No-churn Daim bar ice cream
- December 2018
- Serves 6 with leftovers
- 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.
- 17.5g (10.6g saturated)
- 13.6g (13.5g sugars)
Per 50g scoop
- 390g tin condensed milk
- 600ml double cream
- 6 Daim bars, roughly chopped
- 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.
- Scoop into bowls and sprinkle over the remaining chopped Daim bars to serve.
The ice cream will keep in the freezer in an airtight container for up to 1 week.
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