Cornflake Milk Ice Cream (no churn)
You don’t need an ice cream machine to make this 3 ingredient, velvety Cornflake Milk Ice Cream. Serve topped off with a fresh sprinkling of cornflakes for a satisfying crunch.
Equipment
- Medium prep bowl + clingflim
- Large mixing bowl and spoon
- Mesh sieve
Ingredients
- 60 g cornflakes, plus extra for sprinkling
- 600 ml whipping cream
- 200 g sweetened condensed milk
Instructions
- Add the cornflakes to a medium prep bowl and pour over the cream, ensuring all the flakes are at least partially submerged. Cover and refrigerate for at least 4 hours to steep, or overnight.
- When ready to make, pour the cornflakes and cream into a mesh sieve over a large mixing bowl. Use a large spoon to stir the flakes and to press them down in the sieve, squeezing out the cream. You’ll need to do this for a few minutes to get as much cream out of the flakes as possible. Tiny bits of the flakes will pass through the sieve and that’s fine.
- Then, using an electric whisk on a medium-high setting, beat the cornflake-infused cream into stiff peaks.
- Then fold through the condensed milk, just until the big lumps of cream have gone. It’s important to keep the ice cream mixture airy.
- Pour into a loaf tin or food storage container and cover. Freeze for 6 hours minimum - and at that point it will be soft scoop. After that, for soft scoop you will need to leave the whole batch in the fridge 1 hour before serving, or for half the time at room temp (as the amount of ice cream dwindles down, it will take less time to soften). When you serve the ice cream, get a handful of cornflakes, give them a squeeze in your hand to crush them a little and sprinkle them over each serving. If you are serving the whole batch, you can sprinkle them generously over the top of the ice cream in the tin.
STORAGE
Store the ice cream in an air-tight container or loaf tin placed in a resealable food bag in the freezer. It can be kept indefinitely, however, the texture and flavour can start to slowly degrade after 6 months - although it will still be safe to eat.
Nutrition
Calories: 364kcalCarbohydrates: 22gProtein: 5gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 107mgPotassium: 177mgFiber: 0.2gSugar: 17gVitamin A: 1310IUVitamin C: 3mgCalcium: 121mgIron: 2mg
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