Before the summer is out for another year, I thought I’d round up all my ice cream recipes into one post to make it easier for you to find them. They are all no churn and don’t require anything more fancy than a whisk to bring them together. Some are made with condensed milk, cream plus some other flavourings whereas others are made with a whisked egg based – kind of like a whisked custard base. All of them are to die for! If it isn’t enough to have all these delicious ice creams at your finger tips, there’s links to my Strawberry Cheesecake Milkshake and Butterscotch Sauce recipes too. Not to mention two brand new recipes to add to the collection which you’ll find at underneath the gallery – one for Malted Milk Ice Cream and one for Homemade Waffle Cones. You’re welcome!
In one of the food magazines I subscribe to, there was a gorgeous photograph of a forthcoming recipe for Malted Milk Ice Cream that screamed out for me to try it. Alas, it required a churner which is something you know I don’t have so instead, I created my own version but added crushed and whole Malteasers. Oh yes baby, it is divine as it sounds.
- 5 level tbsp Ovaltine powder
- 1 tbsp milk
- 1 tsp vanilla extract
- 220 g condensed milk
- 400 ml double cream
- 2 x37g packs of Malteasers
Mix the Ovaltine, milk and vanilla well then mix in the condensed milk and double cream.
Whisk until soft peaks form - they should just hold their shape.
Crush one packet of Malteasers and fold them through the ice cream then transfer to a freezer safe container. Stud the top with the remaining malteasers.
Freeze until solid - about 2-3 hours.
If frozen over night or more, it will need 35-40 minutes in the fridge to ripen and be soft enough to scoop easily.
And to finish up my ice cream recipe round up, I had to include a recipe for Homemade Waffle Cones. If you’re serious about creating your own delectable ice cream flavours at home, it’s well worth finding yourself a waffle cone maker as making them yourself is fun, satisfying and as gives you the opportunity to add flavours to the cone as well as the ice cream. Here’s my basic recipe. They are best eaten within 24 hours of making rather than keeping indefinitely like store bought ones but they taste so much better, you won’t have a problem I’m sure!
- 1 large egg
- Fat pinch of salt
- 55 g caster sugar
- 80 g plain flour
- 60 g butter melted
- 2 tbsp milk
- 1 tsp vanilla or seeds from half a pod
- Waffle cone maker
- Cone former comes with most waffle cone makers
- Set of tongs
- A clean tea towel folded in half
Whisk all ingredients together to make a thick batter, like for American pancakes.
Preheat your waffle cone maker as per manufacturers instructions - mine needs heating on high for 5-10 minutes to get hot enough.
Pour 3 tbsp worth of batter on to the centre of the bottom plate of your waffle maker and quickly, swirl out from the centre to spread the batter about 1-2 mm thick. Quickly close the lid and press down to ensure all the batter is in contact with the heated plates of the waffle cone maker.
Cook for 2-3 minutes until evenly browned - you do need to cook them until really quite brown so that they crisp up nicely on cooling. Be brave, just stop before you burn them!
Using tongs, flip your cooked cone onto your tea towel. Immediately place the cone former on top and roll up to form the cone using the tea towel to protect your hands from the heat. Aim to keep the point of the cone still and wrap the sides around it so you have a seal at the bottom (although it won't be completely sealed).
Hold it there for 30 seconds or so and wrap the tea towel around the cone and leave to cool fully whilst you make the next one. Once cold, it will hold it's shape well.
Repeat until all the batter has been used.