easy ice cream

As much as I love making a proper churned ice cream from scratch, I also enjoy an easy way out. This recipe is a simple no-churn variety, rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits.

Rhubarb and custard ice cream sandwiches 

200 grams/7 ounces rhubarb, cut into 2cm/1in pieces

grams/1½oz caster sugar

lime, juice only

tsp liquid glucose

rhubarb essence (optional)

milk

300 milliliters/10fl oz double cream

tsp vanilla extract

grams/2½oz unsalted butter, softened

75 grams/2½oz caster sugar

egg,

almond extract

grams/3½oz plain flour, sifted (plus extra for dusting)

75 grams/2½oz custard powder

These easy orange and mango ice lollies are a refreshing summer treat for kids and adults alike - perfect to enjoy outside when the weather is warm. For this recipe, you will need lolly moulds, lolly sticks and a blender.


Orange and mango ice lollies

grams/5½oz ripe mango, diced (about 1 large mango)

300 milliliters/10fl oz orange juice

These easy-to-make ice lollies taste like fresh peaches and cream, but use convenient tinned fruit and healthier natural yoghurt. Share with the family on a hot summer afternoon for smiles all round!
For this recipe, you will need lolly moulds, lolly sticks and a blender.

Easy peach ice lollies

tin peach halves

300 grams/10½oz natural yoghurt

tbsp runny honey or agave syrup

vanilla bean paste

All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream

Malt chocolate ice cream

pot double cream

malt powder

milk chocolate

tbsp Irish cream liqueur

pack chocolate coated malt balls, to serve (optional)

Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.

Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.

Fun for the whole family and perfect for camping or picnics!

Mason Jar Ice Cream

heavy whipping cream,

sugar

vanilla extract

salt

Chocolate -- Add 1-2 tablespoons unsweetened cocoa powder

Strawberry -- Add 1-2 tablespoons strawberry jam

Butter peanut butter

In a wide mouth pint-sized mason jar, combine heavy cream, sugar, vanilla, and salt, plus any additional flavor variations you plan to use. (Things like chocolate chips, nuts, and fruit should be stirred in later.)

Close jar lid and shake. At about five minutes, open jar and dip a spoon into the mixture. Liquid should have doubled in size and mixture should be the consistency of a runny cake batter.

Cover jar and place in freezer. Shake every 30 minutes to continue aerating, ice cream will be ready in 2-3 hours. Enjoy!

Recipe video above. This has rum flavour unlike anything you can buy at the shops. Relish in it!EASY ice cream recipe - In this recipe, fluffy whipped cream is used to replicate the effect of incorporating air into traditional ice cream by churning in an ice cream maker. Condensed milk, meanwhile, keeps the mixture from freezing into a solid block and keeps it creamy and scoop-able, just like real ice cream! Skeptical? Don&#39;t blame you. Read glowing reviews here and here!

Rum raisin ice cream (easy, no ice cream maker!)

raisins ((separate

rum, dark or golden

allspice powder (, optional)

thickened/heavy cream, fridge cold ((any whipping cream works))

Ice cream cones

chocolate

Chop - Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.

Soak - Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.

Pour off excess - The raisins should absorb most of the rum. If not, see Note 4.

Rum soaked raisins:

Condensed milk &amp; flavourings - Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.

Whipped cream - Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 - 1 1/2 minutes). We&#39;re not looking for &quot;soft whipped&quot; here, we want stiff peaks and good aeration!

Fold together - Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, &quot;smear&quot; visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.

Freeze 12 hours - Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.

Serve! To scoop, you&#39;ll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? :)

Ice cream:

Oh my gosh! This recipe is AMAZING! I can’t find rum n raisin in any of the stores (Essex, UK), so decided to make my own using this recipe. WOW! Top tip - it will set quicker if you use small single pots so I made a couple to eat before the big tub sets in the morning! 🤣 Thank you so much for this!

Now I'm thinking - Peach &amp; Bourbon, Prune &amp; Whisky, Golden Sultana &amp; Muscat, Cranberry &amp; Cointreau.....so many creamy boozy fruity adventures!

