Forget custard bases and dirty pots. Here’s the ridiculously simple, dump-and-stir recipe that guarantees rich, smooth ice-cream at home, even without a churner.
Forget the internet drama about who did it first – I’m just glad the trick of adding cream cheese to homemade ice-cream finally has traction. This simple addition is a game-changer: it minimises the iciness you often get at home, delivering incredible creaminess without the heaviness of standard cream.
I’ve incorporated it here alongside sweetened yoghurt and condensed milk to create a ridiculously simple, no-cook, dump-and-stir recipe – you can skip the eggs, the custard base shenanigans, and the mountain of dirty pots.
Here’s why it works: The cream cheese provides a smooth mouthfeel, while the high sugar content in the condensed milk is a structural tool, not just a sweetener. This dissolved sugar interferes with ice formation, binding the small amount of free water available. Minimal free water means minimal ice crystal growth, resulting in a smoother, richer ice-cream every time.
Making ice-cream is easiest with a churner; I use the Cuisinart model because it’s simple to use and doesn’t take up too much kitchen real estate. No churner? No problem! Just skip ahead and use the detailed no-churn methods I’ve included.
Home-made vanilla ice-cream
This is what I call home base. It’s where all good things start, delicious just as it is, completely unadorned. But this is also a good starting point for all kinds of mix-ins and flavours.
Be sure to start with cream cheese at room temperature for the best consistency.
This ice-cream will last for up to two weeks when tightly covered in the freezer. Beyond that, it will still taste good, but it does tend to get a little icy the longer it lurks in the back of your freezer.
INGREDIENTS
- 125g cream cheese at room temperature
- 395g can sweetened condensed milk
- 700g sweetened vanilla yoghurt
- 1 tbsp vanilla bean paste
METHOD
- In a large bowl, beat the cream cheese with a wooden spoon until it is extremely soft and smooth (this is key to avoiding lumps). Pour in the condensed milk and mix until fully incorporated. Follow with the yoghurt and vanilla, stirring just until the mixture is smoothly combined.
- For plain vanilla ice-cream, pop the mixture into an ice-cream churner and churn for 20 minutes.
- Pour the mixture into a 2-litre freezer-safe container (a large loaf tin tends to work well), cover tightly and let it freeze undisturbed for at least 3 hours, or until it reaches your desired scoopable consistency.
Freezing without a machine
- Pour the mixture into your chosen freezer-safe container. Cover tightly and place it in the freezer for 30-45 minutes.
- Remove the container and thoroughly whisk or stir the mixture to break up any forming ice crystals. This is key to achieving a smooth, creamy texture.
- Cover and return it to the freezer. Repeat this whisking process once more after another 30-45 minutes.
- Cover tightly again and let it freeze undisturbed for at least 3 hours, or until it reaches your desired scoopable consistency.
Makes about 1.5 litres
Cookie dough and chocolate fudge ice-cream
Once your ice-cream is churned to a soft-serve consistency – it has structure but is still easy to stir – it’s reached the sweet spot for adding your mix-ins.
INGREDIENTS
- 1 batch churned homemade vanilla ice-cream (see recipe)
CHOCOLATE FUDGE SAUCE
- 100g dark chocolate, chopped
- 1 tbsp cocoa powder
- 200g (½ can) sweetened condensed milk
- ¼ cup glucose syrup
CHOCOLATE CHIP COOKIE DOUGH
- 115g butter
- 165g (about ¾ cup) brown sugar
- 1 tsp vanilla bean paste
- pinch of salt
- 120g (1 cup) plain flour
- 150g (¾ cup) milk or dark chocolate chips
METHOD
To make the chocolate fudge sauce
- Place the chocolate and cocoa in a medium heatproof bowl. Whisk the condensed milk, glucose and ⅓ cup of water together in a small saucepan. Place over medium heat and bring the mixture to a simmer. Remove from the heat and immediately pour it over the chocolate. Let it sit for a minute to melt, then stir until you have a smooth, glossy sauce.
- Chill until it’s thick and luscious – the perfect texture to swirl through ice-cream.
- This recipe makes a generous batch, so store leftovers in the fridge; you’ll want this decadent fudge on hand for future cravings.
To make the cookie dough
- Melt the butter, then combine it with the sugar and vanilla bean paste in a medium bowl. Stir to combine. Add the salt and flour and mix to create a cohesive dough. If the mixture seems too crumbly, stir in 1 tablespoon of milk. Fold in the chocolate chips. Transfer the dough to an airtight container and refrigerate until it’s very firm.
- Once chilled, use a knife to chop the dough into very small pieces – you need to keep them small so they don’t sink to the bottom of the soft churned ice-cream.
