Mary Berry No-Churn Ice Cream – Creamy, Dreamy, and Utterly Effortless

I made this no-churn ice cream on a scorcher of a Tuesday because our fridge was packed with berries threatening to turn, and frankly, I couldn’t be bothered dragging out the ice cream machine (or cleaning it after). I’ve seen Mary Berry’s no-churn method floating around for years, but I always thought, Surely that can’t be as good as the real churned stuff.

Reader, I was wrong.

The first batch I whipped up was a strawberry ripple—looked gorgeous but froze solid as a brick because I overwhipped the cream. The second time, I added a splash of Baileys and folded gently—creamy, scoopable magic. If you’re craving something cold, rich, and dead easy, let me show you how I fixed it.

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Why This One Works So Well

This is Mary Berry’s magic at its best—minimal fuss, maximum payoff. The base of condensed milk and whipped cream creates that luxurious texture without needing any heat or churning. What surprised me most is how stable it is. Even without stabilisers or eggs, it stays creamy if you mix it right and don’t skimp on fat content.

Most no-churn recipes get icy if you’re not careful. But this one? If you stop whipping at soft peaks and add just a bit of booze (if you like), it scoops like a dream—even after days in the freezer.

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INGREDIENTS + WHY THEY MATTER

• Double Cream (600ml) – This is your structure. Full-fat is key—don’t even think about using single or reduced-fat unless you want a sad, icy slab.
• Sweetened Condensed Milk (397g) – The sweetener and the magic softening agent. It stops the ice cream from freezing rock hard.
• Vanilla Extract (1½ tsp) – Adds depth. I once swapped this for vanilla bean paste—completely elevated the flavour.
• Optional Add-ins:
  • Fruit purée – Adds tang and colour, but strain out seeds if you’re picky.
  • Chocolate chips – I prefer chopped chocolate; the irregular bits melt better on the tongue.
  • Swirls (jam, caramel) – Do this last and don’t overmix if you want that ripple look.

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Making It Yours (Without Ruining It)

• Egg-Free? Already is—so no tweaks needed.
• Dairy-Free? Tested with coconut cream + oat condensed milk. Not as rich, but still tasty. Chill the coconut cream overnight and scoop just the solid part.
• Gluten-Free? Just watch your add-ins (like cookie dough).
• Flavour Twists I’ve Actually Tried:
  • Strawberry-basil – Mash 100g strawberries with 2 tsp chopped fresh basil. Oddly refreshing.
  • Lemon-blueberry swirl – Add zest + ripple in lemon curd and blueberry compote.
  • Coffee-chocolate chunk – 1 tbsp instant espresso + ½ cup chopped dark choc. Buzzing.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Ice cream froze rock solid	Overwhipped cream	Stop at soft peaks—floppy, not stiff
Gritty texture	Added citrus juice directly	Always swirl fruit purée, don’t mix fully
Too sweet	Sweetened condensed milk overload	Balance with tangy add-ins like yogurt

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HOW TO MAKE MARY BERRY’S NO-CHURN ICE CREAM

1. Whip the Cream
   • Chill your bowl and whisk for 10 minutes.
   • Whisk cream to soft peaks—think clouds, not meringue.
2. Add Condensed Milk + Vanilla
   • Gently fold them in. Don’t beat. Overmixing knocks out air.
3. Add Your Flavours
   • Swirl, fold, ripple. If you’re adding purée, do it in dollops.
   • For chocolate or cookie bits, sprinkle them through lightly.
4. Freeze It
   • Pour into loaf tin, smooth the top, and press cling film directly onto the surface.
   • Freeze 6 hours or overnight.
5. Serve
   • Let sit on the counter for 5–10 mins.
   • Warm your scoop under the tap and dig in.

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TIPS FROM MY KITCHEN

• I always add 1 tbsp Baileys or rum—it helps with texture and doesn’t really taste boozy.
• Freeze in smaller containers for quicker softening.
• Use leftover ice cream between cookies = instant sandwich success.
• Layer crushed meringue inside for an Eton Mess twist.

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STORAGE + SERVING

• Keeps well for 2 weeks—but mine rarely lasts that long.
• Store with cling film on the surface and a lid to prevent iciness.
• Serve with fresh berries, brownie crumbles, or a cheeky splash of espresso.

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FAQs – Real Query Answers

Q: Can I make this with evaporated milk instead of condensed?
A: No—you’ll miss the sugar and texture. It won’t set right.

Q: Why is my no-churn ice cream icy?
A: You probably overwhipped or used low-fat cream. Also—don’t skip the cling film.

Q: Can I use honey instead of condensed milk?
A: Sadly, no. Condensed milk gives both sweetness and structure.

Q: Does this work with frozen fruit?
A: Yes, but thaw and drain first—or you’ll get ice chunks.

Q: Can I double the batch?
A: Absolutely, but split it into two tins for even freezing.