an image of avonmore homemade ice cream in 2 glasses

No Churn Ice Cream - 2 Flavours

Recipe cooking time
Makes 1 litre


  1. To make the ice-cream base, whisk the Avonmore Double Cream to soft peaks. Then gently whisk in the vanilla and condensed milk, retaining as much lightness as possible.

  2. Divide the mix in two and now the fun starts!

  3. To flavour the ice-cream: For the Cherry & Lemon ice cream: drain the juice from the Morello cherries and halve them, then add the lemon zest, lemon juice and cherries to the icecream base.

  4. For the Chocolate Cake & Hazelnut ice cream: fold the sieved cocoa power into the mix followed by the cake and nuts.

  5. Then transfer both to freezer containers, seal with a lid and freeze for 4-6 hours.

To make a sundae, any treats you fancy generally works here.  I’m including:

  • Avonmore Whipped Cream
  • Mini Marshmallows
  • Cherry & lemon ice cream
  • Chocolate cake & Hazelnut ice cream
  • Chocolate sauce

Layer into glasses and serve immediately.


For the base

  • 460ml Avonmore Double Cream (2 cartons)
  • 397ml condensed milk (1 can)
  • 1 tsp vanilla extract
For flavours

Cherry & Lemon ice cream:

  • 1 small can of Morello cherries
  • Zest and juice of 1 lemon

Chocolate Cake & Hazelnut ice cream:

  • 1 tbsp sieved cocoa powder
  • Handful of broken pieces of chocolate cake or brownies (preferably not too fresh)
  • 2 tbsp chopped toasted hazelnuts

ice cream

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