Mary Berry Condensed Milk Ice Cream

Some recipes just feel like a win the second you read them — and this one? It’s pure Mary Berry magic. Three ingredients, no faff, no machine, and still turns out a soft, creamy delight that tastes like summer in a spoon.

If you’ve never made ice cream at home, this is the one to start with. It’s forgiving, it’s quick, and it gives you that proud “look what I made” moment when your guests assume you churned for hours. You didn’t — Mary did the thinking for you.

This one’s lovely on its own, but it’s also the perfect base for add-ins. Think chocolate chips, swirls of jam, crushed biscuits… or just scoop it straight from the tray while standing in front of the freezer door. No judgment.

Why You’ll Love It

• No-churn — no ice cream machine needed
• Creamy, dreamy texture that doesn’t freeze rock solid
• Sweet, classic vanilla flavour
• Preps in minutes — the freezer does the work
• Totally customisable — add your own twist

Ingredients

395g tin sweetened condensed milk
600ml thickened cream (double cream works too)
1 teaspoon vanilla extract

You could add a pinch of salt — just a smidge — to balance the sweetness. Optional, but I like it.

How to Make Mary Berry Condensed Milk Ice Cream

Get everything in the bowl
Pour the whole tin of condensed milk, the cream, and the vanilla extract into a large mixing bowl or stand mixer. No need to be fancy.

Whip it
Using the wire whisk attachment, beat the mixture until soft peaks start to form. Don’t overdo it — once it looks fluffy and holds a gentle shape, stop.

Freeze it
Pour the mixture into a cake tin, loaf tin, or whatever you’ve got that’s freezer-safe. I’ve used an old plastic takeaway box before.
Cover with cling film (or a reusable lid if you’ve gone eco) and pop it in the freezer overnight.

Store it
Once fully frozen, you can scoop it into an airtight tub if you prefer. Keeps better that way and takes up less space.

Common Mistakes and How to Dodge Them

Why is my ice cream grainy?
You might’ve whipped it too much. Stop at soft peaks — just enough to hold shape.

Why didn’t it freeze properly?
Could be the container. Use a shallow dish for quicker, more even freezing.

Too sweet for me?
Balance it with a pinch of salt or mix in crushed nuts or bitter cocoa powder.

Can I add mix-ins?
Absolutely! Stir them in after whipping — chocolate chunks, crumbled meringue, fruit purée, you name it.

Storage Tips

In the Freezer:
Store in an airtight container. Keeps beautifully for up to 3–4 months. Press a bit of baking paper or cling film onto the surface if you’re worried about freezer burn.

In the Fridge:
Honestly? Don’t. It’ll melt. This one’s freezer-only once it’s mixed.

What to Serve With Condensed Milk Ice Cream

• Fresh berries — the tartness cuts the sweetness perfectly
• Chocolate sauce or melted Nutella — not subtle, but glorious
• Crushed digestive biscuits or amaretti for crunch
• A slice of warm apple pie if you’re really going for it

Frequently Asked Questions

Do I need an ice cream maker?
Nope. That’s the beauty of it. Just whip and freeze.

Can I make it less sweet?
Try a pinch of sea salt or add unsweetened cocoa powder. Or stir in tangy berries to mellow it out.

Is there a dairy-free version?
Yes — swap thickened cream for full-fat coconut cream, and use a dairy-free condensed milk (they’re out there!). The texture changes a bit but it still scoops like a dream.

What kind of container should I freeze it in?
Anything shallow and freezer-safe. Metal tins freeze quickest, but any airtight tub will work.

Nutrition Facts (Per Serving)

Calories: 417
Total Fat: 32g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 102mg
Sodium: 83mg
Carbohydrates: 29g
Sugar: 29g
Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Apple And Rhubarb Crumble
• Mary Berry Lemon And Lime Cake
• Mary Berry Double Chocolate Chip Cookies