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.

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What you will Need 

300ml of double cream

397g Sweetened Condensed Milk

150g of Blackberries

1tsp of Vanilla Extract

Waffle Cones

How to Make 

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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.

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

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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.

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

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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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