Easy No-Churn Ice Cream
When I was a student I used to work at an ice cream parlour, where we made all of our ice cream homemade on site. It was great to see it all coming together; although it was most definitely worth it for the end result fresh each day, it was a painstaking process. I was approached by Currys to challenge if I could make a no-churn ice cream using just fresh ingredients, and my freezer. The thought of getting some sweet ice cream without all the hours of work seemed too good to be , or was it?
How to make no-churn ice cream
No-churn ice cream is something I’ve seen time and time again on the likes of Pinterest, so I was keen to give it a go. To make your vanilla ice cream base you’ll only need a few simple ingredients:
- Four free-range eggs, separated
- 100g of caster sugar
- 300ml of double cream
- A teaspoon of vanilla extract
Begin by mixing the egg whites in a bowl until thick and stiff when you remove the whisk. Fold in the caster sugar and whisk until combined, then add in the egg yolks and vanilla essence.
Folding until combined, you’re ready to add any other additional ingredients you’d like. I added some fresh raspberries and Oreo’s for a sweeter taste, but you could let your imagination run wild here. I’d love to try a Bounty inspired dark chocolate and coconut one.
Pour it into a Tupperware container or loaf tin, and cover with cling film (if it doesn’t have a lid) and place into the freezer for six hours until frozen.
How It Turned Out
I have to say, I was very sceptical trying this no-churn method as to if it would work. I was more than pleasantly surprised, the ice cream tasted great! Made with only natural ingredients; with no nasty chemicals like store-bought ice cream often includes. Will you be trying your hand at making some no-churn ice cream?
This post was in collaboration with Currys.