What replaces the churning

This method builds air into cream before freezing instead of introducing it gradually in an ice cream machine. Sweetened condensed milk contributes sugar and milk solids, helping the mixture remain more scoopable than plain frozen whipped cream. It is a rich, sweet style of ice cream rather than a direct copy of a churned custard.

The recipe contains no raw egg and no cooked custard stage. That makes preparation short, but freezing still takes most of a day. The total time includes a minimum eight-hour freeze; a deep container or heavily loaded freezer may take longer.

Stop at soft peaks

Cold cream whips more predictably than warm cream. Begin at a moderate speed and watch closely as it thickens. When you lift the whisk, a soft peak should form and bend over. Stiff, dry-looking cream is harder to combine evenly.

If the cream becomes slightly overwhipped but has not separated, a small splash of cold unwhipped cream may help loosen it. Once it has clearly separated into buttery grains and liquid, it is no longer a suitable airy base for this method. Avoid relying on a timer instead of looking at the bowl.

Fold all the way to the bottom

Condensed milk is heavier than whipped cream. A few gentle strokes at the surface can leave a dense sweet layer underneath. Use a broad spatula to scrape down the side, lift from the bottom and turn the bowl as you work.

The first spoonful of cream loosens the condensed milk so the two mixtures are closer in texture. The remaining folding should be deliberate but not endless. Stop when there are no distinct streaks; continuing after that removes useful air.

Choose a modest container

A shallow container freezes more evenly and is easier to scoop from than a narrow deep jar. Leave a little headroom and close the lid or cover securely so the surface does not dry out or pick up freezer smells.

Serve small scoops at first. This condensed-milk style is sweeter and richer than many shop-bought vanilla ice creams, so a modest portion can be enough beside fruit, a warm baked dessert or a crisp biscuit.

What you'll need

  • 300 ml cold double cream
  • 200 g sweetened condensed milk
  • 1½ tsp vanilla extract
  • Small pinch of fine salt

Let's make it

  1. Chill a clean mixing bowl if the kitchen is warm. Line a small freezer-safe loaf tin or use a lidded freezer container of roughly 1 litre capacity.
  2. Stir condensed milk, vanilla and salt together in a separate bowl. Keep this mixture cool while whipping the cream.
  3. Whisk cold cream to soft peaks that hold briefly but curl over at the tip. Stop before it looks grainy or separates.
  4. Fold a large spoonful of cream into the condensed milk to loosen it. Fold this mixture gently into the remaining cream in two additions, reaching the bottom of the bowl without beating out all the air.
  5. Transfer to the container and level the surface. Cover securely and freeze for at least 8 hours, preferably overnight, until firm throughout.
  6. Let the container stand only briefly before scooping if the dessert is very firm. Return the remainder to the freezer promptly.

Make it your own

Vanilla bean paste can replace extract according to its label's suggested amount.

Do not replace sweetened condensed milk with evaporated milk: it has a different sugar content and will not behave the same way.

Keeping it fresh

Keep covered in a freezer at about −18°C and aim to use within one month for best quality. Label the date.

Do not repeatedly soften the whole container or refreeze a melted serving. Take out only what you need and return the rest promptly.

Allergen notes

Contains milk. Check vanilla products and any added toppings for other allergens.