No-Churn Clotted Cream Ice Cream

The easiest, richest ice cream which takes five minutes to make before popping it in the freezer to do its thing.

As we’re approaching Easter I decided to add some bashed up mini eggs to mine, but by all means you can leave these out.

This hardly seems like a recipe, but here we go anyway!

Ingredients:

453g clotted cream

397g condensed milk

80g mini eggs, bashed into small pieces (optional)

Step 1: Whisk the clotted cream and condensed milk together until just thick and evenly combined – this will only take a minute or two so keep watch!

Step 2: If using, fold through the crushed mini eggs, then transfer the mixture to a tub and seal with a lid. Pop the tub in the freezer, for a few hours, or ideally overnight. Scoop and eat!!