Trickery Ice Cream

15 minutes + 7 hours (or overnight) setting




600ml cream (or use heavy/double cream if you can find it)

395g can sweetened condensed milk

1 tsp pure vanilla extract or paste

Ingredients provided by:



In a large mixing bowl, beat cream, condensed milk and vanilla with an electric beater on a medium speed for a couple of minutes until you have a beautiful light, airy mixture. Scrape into a loaf tin.


Cover tightly with cling wrap, then a layer of foil — you don’t want any freezer air getting in and tainting it. Freeze for at least 7 hours, or overnight.


Remove from the freezer 10 minutes before serving. Scoop it out with an ice-cream scoop or soup spoon that you’ve warmed in a mug of very hot or just-boiled water.