We have the best ice cream hack for summer – no-churn ice-cream! Using condensed milk creates a smooth, creamy, refreshing ice cream every time. Simply make your vanilla base, divide into three batches and flavour each one with a different fruity ripple. Follow our handy guide below to stock up your freezer for summer!
Serves 18Takes 15 minutes, plus freezing
Ingredients 900ml whipping cream 397g tin sweetened condensed milk 2 tsp vanilla extract
Method1. Pour the cream into a large bowl and use an electric whisk to whip to stiff peaks.
2. Add the condensed milk and vanilla and whisk again to combine.
3. Divide the mixture between 3 x 950g loaf tins, and follow the steps below to make three different fruity flavours…
Tip: If you want to make vanilla ice-cream, then cover the tins with clingfilm, so it touches the surface of the ice cream, then freeze for at least 4 hours or until solid. Remove from the freezer 30 mins before serving to soften slightly.
of the reference intake Carbohydrate 13.8g Protein 2.5g Fibre 0g
Now make your first ripple – Forest Fruits. The tangy mix of cherries, blackberries, blackcurrants and blueberries perfectly offsets the sweet vanilla ice cream.
Serves 6
Ingredients 250g Black Forest Fruits Mix 1 orange
Method1. Put 250g frozen Black Forest Fruits Mix in a small saucepan with the zest and juice of 1 orange. Simmer for 6-8 mins over a medium heat, until thickened and reduced. Set aside to cool completely.
2. Swirl 2/3 of the cooled berry compote through one batch of the vanilla mixture (about 430g), then scrape into a prepared tin. Spoon over the remaining compote and swirl with a palette knife to ripple. Cover with clingfilm, ensuring it touches the top of the ice cream, and freeze for 4 hours.
of the reference intake Carbohydrate 19.1g Protein 3g Fibre 1.3g
Next up, make your second ripple – Peaches And Cream. This classic summer flavour uses tinned fruit, making it even easier to knock up last-minute at home.
Ingredients 410g tinned peach slices in light syrup
Method1. Drain the peach slices and put 200g in a jug (reserving the rest), then use a stick blender to blitz smooth. Finely chop the reserved peach slices and stir through the peach purée.
2. Swirl 2/3 of the purée through one batch of the vanilla mixture (about 430g) and scrape into a prepared tin. Spoon over the remaining purée and swirl with a palette knife to ripple. Cover with clingfilm, so it's touching the ice cream, then freeze for at least 4 hours, or overnight.
of the reference intake Carbohydrate 19.5g Protein 2.7g Fibre 0.4g
Finally, make your third ripple – Totally Tropical. Made with pre-made coulis and fresh passion fruit, it's super easy to make and really delivers on flavour.
Ingredients100g Tesco Finest Mango & Passion Fruit Coulis2 passion fruit
Method1. Swirl 100g Tesco Finest Mango & Passion Fruit Coulis and the pulp of 1 passion fruit through one batch of the vanilla mixture (about 430g), then scrape into a prepared tin.
2. Spoon over another 50g coulis and the pulp of another passion fruit and swirl with a palette knife to ripple. Cover with clingfilm and freeze for at least 4 hours, or overnight.
Now you've made your three fruity flavoured no-churn ice creams, your freezer is stocked and you're ready for summer!
of the reference intake Carbohydrate 24.5g Protein 2.8g Fibre 0.6g
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