Desserts
No-churn ice cream
“Making your own ice cream can be a labour of love, but this recipe couldn’t be easier. You’ll only need three ingredients, minimal equipment and 5 minutes of prep time. I’ve gone for a mint-choc-chip vibe here, but swap in your favourite chocolate bar to make it your own. ”
Ingreadient
- 600 ml double cream
- 1 x 397 g tin of condensed milk
- 2 x 90 g Mint Aero bars or 1 x 175g bag of Maltesers , plus extra to serve
Direction
- Place the cream in a large bowl and whisk until soft peaks form, then fold in the condensed milk. Bash up the chocolate into different sizes – small bits, big bits and dusty bits, for variety – and fold most of it into the ice-cream mixture, keeping a small handful to one side for later.
- Line a freezer-proof container or a small loaf tin with a sheet of baking paper and pour in the mixture, making sure it goes into the corners. Sprinkle over the reserved chocolate, then freeze for at least 4 hours, or until set.
- Once you’re ready to serve, move from the freezer to the fridge (around 1 hour before you want to eat it), and gently thaw.
- Turn it out onto a board, remove the baking paper and slice the ice cream into portions to serve. Bash up and sprinkle over a little extra chocolate to decorate, if you like.
