No need to churn home made ice-cream

no churn ice-cream in a tub
Hooray!  Summer has finally arrived in London
and it is 31 degrees outside – so who can resist making some super easy ice cream which you don’t even need to churn. Just 5 ingredients and 10 minutes of beating (OK, and a little bit of freezing) and you will have deliciously indulgent raspberry ripple ice cream to cool you down.


Makes about 1 litre
Takes 10 minutes to make, plus 4 hours or so to freeze

  • 600ml double cream
  • 1 x 397g tin condensed milk
  • 1 vanilla pod, seeds scraped (or 2 tsp vanilla extract – not essence as that is not nearly so nice)
  • 225g fresh raspberries, plus a few extra for serving
  • 3 tbsp icing sugar
  • Amaretti biscuits or shortbread, to serve


  1. Pour the cream, condensed milk and vanilla seeds or extract into a large bowl and whisk with an electric whisk until it forms soft peaks.
  2. Place the raspberries and icing sugar into a small blender and blitz together and then pass through a sieve to remove the seeds. Taste and add more icing sugar if it is too tart. If you don’t have a blender just bash them about a bit in a bowl and then press them through a sieve. It will take slightly longer but will have the same effect.
  3. Carefully fold the raspberry puree into the cream mix to create a ripple effect. (Save a little of the raspberry puree to spoon over just before serving). Spoon into a Tupperware box with a lid and freeze for 3-4 hours or until set. There is no need to churn as the mix will be delightfully creamy without any of the usual faff.
  4. Remove from the fridge 10 minutes before you want to serve, scoop into balls and serve with a little drizzle of the reserved raspberry puree and a few fresh raspberries and an Amaretti biscuit or two on the side to add the perfect crunch.


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