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Creamy, smooth, and tangy ice cream straight from the fridge and yet homemade? This no-churn ice cream is a bit of a game changer. It is so quick and simple that I am almost embarrassed to share it......
I do have an ice cream machine but honesty compels me to admit that I seldom remember to pre-freeze the bowl and practicality compels me to admit that I never have room in the freezer for it anyway! The beauty of an ice cream maker is that you can make any flavour ice cream or even frozen yogurt and you can control the amount of sugar in the recipe. However, not everyone has an ice cream maker or the time to make, what is normally, a far more involved recipe, churn it and then freeze it.
I have found most no churn recipes far too sweet and for a good reason: the main ingredient is condensed milk! The level of sugar is essential as it makes a softer ice cream but obviously this does, for me at least, affect the taste. So after much experimenting, I found a way to balance it in the most obvious and simplistic way.
You need very few ingredients and can play around with this and add your own flavours and variations but do give this one a try, it is totally worth it.
Easy No-Churn Key Lime Ice Cream
Makes enough for aprox 8/10 servings
Ingredients:
300ml Double cream
397g Can of condensed Milk
Juice from 5 limes
Zest from 2 limes
Method:
Prepare a container (I use a loaf tin lined with cling film). Set aside.
Pour the condensed milk, the lime juice and zest into a large bowl and beat with an electric hand whisk until thickened.
In a separate bowl beat the cream until soft peaks form, taking care not to over whisk.
Fold the whipped cream into the condensed milk mixture (if you find this becomes lumpy whisk on the lowest setting until smooth)
Pour the ice cream mixture into your prepared container, cover with cling film and place in the freezer overnight.
Serve in cones or bowls topped with a crumbled ginger biscuit or sprinkles.
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