed milk.
Closing
And there you have it! Mary Berry’s No-Churn Condensed Milk Ice Cream is the easiest way to enjoy homemade ice cream without any special equipment or long hours of work. Creamy, sweet, and completely customizable, this ice cream is the perfect treat for any occasion. Whether you serve it on a hot day, at a party, or just for a fun family treat, it’s sure to impress. Don’t forget to let us know how your ice cream turns out, and be sure to check out more of our easy and indulgent dessert recipes!
Frequently Asked Questions
- Can I use a different flavor of extract?
Yes! You can swap out vanilla extract for other flavors, such as almond or coconut, to change up the flavor of your ice cream. - Can I make this ice cream ahead of time?
Absolutely! This ice cream is best made ahead of time and stored in the freezer for at least 6 hours or overnight to ensure it’s firm and scoopable. - Can I make this recipe without a mixer?
Yes, you can whip the cream by hand using a whisk, but using an electric mixer will make the process much easier and quicker. - Can I add nuts or chocolate chips to the ice cream?
Yes! Feel free to add any mix-ins, like chocolate chips, crushed cookies, or chopped nuts. Just gently fold them into the mixture before freezing. - How long will this ice cream keep in the freezer?
This ice cream will keep in the freezer for up to 2 weeks, but it’s best enjoyed within the first week for optimal flavor and texture. - Can I use a different type of milk?
Yes, you can use dairy-free condensed milk and plant-based cream (like coconut cream) for a dairy-free version of this ice cream. - Can I make a chocolate version?
Yes! Add cocoa powder to the mixture or melt some chocolate and mix it in for a chocolate-flavored ice cream base. - How do I prevent ice crystals from forming?
To prevent ice crystals, make sure to cover the ice cream tightly before freezing and avoid opening the freezer too often while it’s setting. - Can I make this in a different container?
Yes, you can use any freezer-safe container with a tight-fitting lid. A loaf pan is a great option for easy scooping. - Can I make this recipe with coconut milk?
Yes! Use full-fat coconut milk for a creamy coconut flavor, or light coconut milk for a lower-fat version.
Mary Berry’s No-Churn Condensed Milk Ice Cream
Course: All Word Recipes4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
2 cups 2 double cream (heavy cream)
1 can 1 (14 oz) sweetened condensed milk
1 teaspoon 1 vanilla extract
Optional: Fruit, chocolate chips, crushed cookies, or any mix-ins you like
Directions
- Whip the cream:
- In a large mixing bowl, whip the double cream until soft peaks form. You can use an electric mixer or whisk by hand. Be careful not to overwhip—it should be fluffy but not stiff.
- Combine the condensed milk and vanilla:
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract until fully combined.
- Fold the mixture together:
- Gently fold the whipped cream into the condensed milk mixture, using a spatula. Be careful not to deflate the whipped cream too much. Continue folding until the mixture is smooth and well combined.
- Add mix-ins (optional):
- If you’d like to add any mix-ins such as fruit, chocolate chips, or crushed cookies, now is the time! Gently fold in your desired add-ins, being careful not to break them up too much.
- Freeze:
- Pour the mixture into a loaf tin or any freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or foil.
- Freeze for 6 hours:
- Place the ice cream in the freezer and allow it to freeze for at least 6 hours, or until firm and scoopable.
- Serve:
- Once frozen, scoop the ice cream into bowls or cones and enjoy! The texture will be smooth, creamy, and easy to scoop.
Follow US on Pinterest
Follow @middleeastsector on Pinterest