Rich, smooth and extra creamy, this recipe for no-churn ice cream is the ultimate summer indulgence. Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the cafe’s ice cream, blended in our milkshakes to make them extra thick and as a creamy pairing with our desserts. This recipe makes 2 litres of ice cream, serves around 8 people and will keep stored in the freezer for about a month. Enjoy as is for a vanilla treat or add your favourite flavourings to this versatile recipe.

What you’ll need:

500g Schulz Organic Dairy cream

250ml condensed milk

1 Tbls vanilla extract

Method:

Place all ingredients into a stand mixer, alternatively, you can use a hand-held whisk and whip to soft peaks.

Freeze in a large 2L tub to be scooped when serving or freeze pre-portioned into your desired servings such as ice cream moulds or bowls.

Will store in your freezer for 1 month. Enjoy as is or with any of your favourite toppings!