Siobhan's easy ice cream
Think about how much you want to make (and how many flavours you'd like to try) and use the following ratio:
- 3 Tbsp condensed milk per 1 Cup double cream
This is all you need for your basic ice cream base. It helps if you have a blender, cream whipper or electric hand mixer but you can do it with a whisk and a bit of elbow grease as well.
The flavours you create are up to you. Here are a few ideas to get you started:
- Hot chocolate — add in a few heaped tablespoons of hot chocolate powder and some marshmallows
- Choc peanut — stir in a few heaped tablespoons of peanut butter (smooth or chunky, it's up to you) and some chopped chunks of chocolate
- Berries — frozen or fresh
- Mocha — a couple of teaspoons of coffee powder mixed with a little water, and a few teaspoons of hot chocolate powder or cocoa
- Rainbow — sprinkles
- Salted caramel — a few tablespoons of caramel sauce and half a teaspoon of salt
Put the cream and condensed milk in a blender or bowl. You can add your flavour in here too, if you want it to be part of the base, e.g. peanut butter, cocoa or hot chocolate, or caramel sauce.
Mix it all together until the cream is whipped. If you want to experiment with a range of flavours, then divide your mix into portions here.
Here you can add more to flavour your ice cream, such as hunks of chocolate, fresh berries, or maybe you want to stir through a sauce for a ripple effect.
Put your mix into a container with an airtight lid and freeze for at least four hours. The condensed milk keeps it soft, preventing bent spoon syndrome and icy build up.
Let us know what flavours you come up with and we'll add them to the list!