Mary Berry Condensed Milk Ice Cream
Mary Berry Condensed Milk Ice Cream is a no-churn ice cream made with condensed milk, heavy cream, and vanilla extract. The condensed milk adds sweetness and helps create a luxuriously creamy texture without the need for an ice cream machine. This simple recipe can be easily customized with your favorite flavors or mix-ins.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dessert
- Method: No-churn (freezing)
- Cuisine: British
Ingredients
Scale
- 1 can (397g/14 oz) sweetened condensed milk – adds creaminess and sweetness.
- 600ml (20 fl oz) double cream (heavy cream) – provides the rich base for the ice cream.
- 1 tsp vanilla extract – for a hint of flavor.
Instructions
Step 1: Whip the cream
- In a large mixing bowl, pour the double cream. Using an electric whisk (or hand whisk), whip the cream until it forms soft peaks. Be careful not to overwhip, as you want the cream to remain light and airy.
Step 2: Add the condensed milk
- Gently fold the sweetened condensed milk into the whipped cream using a spatula. Fold carefully to maintain the light texture of the whipped cream. Mix until fully combined.
Step 3: Add the vanilla
- Stir in the vanilla extract, ensuring it is evenly distributed throughout the mixture. This will give the ice cream a lovely hint of vanilla flavor.
Step 4: Freeze the mixture
- Transfer the mixture into a freezer-safe container. Smooth the top with a spatula and cover the container with a lid or cling film. Place it in the freezer for at least 6 hours, or until fully set.
Step 5: Serve
- Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy your homemade Mary Berry Condensed Milk Ice Cream. You can also garnish with chocolate sauce, fruit, or sprinkles for an extra touch.