Mary Berry No-Churn Ice Cream

This Mary Berry No-Churn Ice Cream is one of the simplest and creamiest frozen desserts you can make at home. With just a few ingredients and absolutely no ice cream machine, you’ll end up with a silky, rich, and smooth ice cream that tastes like it took hours to prepare. Perfect for summer treats, family gatherings, or a quick homemade dessert, this recipe is versatile, beginner-friendly, and customizable with endless mix-ins.

What Is Mary Berry No-Churn Ice Cream?

Mary Berry’s no-churn ice cream is made by folding sweetened condensed milk into lightly whipped cream and freezing it until set. The whipped cream adds air, the condensed milk prevents iciness, and together they create a perfectly creamy texture without churning.

Other Popular Mary Berry Recipes

• Mary Berry Condensed Milk Ice Cream
• Mary Berry Rich Fruit Cake
• Mary Berry Light Farmhouse Fruit Cake

Why This Recipe Is Worth Trying

• No ice cream maker needed—freeze and enjoy.
• Only a few simple ingredients with big results.
• Quick to prepare, usually under 10 minutes.
• Incredibly creamy thanks to condensed milk.
• Endless flavor possibilities—from chocolate chips to fruit purees.

Essential Ingredients to Make Mary Berry No-Churn Ice Cream

• 600ml double cream (heavy cream)
• 397g sweetened condensed milk
• 2 tsp vanilla extract
• Optional: chocolate chips, chopped nuts, berries, caramel sauce, crushed cookies, cocoa powder

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric whisk or stand mixer
• Rubber spatula
• Freezer-safe container with lid
• Measuring spoons

Step-by-Step Guide to Making Mary Berry No-Churn Ice Cream

Step 1: Whip the Cream

Pour double cream into a large bowl and whip until soft peaks form—light, airy, and smooth.

Step 2: Add Condensed Milk

Gently fold in the condensed milk with a spatula. This keeps the mixture creamy and prevents ice crystals.

Step 3: Stir in Vanilla

Add vanilla extract for flavor. Mix-ins like berries, chocolate, or nuts can go in now.

Step 4: Transfer to a Container

Pour the mixture into a freezer-safe container, smoothing the top with a spatula.

Step 5: Freeze Until Firm

Freeze for 6 hours or overnight until fully set and scoopable.

Step 6: Serve and Enjoy

Scoop straight from the freezer—this ice cream stays creamy, not rock hard.

What I Got Wrong (And How I Fixed It)

• Ice cream too icy: Whipped cream too stiff—used soft peaks the next time.
• Texture too dense: Folded too aggressively—kept it lighter.
• Too sweet: Added cocoa powder or tart berries to balance.
• Mix-ins froze solid: Chopped fruits smaller or used dried mix-ins.

Healthier Version of Mary Berry No-Churn Ice Cream

• Use light condensed milk.
• Replace half the cream with Greek yogurt.
• Add fresh fruit puree to reduce added sweetness.
• Choose unsweetened cocoa powder for chocolate flavor without extra sugar.

Ingredient Substitutions for Mary Berry No-Churn Ice Cream

• Condensed milk → coconut condensed milk (dairy-free option)
• Vanilla extract → almond or lemon extract
• Double cream → whipping cream (minimum 35% fat)
• Mix-ins → nuts, caramel, biscuit crumbs, espresso

Pairing Ideas: What to Serve With Mary Berry No-Churn Ice Cream

• Warm brownies – Soft and fudgy contrast.
• Fresh berries – Light, fruity pairing.
• Chocolate sauce – Adds richness.
• Apple crumble – Warm + cold perfection.
• Waffles or crepes – Breakfast-dessert crossover.

Expert Tips to Make Perfect Mary Berry No-Churn Ice Cream

• Do not overwhip—soft peaks give the smoothest texture.
• Fold slowly and gently to keep air in the mixture.
• Chill your bowl before whipping cream for faster results.
• Use full-fat cream for the best volume and creaminess.
• Freeze overnight for the firmest, cleanest scoops.
• Avoid large fruit chunks—they freeze icy.

Creative Ways to Customize Mary Berry No-Churn Ice Cream

• Cookies & Cream: Add crushed chocolate biscuits.
• Chocolate Heaven: Fold in cocoa powder + chocolate chips.
• Berry Swirl: Ripple berry compote through the mix.
• Coffee Twist: Add strong espresso for a mocha flavor.
• Honeycomb Crunch: Mix in crushed honeycomb candy.

Storing Mary Berry No-Churn Ice Cream the Right Way

• Freezer: Keeps up to 2 months.
• Cover tightly: Prevents freezer burn.
• Store in shallow containers to scoop easily.

Nutritional Breakdown (per serving)

• Calories: 310
• Fat: 21g
• Carbs: 25g
• Sugar: 23g
• Protein: 4g

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FAQs

Why is my no-churn ice cream icy instead of creamy?

Icy texture happens when the cream is overwhipped or the mixture contains too much water from fruit add-ins. Whip the cream only to soft peaks and use full-fat double cream to prevent ice crystals.

How do I thicken no-churn ice cream if the mixture feels too runny?

If the base is too loose, it means the cream wasn’t whipped enough. Whip it slightly more until it reaches soft peaks, then gently fold in the condensed milk for a stable, creamy mixture.

Why didn’t my no-churn ice cream set properly after freezing?

If your ice cream is still soft after hours, the freezer temperature may be too high or the container too shallow. Freeze the mixture for at least 6 hours in a tightly sealed, deep container for a firm set.

Can I reduce the sweetness in Mary Berry’s no-churn ice cream?

Yes, you can reduce sweetness by adding unsweetened cocoa powder, strong espresso, tart berry puree, or a pinch of salt. These balance the flavor without affecting the smooth, creamy texture of the ice cream.

Wrapping It Up

This Mary Berry No-Churn Ice Cream is creamy, dreamy, and incredibly easy to make. With just a few ingredients and no special tools, you’ll create a dessert that tastes luxurious and homemade.