Skip to content Skip to navigation

No Churn Ice Cream Recipe

No Churn Ice Cream

When the weather gets hot, there is nothing like a scoop of delicious ice cream. With a two ingredient foundation, this simple to make, no churn recipe is great for experimenting with flavours. Serve with your favourite fruit, dessert or make single portions and enjoy straight out of the tub.

​​​​​​​As a great way to reuse packaging and reduce waste, why not reuse any left over Cartwright and Butler glass jars to make handy portions of ice cream? Just remember to cool the jars completely in the fridge before putting in the freezer, rapid temperature changes may result in the glass cracking.

Prep Time: 15 mins | Freeze Time: 6 hours minimum, ideally overnight | Makes: 8-10 servings

150ml condensed milk

300ml Tom Parker Double Cream

Proper Nutty Slightly Salted Peanut Butter

Thursday Cottage Lemon Curd

1. Pour the condensed milk into a bowl. If adding peanut butter, lemon curd or similar, mix in vigorously.

2. Pour double cream into a bowl and whisk until soft peaks form.

3. Fold the condensed milk into the cream gently until well mixed.

4. Stir in any additional ingredients such as slices of banana if desired.

5. Pour the ice cream mix into a freezer safe container and freeze for at least 6 hours.