Desserts & Baking

No-churn granadilla ice cream

Makes approximately 1 litre
15 minutes, plus 5 hours’ setting time

"Making ice cream at home just got a whole lot more accessible! This ice cream is impossibly creamy and smooth, and it comes together in just two steps. I added granadilla curd to flavour it, but you can leave it plain or add chocolate chips, cocoa powder, or swirl with caramel crunch sauce. Your only limit is your imagination! This ice cream will need a moment out of the freezer to soften before scooping. Serve in a crunchy sugar cone or scoop it into a bowl alongside fresh fruit for a quick dessert." – Khanya Mzongwana

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  • 1 x 375 ml can sweetened condensed milk
  • 2 t vanilla extract
  • a pinch of salt
  • 2 cups whipping cream, chilled
  • 4 T granadilla curd

1. Whisk together the condensed milk, vanilla, granadilla curd and salt in a large bowl, then set aside.
2. Whip the cream using an electric mixer at a medium-high speed until firm peaks form, about 2 minutes. Be careful not to go beyond this point, or you’ll make butter.

3. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula until combined – take care to work gently to maintain the airy texture of the ice cream.

4. Pour into a chilled 15 x 2 cm metal loaf pan and freeze, covered, until thick and creamy, like soft serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Freeze, covered, until solid and scoopable, about an extra 3 hours.

Find more ice cream recipes here. 

Photograph: Jan Ras

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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