Make two different flavours of this no-churn condensed milk ice-cream – passionfruit and caramel or lemon and blueberry. You will need to freeze the ice-cream overnight until firm.
Ingredients
Method
Passionfruit caramel ice cream
Whisk cream with an electric mixer until soft peaks form.
Add condensed milk; whisk until firm peaks form.
Spoon into a medium container.
Stir passionfruit pulp, dulce de leche and salt together in a small bowl. Drop spoonfuls of caramel mixture over cream mixture.
Using a large spoon, fold the two mixtures together to swirl. Freeze overnight until firm.
Blueberry lemon ice cream
Place blueberries, lemon juice, sugar and 1 tablespoon water in a small saucepan; bring to the boil.
Reduce heat to medium; simmer for 5 minutes or until jammy. Cool.
Whisk cream with an electric mixer until soft peaks form. Add condensed milk; whisk until firm peaks form.
Spoon into a medium container.
Drop spoonfuls of cooled blueberry mixture over cream mixture. Using a large spoon, fold the two mixtures together to swirl. Freeze overnight until firm.
Condensed milk ice cream serving suggestion
Mix and match the ice-cream flavours and sandwich them with your favourite cookie. Scoop large balls of ice-cream onto a chilled baking-paper-lined tray. Sandwich scoops between two cookies. Serve immediately or freeze, covered for later.
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