Mary Berry No Churn Ice Cream Recipe

Silky condensed milk and rich double cream elevate this Mary Berry no churn ice cream to a timeless favorite you’ll always want at the heart of your summer dessert table. It’s delicious with warm apple crumble, a handful of fresh strawberries, a drizzle of chocolate ganache, a crisp wafer biscuit; in fact most things.

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Mary Berry No Churn Ice Cream Recipe Ingredients

• 600 ml (1 pint) double cream, chilled
• 1 x 397 g can sweetened condensed milk
• 1 teaspoon vanilla extract (or the seeds from 1 vanilla pod)
• A pinch of salt (optional, to balance sweetness)

How To Make Mary Berry No Churn Ice Cream Recipe

1. Whip the cream: Pour the chilled double cream into a large, cold mixing bowl. Using an electric hand whisk, beat the cream until it reaches the “soft peak” stage. This means the cream should be thick enough to hold its shape when the whisk is lifted, but the tip of the peak should gently curl over. Be extremely careful not to over-whip it into stiff peaks, as this will result in a heavy, buttery texture.
2. Blend the base: In a separate medium-sized bowl, stir the vanilla extract (or vanilla seeds) into the sweetened condensed milk. If you are using a pinch of salt to cut through the richness, whisk it in now. The condensed milk acts as the stabilizer and sweetener, removing the need for traditional custard-making.
3. Incorporate the ingredients: Using a large metal spoon or a silicone spatula, add a couple of tablespoons of the whipped cream into the condensed milk and stir to lighten it. Then, gently fold the condensed milk mixture into the remaining whipped cream using a figure-eight motion. Continue folding until the mixture is uniform and silky, taking care not to knock the air out of the cream.
4. Transfer and level: Pour the smooth mixture into a 1.2-litre (2-pint) freezer-safe container or a standard loaf tin. Use the back of a spoon to level the surface. If you want to add ripples or mix-ins (like fruit puree or chocolate chips), you can swirl them in at this stage.
5. Freeze to set: Cover the container with a tight-fitting lid or a layer of plastic wrap pressed directly onto the surface of the cream to prevent ice crystals from forming. Place the container in the coldest part of your freezer for at least 6 hours, or ideally overnight.
6. Serve and enjoy: Because of the high sugar and fat content, this ice cream is naturally “soft-scoop” and can be served almost immediately upon taking it out of the freezer. Use a warm ice cream scoop to create perfect rounds and serve in chilled bowls.

Recipe Tips

• The Fat Content: For this recipe to work, you must use double cream (approx. 48% fat). Single cream or whipping cream will not provide the necessary structure to trap air, resulting in a flat, icy block rather than a creamy scoop.
• Vanilla Quality: Since there are so few ingredients, the quality of your vanilla is paramount. Using a high-quality vanilla bean paste or the seeds from a fresh pod will give you those beautiful black speckles and a far more sophisticated flavor than essence.
• Cold Tools: To get the best volume from your cream, try chilling your mixing bowl and whisk attachments in the fridge for 15 minutes before you start.
• Flavor Variations: This “base” is incredibly versatile. You can stir in crushed cookies, swirls of lemon curd, or even a splash of espresso to create different flavors once the cream and milk are combined.

What To Serve With Mary Berry No Churn Ice Cream Recipe?

This Mary Berry No Churn Ice Cream Recipe is a rich, versatile dessert that needs a fresh or warm pairing! A Warm Fruit Cobbler is the quintessential choice for a comforting Sunday treat. For a more elegant presentation, a side of Fresh Macerated Berries adds a lovely acidic brightness that pairs perfectly with the sweet vanilla! A drizzle of Salted Caramel Sauce or a Crisp Almond Tuile pairs wonderfully with the silky, cold texture.

How To Store Mary Berry No Churn Ice Cream Recipe

• Freezer Storage: Keep the ice cream in an airtight container in the freezer for up to 1 month.
• Texture Maintenance: To prevent “freezer burn,” keep the plastic wrap pressed against the surface of any leftover ice cream before replacing the lid.
• Avoid Constant Thawing: Try to only take out what you need; repeated thawing and refreezing will eventually cause ice crystals to form, ruining the silky texture.

Mary Berry No Churn Ice Cream Recipe Nutrition Facts

• Calories: 280 kcal (per serving)
• Total Fat: 22 g
• Saturated Fat: 14 g
• Cholesterol: 60 mg
• Sodium: 85 mg
• Total Carbohydrates: 18 g
• Sugar: 18 g
• Protein: 3 g
• Fiber: 0 g

Nutrition information is estimated and may vary based on specific brands used.

FAQs

Try More Recipes:

• Mary Berry’s Victoria Sponge With Buttercream​ Recipe
• Mary Berry Cinder Toffee Ice Cream Recipe
• Mary Berry Vanilla Buttercream Recipe