Mary Berry No Churn Ice Cream Recipe
The Mary Berry No Churn Ice Cream is a homemade frozen dessert that skips the machine and uses a base of sweetened condensed milk and whipped cream. This combination mimics the texture of traditional churned ice cream, creating a smooth, scoopable treat. You can add vanilla, fruit purées, chocolate chips, or any flavorings you like—it’s incredibly flexible and foolproof.
- Prep Time: 10
- Freezing Time: 360
- Total Time: 6 hours 10 minutes
- Yield: 6–8
- Category: Ice Cream
- Method: Freezing
- Cuisine: British
Ingredients
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- Double cream – 600ml (2½ cups)
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- Sweetened condensed milk – 1 x 397g can (about 1⅓ cups)
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- Vanilla extract – 1½ teaspoons
Optional Add-ins:
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- Crushed berries or purée – 100g
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- Chocolate chips or chunks – ½ cup
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- Swirl of jam, caramel, or chocolate sauce – 2–3 tablespoons
Instructions
Step 1: Whip the Cream
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Pour double cream into a large mixing bowl.
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Whisk until soft peaks form—light and fluffy but not too stiff.
Step 2: Add Condensed Milk and Vanilla
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Gently fold in the sweetened condensed milk using a spatula.
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Add vanilla extract and continue folding until well combined.
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Avoid overmixing to keep the mixture airy.
Step 3: Add Flavors or Mix-ins (Optional)
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Fold in your chosen add-ins like fruit, chocolate chips, or sauces.
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Create swirls or layers if desired for a ripple effect.
Step 4: Freeze the Ice Cream
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Spoon the mixture into a loaf tin or container.
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Smooth the top and cover with cling film or a lid.
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Freeze for at least 6 hours, or overnight until solid.
Step 5: Serve and Enjoy
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Let sit at room temperature for 5–10 minutes before scooping.
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Scoop into bowls or cones and enjoy as is or with toppings.