Two ingredient ice cream

Those of you who have followed me for a while, will be aware of my other easy ice cream recipe. A healthy ice cream recipe. Also knows as Nice Cream. This two ingredient ice cream, however isn't healthy and i make no apologies for that. Just reduce the portion and it's all the same. Actually it really isn't but hey ho. Have a day off from healthy eating. It only has 2 ingredients in it which holds instant appeal when you are busy. Those ingredients are double cream and condensed milk..Nope definitely not healthy.

My kids decided to plonk a great big chocolate egg into the middle of it because they wanted to see what it looked like!   I crumbled some crunchy bars into it and on top of it too.

The other great thing about this ice cream is that you don't need an ice cream maker. No churning required here. No custard making. No nothing really.

Also you can add anything to it, 🙂 You could make a coffee version, a tea version, a rocky road version, a ginger version, a strawberries and cream version, a cookie dough version, a lemon curd version - basically you can go crazy!

 This is a recipe you simply must try. Absolutely delicious and versatile.

5 from 1 vote

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Two ingredient ice cream

Two ingredient no churn ice cream

Course Dessert

Prep Time 5 minutes

Total Time 5 minutes

Author Tiffinandteaofficial

Ingredients

• ½ a 397g can sweetened condensed milk
• 600 ml double cream
• 100 g milk chocolate
• 3 x 40g crunchie bars or any chocolate of your choice divided in two
• 1 half of a 96g chocolate egg I used this l:2]one

Instructions

1. Break the chocolate into pieces and add to a microwave proof bowl. Heat on medium for 1 minute. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds and stir in between, until the chocolate is completely melted.
2. Put the condensed milk and cream into a large bowl or a bowl of a stand mixer. Beat with an electric whisk until thick and quite stiff.
3. Stir in the melted chocolate.
4. Put the crunchie into a ziplock bag and bash them until broken into uneven pieces.
5. Add half the crunchie into the ice cream.
6. Scrape into a lined large loaf tin.
7. Push the egg into the top of the ice cream.
8. Cover with cling film and freeze until solid. (I froze mine overnight).