We think this frozen dessert is just as good as home-made ice cream, but the bonus is that you don’t have to churn it. Let your freezer do all the work overnight, and you’ll have this deliciously creamy and indulgent dessert, thanks to the sweet condensed milk!
INGREDIENTS
- 1 tbsp of vanilla extract
- ½ cup of chocolate chips – dark or light chocolate
- 1 x 395g can of sweetened condensed milk (refrigerated, so it’s cold)
- 600ml double cream (or heavy cream), cold
- A pinch of sea salt
Method
- Line a baking tin with baking/greaseproof paper. Make sure the sides and the bottom of the tin are lined. A bread loaf tin works well for this.
- Whip the cream in a large bowl using a hand-held electric beater until it’s thick and fluffy and forms peaks – just like making a meringue.
- In another medium-sized bowl, gently combine the condensed milk, vanilla extract, sea salt and chocolate chips.
- Fold the condensed milk mixture into your whipped cream.
- Put the mixture in your pre-prepared tin, cover with plastic wrap and tuck it in so that the wrap touches the top of the ice cream. Freeze overnight, or for at least 8 hours.
- Serve cold, on its own or in a cone, and top with fruit, nuts, chocolate topping or any kind of traditional ice cream accompaniments you like.
