Shannon’s three-ingredient no-churn vanilla ice cream

serves 6-8
1 x 397g tin of condensed milk
600ml double cream
1 tsp vanilla bean paste
  1. Combine all of the ingredients in a large mixing bowl.
  2. Beat with an electric mixer for about five minutes until thick and quite stiff. 
  3. Spoon into a dish, lunch box or loaf tin. Cover and place in the freezer until set. 
  4. Allow the ice cream to soften slightly on the counter before scooping. Use an ice cream scoop dipped into some boiling water to make it easier to serve on its own or covered in your favourite toppings.

 Per serving: 376k cals, 28.9g fat (18g saturated), 26g carbs (24.1g sugars), 4.9g protein, 0g fibre, 0.082g sodium