No-churn Daim bar ice cream

No-churn Daim bar ice cream
  • Serves icon Serves 6 with leftovers
  • Time icon Hands-on time 10 min, plus at least 6 hours freezing

All you need is just 10 minutes to whizz together the ingredients for this no-churn ice cream recipe before leaving it to freeze. It’s a great get-ahead dessert for a dinner party.

Nutrition: per serving

Calories
220kcals
Fat
17.5g (10.6g saturated)
Protein
18.5g
Carbohydrates
13.6g 
(13.5g sugars)
Fibre
0.1g
Salt
0.1g
Calories
220kcals
Fat
17.5g (10.6g saturated)
Protein
18.5g
Carbohydrates
13.6g 
(13.5g sugars)
Fibre
0.1g
Salt
0.1g

Per 50g scoop

Ingredients

  • 390g tin condensed milk
  • 600ml double cream
  • 6 Daim bars, roughly chopped

Method

  1. Pour the condensed milk and double cream into a large mixing bowl. Beat with 
an electric mixer for about 10 minutes until thick and voluminous. Fold in 4 of the chopped Daim bars. Freeze in a lidded freezer-proof container until firm.
  2. Scoop into bowls and sprinkle over the remaining chopped Daim bars to serve.

delicious. tips

  1. The ice cream will keep in the 
freezer in an airtight container 
for up to 1 week.

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