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Dairy ice cream New-recipe-icon

Make your own no-churn ice cream with a recipe from the award-winning Our Cow Molly. You only need eggs, sugar and double cream for this cooling summer treat

  • Prep: 15 mins
    Plus at least 2 hrs chilling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 359
  • Carbohydrates 18
  • Saturated Fat 18
  • Sugar 18
  • Protein 5
  • Fat 30
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 359
  • Carbohydrates 18
  • Saturated Fat 18
  • Sugar 18
  • Protein 5
  • Fat 30
  • Fibre 0
  • Salt 0.2

Ingredients

  • 4 free-range eggs, separated
  • 100g caster sugar
  • 300ml double cream
  • chocolate, fruit, vanilla or coffee extract (optional)
  • cones, nuts, flakes, sauces, to serve

Method

  1. Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy.

  2. Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.

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