No-churn Daim bar ice cream

  • Portion size: Serves 6 with leftovers
  • Hands-on time 10 min, plus at least 6 hours freezing
  • Difficulty: easy

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.

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Ingredients

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

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

    Per 50g scoop

    Make Ahead

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

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