No Churn Ice Cream

Shop Ingredients


5 plums, or apricots, or anything you’d like
1/4 cup sugar
Scraped seeds from 2 vanilla beans or 2 tsp vanilla bean paste
1 lemon, juice and zest
600ml heavy cream, 30% fat content minimum
1 tin (395g) condensed milk


An ice cream recipe that results in a creamy, vanilla-y, fruitful scoop without the need for a machine! We were introduced to this recipe by local cook Clementine Day, whose swirls of summer fruit looked too good to be true – thanks for teaching us the magic!


No Churn Ice Cream

For the fruit ripple, in a saucepan combine fruit, sugar, seeds from 1 vanilla bean and the lemon juice and zest. Cook down gently, stirring occasionally until it reaches a jammy consistency. We cooked ours for about 40 mins. Cool completely (you can speed up this process by pouring it into a shallow dish and popping it in the freezer for 15 mins or so).

For the vanilla base, beat cream, condensed milk and seeds from 1 vanilla bean until soft peaks form.

Pour half the vanilla base into a suitable dish for the freezer (having a lid is a bonus). Dollop the fruit sauce onto this in blobs, spaced out evenly. Repeat with the next layer. Then, using the handle end of a spoon, swirl through the mixture to create a nice ripple.

Cover and put in the freezer overnight. Pull out the ice cream and allow to sit at room temp for 10-15 mins before scooping, it’ll be easier on your arms that way!


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