Easy No Churn Ice-Cream Recipe

If you thought ice-cream was hard to make, then think again. The fantastic Elle Townsend made this ice-cream for the Craft blog in July and I have been wanting to try it out. See how it’s made below.


What you will Need 

300ml of double cream

397g Sweetened Condensed Milk

150g of Blackberries

1tsp of Vanilla Extract

Waffle Cones

How to Make 


We have quite a few blackberries in the garden at the moment, so I thought it would be a good chance to use them in the ice-cream (Elle used Raspberries in her’s). Wash the Blackberries and then mush with a fork, leave to one side.


In a food processor, whisk together the cream, condensed milk and vanilla extract until light and fluffy.


Pour into a lined 2lb loaf tin or a Tupperware container, add dollops of the blackberries and use a wooden skewer to ripple it through the ice-cream mixture.


Leave for a minimum of 6 hours or Elle suggests overnight. Once ready scoop into the waffle cones and enjoy!


This ice-cream is delicious, I have had it every night this week, it’s addictive! You can find the original recipe here and head to Elle’s website to see all the other gorgeous treats she makes.

I would love to see your versions so tag @i_heart_maggie  for Instagram or @IHeart_Maggie on Twitter.

 Love Claire x

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