Big Issue Recipe Collection: Jamie Oliver’s delicious no-churn ice cream only takes five minutes

Making your own ice cream can be a labour of love, but this recipe couldn’t be easier. You’ll only need three ingredients, minimal equipment and five minutes of prep time. I’ve gone for a mint-choc-chip vibe here, but swap in your favourite chocolate bar to make it your own. 

SERVES: 12 
TOTAL TIME: 5 MINUTES, PLUS FREEZING 
COST PER PORTION: 46p* 

600ml double cream 
1 x 397g tin of condensed milk 
2 x 90g Mint Aero bars or
1 x 175g bag of Maltesers, plus extra to serve 

1. Place the cream in a large bowl and whisk until soft peaks form, then fold in the condensed milk. Bash up the chocolate into different sizes – small bits, big bits and dusty bits, for variety – and fold most of it into the ice-cream mixture, keeping a small handful to one side for later. 

2. Line a freezer-proof container or a small loaf tin with a sheet of baking paper and pour in the mixture, making sure it goes into the corners. Sprinkle over the reserved chocolate, then freeze for at least 4 hours, or until set. 

3. Once you’re ready to serve, move from the freezer to the fridge (around 1 hour before you want to eat it), and gently thaw. 

4. Turn it out onto a board, remove the baking paper and slice the ice cream into portions to serve. Bash up and sprinkle over a little extra chocolate to decorate, if you like. 

LOVE YOUR LEFTOVERS 
Any leftover ice cream will keep in the freezer for up to eight weeks. 

HELPFUL HINT 
You can easily halve or double this recipe – just find yourself an appropriately sized freezer container and you’re good to go!

DIETARY INFO: VEGETARIAN
ENERGY 336kcals 
FAT 27.9g 
SAT FAT 17.4g 
PROTEIN 3.2g 
CARBS 19.2g 
SUGARS 19.2g 
SALT 0.1g 
FIBRE 0g 

*Prices correct at time of creation (January 2023). 
Recipes © Jamie Oliver Enterprises Limited. 

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