Dairy Ice Cream

Make your own no-churn ice cream. You only need eggs, sugar and double cream for this cooling summer treat.

Prep: 15 mins
Difficulty: Easy
Serves: 6


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


  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.
  3. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.



Recipe from Good Food magazine, July 2017

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