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I scream with delight

This super easy, two-ingredient ice cream may be the simplest dessert ever. After stumbling upon a no-churn coffee ice cream recipe from Nigella Lawson, Tayla Pearce adapted it to flavours she would enjoy. This ice cream is the ideal way to end a balmy summer evening.

This recipe is perfect if you don't want to slave away in a hot kitchen — it takes only 5 to 10 minutes of hands-on work. The hardest part is waiting for it to freeze. The result is a silky-smooth ice cream with a delicious creamy texture. The base flavour on its own is nice, but you can add your favourite toppings to customise the ice cream. Try adding vanilla extract for a lovely vanilla ice cream, melted chocolate for chocolatey heaven, or your favourite berries for a fruity treat. The options are endless.


2 cups (16oz/450 ml ) cream

14 ounces (1 can/400ml) cold sweetened condensed milk (fat-free or regular)


Place sweetened condensed milk in the fridge to keep cold.

Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Turn the speed to high and whisk until the mixture is thick and forms stiff peaks.

Now you have your ice cream base you can add in your desired flavours.

Place in a large resealable container and freeze for at least 6 hours or overnight.

Flavour options

Mint chocolate chip (couple of drops of peppermint essence, 1/2 cup dark chocolate drops)

Strawberry and white chocolate (3 tablespoons strawberry puree, 1/2 cup white chocolate pieces)

Raspberry and pistachio (½ cup chopped pistachios, 3 tablespoons raspberry puree )

Matcha (3 tablespoons matcha green tea powder)

Chocolate (115g melted chocolate, cooled)