Assembling the ice-cream
- Scoop half of the frozen vanilla ice-cream mixture into a freezer-safe 2-litre container lined with cling wrap. Scatter half of the cookie dough pieces over the ice-cream, then drizzle in a few tablespoons of chocolate fudge sauce using a spoon. Cover with the remaining ice-cream, then the remaining cookie dough pieces and finish with a generous drizzle of chocolate fudge sauce.
- If you are making this without an ice-cream maker, scoop about half of the ice-cream mixture into your prepared container, then pop it back into the freezer for 20 minutes or until it starts to firm. Then proceed with the recipe as above. This helps prevent all the good stuff falling to the bottom of your ice-cream.
- Once you have prepared the ice-cream, cover the container tightly with cling wrap and pop it in the freezer to firm for 3-4 hours, or until it reaches your desired consistency.
- Serve with a scattering of chopped almonds or scoop straight into a waffle cone.
Makes about 1.5 litres
Basil, mint and choc chip ice-cream
This combo of basil and mint is hot weather personified. It’s fresh, fragrant and alive, and the basil complements the mint while also tempering its in-your-face flavour.
To create a clean, strong basil and mint herbal infusion with minimal faff, pour about 1 cup of the ice-cream base into a blender with the plucked leaves and blitz until smooth. Yes, it will be flecked with herbs, but that’s the beautiful proof of fresh ingredients. Stir this herb-infused portion back into the rest of the base mixture before transferring to the freezer.
INGREDIENTS
- 1 cup (about 170g) milk or dark chocolate chips
- 1 batch vanilla ice-cream (see recipe)
- 1 cup basil leaves (about 1 bunch)
- 1 cup mint leaves (about 1 bunch)
METHOD
- Place a sheet of baking paper over a baking tray.
- Melt the chocolate chips either in 15-second bursts in a microwave, stirring each time, or use a double boiler on the stove top.
- Spread the melted chocolate across the baking paper in a thin, even layer using a spatula, offset spatula or palette knife. Pop it in the fridge to harden while you prepare the ice-cream base.
- Add 1 cup of the liquid ice-cream base to a blender with the basil and mint leaves and blitz until well combined, creating a green, herb-flecked mixture. Stir this through the remaining base mixture. Pop in an ice-cream machine and churn for 20 minutes.
- Break the chocolate into small pieces and add them to the ice-cream mixture while it churns. Pour into a freezer-safe 2-litre container lined with cling wrap. Freeze for several hours until it reaches a scoopable consistency.
- If making without an ice-cream maker, chop the chocolate into thin shards and stir them through the chilled ice-cream base immediately before freezing. The small size ensures they remain suspended, giving you chocolate in every bite. Freeze for at least 3-4 hours until the ice-cream is firm.
- I love to serve this with a few fresh mint or basil leaves.
Makes about 1.5 litres
Rhubarb, lemon curd and meringue
This is a case of rhubarb met lemon curd, things got saucy, and a few shards of meringue crashed the party like sugar-slicked confetti. It’s equal parts chaos and charm. In other words, sweet, sharp, and a little bit unhinged – just how I like it.
We’re prioritising easy prep here, so grab store-bought lemon curd and meringue to speed things up. If you’re short on time, swap the fresh rhubarb for a store-bought fruit compote or jam – just be sure to choose one that isn’t sickly sweet.
INGREDIENTS
- 1 batch liquid vanilla ice-cream base
RHUBARB COMPOTE
- 450g rhubarb, trimmed and cut into 3cm pieces (about 1 bunch)
- 115g (½ cup) caster sugar
- zest of 1 lemon
- 1½ cups broken meringue pieces
- 125g (½ cup) lemon curd
METHOD
- Combine the rhubarb, sugar, lemon rind, lemon juice and vanilla in a saucepan. Add ¼ cup of water and place over low heat. Cook gently for 10-15 minutes, stirring occasionally, until the rhubarb is soft and collapsing, and the mixture has taken on a thick, jam-like consistency. Remove from the heat and set it aside to cool completely.
- Pour the ice-cream base into the churner and churn for 20 minutes.
- Scoop some of the ice-cream base into a 2-litre freezer-safe container lined with cling wrap. Dollop over half of the rhubarb compote and lemon curd. Scatter over half the meringue.
- Cover with more of the ice-cream base and then top with the remaining compote and curd and a final smattering of meringue pieces. Freeze for at least 3-4 hours until the ice-cream is firm.
- If you are making this without an ice-cream maker, add the ice-cream base to your lined freezer-safe container and pop it into the freezer for 20 minutes or until it starts to firm. Then continue with the recipe from step 3.
- Given how many flavours are going on here, I love this one scooped straight into bowls without adding any other elements.
Makes 1.5 litres
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