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- No-churn ice cream, three ways
No-churn ice cream, three ways
- Alexina Anatole
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Makes around 450ml
Easy
Prep: 10 mins
Cook: 10 mins
plus cooling and freezing
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Cool down with homemade, no-churn ice cream three ways: fresh strawberry, nutty pistachio or crème fraîche for an easy, make-ahead dinner party dessert
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This no-churn ice cream is the eighth in olive resident talent Alexina Anatole's new video series, One Good Thing*, in which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her confit leeks vinaigrette and bitter leaf salad with salted kumquats.*
"If you've made a no-churn ice cream before, my message to you is don’t stop. It's a formula, so once you’ve made one flavour, you can make them all. Pistachio, strawberry, crème fraîche, raspberry – it's essentially just cream, condensed milk, plus whatever you fancy. The condensed milk does more than just sweeten, it actively inhibits ice crystallisation, giving you a smooth, scoopable result every time. No machine, no fuss. It's the perfect, make-ahead dinner party dessert."
No-churn ice cream recipe
Ingredients
Ice cream base
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240ml condensed milk
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300ml double cream
cold from the fridge
Flavourings
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250g strawberries
hulled
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70g pistachio butter
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125g crème fraîche
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Method
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step 1
If making the strawberry flavour, blend the fresh strawberries to a purée using a stick blender. Transfer to a small saucepan, then simmer over a low-medium heat for 10 mins until reduced. Allow to cool completely before using.
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step 2
Make the ice cream base. Put the condensed milk into a large bowl and whisk in the flavouring of choice until smooth.
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step 3
In a separate bowl, whisk the double cream to soft peaks, then fold this into the condensed milk mix until combined.
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step 4
Transfer to a freezer-proof container and freeze for at least 6 hours, or overnight. Remove from the freezer 5 minutes or so before scooping.
Authors
Alexina Anatoletalent resident
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