Two Ingredient No-Churn Ice Cream
, Updated Jan 18, 2021
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You only need to two ingredients to make this easy and delicious no-churn ice cream which you can flavour any way you like!
This is one of those “it does what it says on the tin” recipes. And the tin says “Super Easy Two Ingredient No Churn Ice Cream” and that’s exactly what we have here. A ‘recipe’ so easy a child could make it (with a bit of supervision) and one that is endlessly customisable. I have added vanilla, dark and white chocolate in mine but you can really let your imagination run wild.
Fruit, caramel, biscuits, brownies, candy – they can all be added to this easy ice cream base. And since you don’t even need a machine, this is for everyone for who loves ice cream. And, lookie here, it is National Ice Cream Day. Frankly, in my book, mostly every day is NICD but all the more reason to whip some of this today.
Super Easy Two Ingredient No-Churn Ice Cream
Ingredients
- 600 ml | 20.2fl oz | 1 large container double cream
- 400 g | 14oz | 1 can sweetened condensed milk
- 1 tbsp vanilla paste or 1 vanilla pod scraped
- 55 g | 2oz dark chocolate chopped really small or grated
- 55 g | 2oz white chocolate chopped really small or grated
- <br>
- Easy chocolate sauce
- 55 g | 2oz dark chocolate chopped really small or grated
- 85 ml | 2.8fl oz | 1/3 cup milk
- 2 tbsp golden syrup or honey
- 3 tsp cocoa powder
Instructions
- Use a loaf tin or other suitable container (I lined mine with clingfilm because originally I wanted to make ice cream sandwiches – you don't need to line it unless you want to turn the ice cream out).
- Whip the double cream until you have stiff peaks. It will whip better if both the cream and the bowl are cold.
- Pour the condensed milk over the whipped cream and use a spatula to fold together.
- Add the vanilla paste and stir it in gently.
- Add half the chocolate shavings and fold them into the cream.
- Pour half of the cream into your container then sprinkle with half of the reserved chocolate shavings. Pour the rest of the cream and add the remaining chocolate shavings on top.
- Cover with clingfilm and freeze for at least 5 hours or overnight.
- To make the chocolate sauce, put all the ingredients into a small saucepan and whisk together over low heat until you have a sauce. Strain through a sieve into a jug. Keep warm.
- Take the ice cream out of the freezer for at least 15 minutes to soften. Dip a spoon or an ice cream scoop into a glass of hot water then scoop the ice cream into bowls or cones to serve.
- Drizzle with the chocolate sauce and dig in!
This looks amazing Lucy. I love how you've styled these shots and you nailed the pour! I made some of this no-churn ice cream myself and I was amazed how delicious it turned out. I used evaporated milk though, as I added caramel to mine and I didn't want it to be too sweet.
I've yummed and stumbled (sounds like I've gone mad) this!
I love this base recipe for ice cream. I've used it so many times, and the results are always so yummy! Love your chocolate combination 🙂
Jennie // Scarletscorchdroppers
xx
I love a good no-churn ice cream and this one looks especially creamy and delicious. Yum.. give a scoop or two now please!
Mmm this looks so good and so easy! Thank you!
http://www.liquidgrain.co.uk
so it would almost be illegal not to make it it's so easy? Is that what you're saying… cos that's what i'm hearing. Looks gorgeous and I think I'd love anything that is 'endlessly customisable' … quite frankly what's not to love?
Yup! Illegally easy and so good. Especially with the sauce. Making a brownie version soon methinks!