No Churn Ice-Cream

Ice-cream is hands down one of my favourite things to eat in the whole wide world of food! When I was small (probably up until I was 18 years old), I would have a bowl of ice-cream every morning for breakfast on my birthday – in heaven. I think I’ll revive that in a few months for this years birthday celebrations!!

You know the ice-cream that comes in a 99 cone (anyone reading this not from Ireland, a 99 cone is a cone filled with soft serve vanilla ice-cream freshly whipped from a machine with a chocolate flake stuck in it. The cones once cost 99p hence the name), like that’s one of the best types. Soft, whipped and not too sweet. This ice-cream recipe reminds me just of that so you are in for a treat.

Add whatever flavours you like on top when serving or add in some caramelised nuts, toasted granola, fresh or frozen berries, chocolate chunks and even leftover brown bread chunks caramelised in a little butter before setting in the freezer!

Makes 350ml.

  • 250g mascarpone
  • 180ml cream
  • 2 tsp vanilla extract
  • 2 tbsp icing sugar
  1. Place all the ingredients together in a large bowl or jug.
  2. Using an electric or hand whisk whip all the ingredients together until thick peaks form. To test if whipped enough, take the whisk out and turn the bowl or jug upside down. None of the mix should move.
  3. If you are adding any flavours now is the time to add them and mix again. You can also add ingredients like chocolate or nuts through the mix when placing in the freezer container.
  4. Line a loaf tin with clingfilm/parchment or use a resealable container.
  5. Press the whipped mix into the tin. Cover and place into the freezer for at least 5 hours.
  6. To serve: allow the ice-cream to soften at room temperature for at least 5 minutes before scooping and serving.
No-Churn Ice-Cream; Delalicious; Sinead Delahunty
Happy cooking,
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