I recently tried this rum and raisin ice cream recipe, and I must say, it was a delightful experience. The balance of flavors was absolutely spot on. Each spoonful was a harmonious blend of rich, velvety ice cream infused with the perfect amount of rum, complementing the sweetness of the raisins exquisitely. The raisins were plump and juicy, providing a lovely texture contrast to the creamy base. What truly stood out was how the rum flavor was present yet not overpowering, allowing the natural creaminess of the ice cream to shine through. This recipe is a masterful take on a classic flavor, and I highly recommend it to anyone looking for a luxurious and satisfying treat. A true culinary triumph!

Okay and after eating this, our go to for years - Hagen Daz rum and raisin tastes meh. This is amazing, boozy ice cream.

Dear Nagi, thank you so much for this wonderful recipe. I put  coffee powder in and it is soooo irresistible. Will make it again and again...

Absolutely love this recipe 😋 I think I will leave the raisins to soak for longer next time I make it. I'm going to experiment with different flavours 😊

I made this ice cream for the first time today. However, I took the non-alcoholic route, using Rum Extract. When I was reading the recipe, I was like, "There's no mention of sugar. How is it going to be sweet enough without adding sugar?" Well, boy did I learn how sweet condensed sweetened milk is. It is perfectly sweet; the rum and raisins' pas de deux across my palate, amidst the cloud-like lightness of the cream and vanilla bean, was exceptionally delectable. Thank you for posting this recipe.

Hi, has anyone tried to throw all the ingredients into an actual ice cream churn machine to see if it works? I'm curious as I have access to a churn.  The recipe is delicious, I don't want to waste ingredients so thought I would ask?? .............. But if its a flop I suppose I could still eat it :)

I love the strong rum flavour in this ice cream! I didn’t listen to Nagi to chop the raisins in half, i left them whole. Big mistake! They swelled up so much when steeped in the rum that they sunk to the bottom of the ice cream. Lesson learned, follow the recipe &amp; listen to Nagi.

I gave 4 stars because it was way too sweet. I made it a second time, cut the raisins this time &amp; added 600ml of cream, instead of 500ml (2 cups). Also added 1/4 tsp fine salt to the condensed milk, to balance sweetness &amp; bring out more flavour. What an improvement!

Great Recipe! I do not have enough rum, could I use whiskey to soak raisin instead?

Great recipe!  Flavor and texture were great.  Recipe was easy, and well written, but raisins were VERY difficult to chop.  I tried both a hand chopper and scissors without success.  Also, a 1.5 liter or qt. dish is NOT big enough.  Mine overflowed.  Suggest at least a 2 qt or liter dish. Please note that 3/4 cup rum equals 6 ounces.  For 6 servings, that is the equivalent of a drinking a full standard  alcoholic drink, i.e. 1 oz. alcohol per serving.  Love it, but be careful!  Thanks for the recipe.

Amazing! I’ve always wanted to make homemade ice cream but it always looked too complicated. This was so easy (as all of your other recipes so far) and delicious. I had half and half instead of whipping cream so I was worried it wouldn’t turn out right since it was not as firm as it looked like in the pics and video but it turned out great! I’ve already shared the recipe with lots of friends.

I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. 

One-step no-churn coffee ice cream

condensed milk

tbsp espresso powder

espresso liqueur (or coffee liqueur)

I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. 

I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you.

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done.  I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

Meringue gelato cake with chocolate sauce

300 milliliters/10½fl oz double cream

dark chocolate (70% cocoa solids, minimum)

tbsp Elisir San Marzano (or coffee liqueur and/or rum)

meringue nests

250 milliliters/9fl oz double cream

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

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Top 8 easy ice cream recipes from across the web

The most viewed easy ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb and custard ice cream sandw...

Orange and mango ice lollies

Easy peach ice lollies

Malt chocolate ice cream

Mason Jar Ice Cream

Rum raisin ice cream (easy, no ice ...

One-step no-churn coffee ice cream

Meringue gelato cake with chocolate...

The most viewed easy ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine