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Inventive no-churn ice cream recipes

by Malou Herkes

published on 21 May 2020

The weather is getting hot and summer appears to be around the corner. Get into the spirit and make ice cream at home with these no-churn recipes. From raspberry ripple to matcha to toasted marshmallow, these inventive flavours from the likes of Nigella, Elizabeth David and The Meringue Girls are more than achievable at home without an ice cream maker. 

No Churn Pomegranate Ice Cream

No Churn Pomegranate Ice Cream

“This delicate pink ice cream tastes like fragrant, sherbety heaven”, says Nigella, and it couldn’t be simpler to make. Pomegranates, lime juice, icing sugar and double cream are all you need to make this vibrant scoop. You won’t need to keep whipping out the ice crystals either – delicious and with none of the faff!

Raspberry Ripple Meringue Gelato

Raspberry Ripple Meringue Gelato

by The Meringue Girls

A creamy scoop with deliciously tart raspberry ripples and pops of crunchy, sweet meringue. This is a great recipe if you have any leftover meringue – simply break them up and stir them through. Serve with melted chocolate for extra indulgence. 

Nadiya Hussain’s Banana Tarte Tatin with Malai Ice Cream

A subtle cardamom-scented milk-based ice cream, this no-churn scoop hails from South East Asia. You need just condensed milk, double cream and cardamom pods to make this, which Nadiya serves up with her homemade tart tatin. 

No-churn Matcha Ice Cream

No-churn Matcha Ice Cream

Matcha powder and condensed milk make an unlikely pairing in this easy-to-make ice cream. It’s “the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk” says Nigella. Well worth making at home. 

Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

by Oonagh Simms

A custard-based ice cream with glorious toasted marshmallow for true summertime nostaliga. Make it at home to evoke memories of beach or countryside campfires with every lick. 

Brown Sourdough Ice Cream with Raspberry Ripple

Brown Sourdough Ice Cream with Raspberry Ripple

by Roy Levy

This old English recipe might sound unusual but it’s divine. You need a hunk of sourdough here, blitzed into crumbs and combined with cinnamon brandy butter, then toasted until deliciously crunchy. Paired with raspberries in this custard-based ice cream, it’s a sophisticated dessert worth making the effort for. “Cinnamon and raspberry make the world’s most beautiful couple. The warmth of the spice plays beautifully off the tartness of the fruit”, says Roy Levy. 

Coffee Ice Cream (Glace moka)

by Elizabeth David

This luxurious ice cream combines freshly roasted coffee with lemon zest and brown sugar for a mild but true coffee flavour.


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