Homemade No churn Ice Cream

My sister loves desserts and sweet treats both making them and eating ! So this lockdown she attempted many extraordinary recipes . One these were this no churn ice cream ,over the last few months she’s played around with this receipe the original recipe being too sweet and I’m pleased to share the winning recipe.It makes for a perfect end to a special meal !

You can play around with the flavor base – orange blossom, vanilla, saffron, chai , pumpkin spice or coffee and cardamom… your favorite combination!

For an Indian inspired meal the fragrant notes of rose water and cardamom work beautifully.

• 250ml fresh cream
• 250ml double cream
• 1 tin condensed milk ( 385g )

Pop into a blending jar , whip until creamy and combined to soft peaks .Add the ground cardamom and rosewater.

Flavor base

• 1 tsp crushed green cardamom
• Splash rose water

If you like you can add nuts for inside – roasted and chopped nuts. I used just the sprinkling on the top .

Your ice cream is ready to be poured into a container / mould.

Topping – roasted almonds/ pistachio and rose petals ( any edible petals)

Silicone moulds are a good idea if you having guests ( this recipe makes 12 muffin moulds )

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Otherwise a loaf tin or any freezer friendly container

Freeze until set – takes around 6-8 hours ( best overnight)

This truly makes for a delicious, creamy and insanely easy dessert. Low effort and Wow results ( my kind of dessert)