I am usually put off from making ice-cream because I don’t have the right equipment. But not any more….not with this delicious recipe for no-churn ice-cream. It really doesn’t get easier than this. The sugar content of the condensed milk prevents the mixture from crystalizing whilst freezing, resulting in a super soft ice-cream. 

Recipe makes 10 generous portions: 

Ingredients: 

• 1 x 397g tin of condensed milk. 
• 400mls double cream. 
• 1 tsp vanilla bean paste – you could use the seeds from a vanilla pod, or vanilla essence if that is all you have, although the latter won’t give you the best results.  

Method: 

Put all of the ingredients into a large bowl and whisk until thick – you are looking for the consistency of clotted cream. A hand-held electric whisk will make very light work of this. 

I placed my mix into silicone molds, although you can add to a cling-film lined tub or loaf tin. 

Place in a freezer until frozen. 

Remove from the freezer 5-10 minutes before serving for a softer scoop and serve as desired.