Elle Townsend’s No Churn Ice Cream Step by Step Tutorial

There's nothing quite like British Summertime to keep you on your toes, one week heatwave, the next torrential downpours. Only one thing is certain come rain or shine, it’s always the correct weather for ice cream!

No fancy ice cream churners are involved here and with just 3 ingredients, this is a delightfully simple recipe that delivers a perfectly creamy delicious soft scooping ice cream.

I've offered a couple of variations, both are great served up in bowls, perhaps with chocolate sauce and sprinkles.

However, if you fancy getting really crafty i've included directions for home decorated waffle cones!

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Each recipe Serves 8-10

 

For Vanilla Ice cream You will Need

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300ml Cream

One 397g Can of Sweetened Condensed Milk

1 tsp Vanilla Extract

 

How to Make

1. Grease and line a 2lb loaf tin with parchment paper or a 2 litre capacity plastic container.

2. Combine all the ingredients together in a large mixing bowl and using an electric hand mixer, whisk all together until thick and fluffy.

3. Transfer the mixture to your prepared tin/container and allow to freeze completely, minimum 6 hours, preferably overnight.

 

For Raspberry Ripple Ice Cream You Will Need

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300ml Cream

One 397g Can of Sweetened Condensed milk

150g Raspberries

 

How to Make

1. Grease and line a 2lb loaf tin with parchment paper or a 2 litre capacity plastic container.

2. Blitz the raspberries with a food processor or stick blender to make a puree. Pass the puree through a sieve to remove the seeds.

3. Combine the cream and condensed milk together in a large mixing bowl and using an electric hand mixer, whisk all together until thick and fluffy.

4. Transfer the mixture to your prepared tin/container and allow to freeze completely for a minimum of 6 hours.

 

To decorate your Cones You Will Need

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What you Need

8-10 Waffle Cones

100g Dark or White Chocolate (or both!)

100s & 1000s

How to Make

1. Place the chocolate in a heatproof bowl and place over a pan of simmering water to melt.

2. Place the 100s and 1000s in a bowl. Once the chocolate has melted dip each cone into the chocolate and then into the 100s and 1000s

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Top Tips

 

Remove the ice cream remove from the freezer 20 minutes before you wish to serve to allow it to soften a little before scooping.

 

Consider using other fruits to ripple through such as cherries, strawberries or blackberries, using what’s in season will give the best results.

 

If you're looking for a non-fruit alternative meringue, marshmallow, peanut butter folded through the ice cream before freezing would be quite delicious!

 

I really love Waffle cones, they are available in most good supermarkets but wafer cones work just as well too.

 

Pour a spoonful of melted chocolate into the base of each cone at the time of decoration to prevent any ice cream dribbling from the base as it melts, This is a great tip if you're creating for kids- mess limitation.

 

Alternatives to 100s and 1000s for cone decorations include: chopped nuts, freeze dried raspberries, cocoa nibs, anything you like, feel free add your own creativity into the mix!

 

We would love to see how you use this recipe so don’t forget to upload your ice creams to the Inspiration area and when sharing on social media to @trimcraft @elle_jane_

 

 

 

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iccrafter

These look scrumptious with a cherry on the top.