Minute-make milk can ice cream

If you don't have an ice-cream maker, nor the time to make your own from-scratch custard base, then this condensed milk ice cream is for you. You *will* need an electric whisk if you want to prepare it quickly and you do also need to allow at least 4 hours for it to freeze - but the actual prep time itself is literally moments. All you need do is whip the condensed milk with vanilla essence and double cream. We like to make one base batch of vanilla then decant into little dishes or tubs and add different flavourings to portions. That way, your house resembles a cool Willy Wonka ice-cream factory and everyone in the family gets their favourite scoop.

Makes 1 tub

a 400g can light condensed milk
300ml double cream
2 tsp vanilla bean paste or vanilla essence

Takes 5 minutes + freezing

1.  Show the kids how to open the can of condensed milk and pop it in a bowl with the cream and vanilla then whisk for 3 minutes until forming stiff peaks. 

2. Decant into a freezable plastic container, or a loaf tin, and freeze for at least 4 hours, or overnight. 

3. If you want, you can divide it up and save some as vanilla then flavour portions of it with any of the below add-ins (or flavour one whole batch). 


Strawberry: crush a few strawberries with a fork (it's nice to leave some chunky) and fold through your base.

Chocolate: melt a handful of gluten-free chocolate drops in a bowl over boiling water then fold through your base.

Coffee: add a shot of espresso.

Mint choc chip: drip in a little peppermint essence and fold through gluten-free dark chocolate chips (if the kids want it green, add a few drops of green food colouring).

Cookie dough: carefully chop up one or two cookie dough bites and stir in with a few gluten-free chocolate chips.

Raspberry ripple: pound a handful of raspberries to a pulp with a pestle and mortar then ripple through the vanilla base with a fork.