My first ever recollection of eating home-made ice cream was at a family braai when I was a teenager. We usually made everything from scratch, but never ice cream. When it came to pudding time, my boyfriend’s (who is now my husband!) aunt brought out a tub of home-made ice cream. Its texture was glorious, rich and creamy and tasted just as good. The secret? It was an easy no-churn ice cream recipe.
I was surprised at the easy accessible ingredients that went into the recipe (no custard required here!) – and no ice cream machine was required! All it takes are 2 cans of Ideal milk (or coconut cream), 2 cans of condensed milk and 2 large cans of dessert cream. You can double the ingredients if you like – I usually do! The creaminess of the ingredients means that the ice cream won’t crystallise and it freezes without needing to be continuously churned or beaten.
Since then, I have played around with the recipe a lot, adding different things and flavours. Here is the recipe I’m sure many of you will recognise, as it has a unique South African heritage.
EASY NO-CHURN ICE CREAM RECIPE
Chill the Ideal milk (or coconut cream) and whip it until thick, fold in the condensed milk and cream. Pour into a container and freeze overnight. Add a touch of vanilla extract, if you like. You can also substitute 1 can of condensed milk with a can of Caramel Treat – now we’re talking!
Try this easy no-churn granadilla and raspberry ice cream.
TASTY FLAVOURINGS
Here are some of my favourite things to add:
– Add a crushed Peppermint Crisp, or turn your ice cream into a stracciatella, by adding chopped dark chocolate.
– You can also serve it with a tot of coffee liqueur poured over.
– Chopped hazelnuts or salted almonds make a nice change, as do puréed raspberries marbled through the mixture.
– Or better still, add chopped Woolworths Chuckles.
I have also made individual ice creams on sticks, smothered in dark chocolate and handed them around instead of dessert. Maybe I should do this at our next braai – your very own Magnums!
Discover more ice cream recipes – and ideas with ice cream – here.
This recipe is also delicious made with coffee extract to flavour & honeycomb mixed in – yummy coffee crunch ? For those battling with icicles, I find the recipe works better if you replace the canned cream with fresh cream whipped to peaks ?
When you say can of dessert cream – do you mean tubs? They vary depending on the brand. So how many ml would that be please?
Looks delish. A little worried seeing that many comments here said theirs flopped…
This recipe was a big fail for me. It separated and wasn’t creamy at all, but rather filled with icicles.
Hi Abi, I remember this ice cream well and couldn’t wait to try it. First time, it separated so I decided that I must have done something wrong and tried it again. Oh dear. It separated again. Please help as I can literally taste it and it brings back so many childhood memories.
Use fresh cream rather than canned Xx
3 Can Ice Cream, Sounds absolutely decadent! Can’t wait to make this. This brings back fond memories.. Hmmm….
Hi Abi, your ‘no churn’ ice-cream sounds amazing. I can’t wait to try it. I was wondering whether it would be OK to just add one tin of condensed milk/treat instead of two, as I’m not such a fan of very sweet ice-cream and I think that two tins of condensed milk probably makes the ice-cream very sweet? Can you replace the dessert cream with fresh cream?
I find it works better with fresh cream Xx
Hi… i am jsut checking , does the dessert cream also need to be whipped as does the ideal milk??
This looks & sounds so tasty & easy to make, BUT, & it is a big but, the price of each one of those cans in our local Spar is well over R20 each! That makes it the most expensive ice-cream ever! That is R120 to make the amount you suggest! Even for Home-made ice cream, that is too expensive. Our ridiculous food prices are just so sad…