How to make no-churn ice cream with just your fridge freezer

10 Jul 2016

Ice cream lovers, we know your struggle. You’re searching for the perfect vanilla flavour, only to find that some of your favourite high-street budget brands just don’t do it. And while some of you may have your favourites, what if your funds for frozen dairy just don’t stretch that far and yet you have a real hankering for that frozen goodness? Well, what if we told you there was another way?

No-churn ice cream has become a bit of a trend as of late, thanks mainly to the likes of Pinterest and Instagram. In a few short paragraphs time you’ll see why, as we break down how exactly you can make utterly scrumptious vanilla ice cream using just your fridge freezer!

Ensure your cupboards are stocked with the following, and you are on your way:

  • free-range eggs (you’ll need 4, separated)
  • 100g of caster sugar
  • 300ml double cream
  • a teaspoonful of vanilla extract


Whisk egg whites in a large bowl until thick and stiff so that it looks a little like clotted cream when the whisk is removed. Slowly whisk in the caster sugar and keep whisking until the mixture is stiff and glossy.  

Fold the cream, egg yolks and vanilla essence in so that they are all well combined and then slide the mixture from the bowl into a freezer container (which could be anything such as a loaf tin, baking tray or Tupperware box) and cover with cling film before putting into a large fridge freezer drawer so there’s plenty of space for it to freeze.

Now for the hard part... Wait six hours (or until the so-good-it's-sinful stuff is solid) and then pull from the freezer for a frozen treat!   

And this is just the tip of the iceberg (pun intended!) Your homemade goody will work with a range of summery desserts from fresh fruit, to trifle, jelly and cream tarts.

Or, if you want to tingle your taste buds with some more exotic flavours, swap out your vanilla for the following substitutes:

  • Coffee & brandy: three tablespoons of coffee essence and two tablespoons of brandy.
  • Raspberry: 150ml of sieved raspberry puree.
  • Rum & raisin: 100g of raisins soaked in four tablespoons of rum for two hours.

And there you have it, no-churn ice cream that was made with just your fridge freezer! So what are you waiting for? Get freezing!

Need a big fridge freezer to store all your freshly-made frozen goods? Check out our range of American style fridge freezers – suitably fit for purpose!


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