No churn vanilla bean ice cream is a winner. No ice cream maker, no problem. This smooth and creamy, super easy and quick recipe, uses just three ingredients. Have a spare 5 minutes, and you’ll have made your ice cream. Too easy!
Our niece Kylie, put us onto this recipe and says she always has a tub in her freezer, and whenever she serves it everyone asks for the recipe. She often rings the changes and likes to add her favourite Lindt mint, or hazelnut chocolate finely chopped into the ice cream. Another winner she likes is smooshing frozen raspberries then swirls that through to give a raspberry ripple effect. Yum, can’t wait to try that one.
other flavours to fold through
- crushed honeycomb
- cocoa powder
- toasted coconut
- dehydrated strawberries
- fresh pitted cherries and chocolate chips
- salted caramel swirled through
- coffee powder and frangelico
- pureed mango
- almost anything goes!
How does it work
Condensed milk is high in sugar, and also the milk has been condensed down so that a lot of the water within the milk has evaporated so you’ll get a very creamy, ice cream and not, icy and sorbet like.
Watch How To Make It
Please scroll down for the No Churn Vanilla Bean Ice cream recipe.
Check out some more winning summer desserts
click on the link for the recipe…..Peach Frangipane Tart
click on the link for the recipe…..Easy Crustless Lemon Tart
click on the link for the recipe…..Easy Pavlova Strawberry and Almond Roll
click on the link for the recipe……Pineapple, Mint and Chilli Sorbet – Gluten Free
click on the link for the recipe…..Lemon Curd and Almond Rolled Pavlova.
What’s your favourite ice cream flavour? We would love to hear from you in the comments below when you make this delicious no churn vanilla bean ice cream recipe.
Smooth, cold and luxuriantly creamy this panna cotta has squeezed the taste of Asia into it along with the perfect panna cotta 'wobble'.
- 6 x 5 fl oz (150 ml) dariole moulds
- 2 cups (500 ml) coconut cream - we used Ayam brand
- 1 1/2 cups whipping cream (375 ml thickened cream)
- 1/4 cup (55 g) white sugar
- 8 kaffir lime leaves very finely sliced
- 3 x 2-gram gold-strength gelatine leaves
- 1/2 cup (125ml) water
1/2 cup (125ml) water
- 110 g (1/2 cup) white sugar
- 2 tablespoons fresh lime juice
- zest of 1 lime finely grated
- Fresh red papaya and passionfruit to serve
- In a saucepan combine coconut cream, cream, sugar & kaffir lime leaves and bring to a gentle simmer (not boiling)
- Remove pan from heat & set aside for 30 minutes to allow flavours to infuse.
- Return pan to heat and bring to a gentle simmer, then remove the pan from heat and strain kaffir leaves then discard leaves - set aside.
- Meanwhile, add gelatine sheets to a bowl of cold water to soften for around 3 to 4 minutes - see photos above
- Squeeze gelatine sheets till excess water is removed.
- Whisk gelatine sheets into panna cotta
- Strain mixture and pour into moulds
- Refrigerate for around 4 hours or until set
- Dip the mould into a bowl of hot water for 3 or 4 seconds and then turn onto a plate. If panna cotta is not releasing run a small sharp knife around the edge being careful not to slice into the panna cotta
- Add sugar and water to a small pan over medium heat and stir until sugar dissolves.
- Allow to cool and add zest and lime juice
- Serve with chopped red papaya and passionfruit.
- Gelatine should always be softened (bloomed) in cold water. Hot water causes the exterior of the gelatine to swell and will prevent the gelatine setting.
- Freshly sliced mango, lychees or banana would be a great alternative to serve with panna cotta.
- Kaffir lime leaves appear to be two leaves joined together - this is classed as 1 leaf. We used 8 of these double leaves
Amount Per Serving Calories 551Total Fat 25gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 7gCholesterol 78mgSodium 22mgCarbohydrates 83gFiber 1gSugar 81gProtein 2g
Nutritional information provided here is only intended as a guide.