Mary Berry Condensed Milk Ice Cream
Mary Berry’s condensed milk ice cream is a no-churn recipe made by folding sweetened condensed milk into lightly whipped cream. The mixture freezes into a perfectly creamy texture without the need for an ice cream machine.
- Prep Time: 10
- Freezing Time: 360
- Total Time: 6 hours 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-churn freezing
- Cuisine: British
Ingredients
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600ml double cream (heavy cream)
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397g of sweetened condensed milk
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2 tsp vanilla extract
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Optional add-ins: chocolate chips, berries, nuts, caramel, honeycomb, cocoa, coffee, fruit puree
Instructions
Pour double cream into a mixing bowl. Whip until soft peaks form—smooth and airy, not stiff.
Gently fold in the condensed milk using a spatula. Keep the mixture light to maintain creaminess.
Stir in vanilla extract. Add any mix-ins like crushed berries, chocolate, nuts, or sauces at this stage.
Spoon the mixture into a freezer-safe container and smooth the top.
Freeze for at least 6 hours, preferably overnight, until firm.
Serve straight from the freezer. The texture remains creamy and easy to scoop.