The magic ingredient when making no-churn ice cream is the Condensed milk! Your ice cream will be creamy, smooth and not at all icy.
- Half a 397g can of sweetened condensed milk
- 600ml pot double cream
- 1 tsp vanilla extract
Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.