Some one commented on another forum, asking me to share my home made, no churn, ice cream recipe. It doesn’t cost much more than cheap icecream, but it is gorgeous. Our guest, my children, and my grand kids, always ask for it. It is so creamy that you don’t need a lot and so that also makes it frugal.
I often get cartons of double cream discounted if I am going into a supermarket at the end of the day, or after a bank holiday. Sometimes I make butter with them, but if I have two, I will make icecream. The cheapest condensed milk can be used, it makes no difference. Mine was 89p from Lidl.
I like to have ice cream in the freezer as it makes a quick, easy dessert. We have it with our weekly compote, or fruit salad during the warmer months. I serve it with a hot crumble or chocolate sponge in winter to save me from having to make custard. Saying that, as children my children always liked hot chocolate sauce over it. A treat aunt gave me as a child was to drop a scoop into cherryade.
I usually adapt icecream with different flavourings, though vanilla is also good to have on hand. Today I had been given some mini chocolate chips and so I made mint and chocolate chip. I used to add the ingredient liquid glucose to my icecream, as it allows you to eat it almost straight out of the freezer. Now I don’t bother as it only takes a couple of minutes to thaw and it costs a lot.
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RECIPE
Carton of double cream (300ml)
Tin condensed milk (397g).
1 tsp vanilla essence
METHOD
1. Whisk the cream until it forms soft peaks.
2. Add the condensed milk slowly, and whip to form the peaks again.
3. Add the vanilla essence and whip for 20 seconds.
4.Taste and add more vanilla if needed.
5. Put into a container and leave it in the freezer for 5 or 6 hours before serving for the first time. You don’t need to stir it or anything as you do with some other recipes.
That is the basic recipe but I make different flavours during the summer, depending on what I have. When the raspberries are out I will make a ripple with a few and put it through it. If I have made lemon curd I will ripple a bit through it. Some times I will leave out the vanilla essence and fold some cocoa into half of it and 1/2tsp orange or mint essence into the other half and swirl.
Grated dark chocolate is often added to mint or orange flavour to kid myself that I am being healthy. Mr S’s favourite flavour haas rum essence in it with chocolate raisins (or soaked raisins) in it.
You can be as creative as you want with this recipe. The grandchildren like their favourite chocolate bars crumbled through it. At Christmas it is nice to swirl in some Baileys or put mince meat mixed through it. The sky is the limit. As you can see I use recycled containers to store it in.
I have even used my ice cream to make magnum type lollies.
A lot of ice creams from supermarkets contain cheaper ingredients like palm oil, palm kernel oil, or coconut oil. Very few have dairy fat in, and even those labelled ‘dairy’ ice cream only have to legally have 5% dairy fat in. The majority also have lots of additives. I therefore prefer to make my own ice cream, even if it is more expensive, and I love experimenting with new flavours. What is your flavoured ice cream?
Thank you so much for posting this for me Toni. Can’t wait to try it.
No worries
Sounds really good.
I’m really pleased to have found your site again. I used to follow you but a year or so my lap top gave up the ghost and I lost so many people I used to follow and enjoy, then you popped up on a site I haven’t been before (on a laptop I’ve been gifted by a dear friend) and clicked on hoping I’d found you – Yay. I now have a lot of catching up to do so may not be seeing anyone or doing housework until I catch up!!!
Aww that is lovely, thanks for your kind words. I have a hidden private FB group under the same name. I intend to open it up to new people for a few days this next week if you are on that platform. I post every day on there and other people add their collective wisdom. It is a really supportive, kind group of individuals.
Look forward to trying this out, if I can manage to find some reduced cream will be great to have in when the family come.
It you don’t get any reduced cream it is still a lot cheaper than these posh ice creams and has less nasties in. I often make mine with just the condensed milk and cream and and then ripple home grown fruit through it.
I have been looking for an ice cream recipe and found this. Yay . A lot of even the posh ice creams have ingredients in them that I am allergic to so i am really pleased to find this recipe.
Aww that is brilliant. I am pleased for you
I just wanted to say thank you for this great recipe.
I made both raspberry ripple ice cream and double choc chip yesterday.
Both tasted absolutely great and were so straightforward.
Made raspberry
Aww glad that you liked it. Thanks for commenting with your lovely feedback
Thank you for this. Whereabouts in supermarkets or what aisle would I find the liquid gloucose please.
It is in the baking aisle of the major supermarkets, but to be honest, most times I do not use it in order to save money, and it still turns out really nice. I haven’t noticed any difference.
Wow Toni! We made this yesterday and had some today. You certainly don’t need a lot, it’s very sweet! My husband loved it, sweet tooth, and is planning different flavours. I wonder if you can make it with evaporated milk, it would be less sweet but perhaps not as whippy like 😊
I am not sure as evaporated milk does not whip up the same. I think that I would add half as much cream again to make it less sweet and then get more ice cream. Yes we only use a bit and it is enough with sour compote. Sometimes I ripple 5hrough sour fruit but I have a sweet tooth, too. I remember my mum whipping a can of evap milk up and pouring in a jelly dissolved in very little water. It set like a moosse. It was the gelatine from the jelly that thickened and set it.