Justine Schofield's Easy Vanilla Ice Cream
15 minutes + overnight freezing
Serves 4


2 cups (500ml) of thickened cream

2 vanilla beans, seeds scraped

397ml can of condensed milk


  1. Place the whisk into the bowl and add the cream and vanilla beans. Whisk the cream for 1-2 minutes at speed 7 or until medium peaks form. Add the condensed milk and fold for 1 minute at speed 5 until well combined.
  2. Pour the mixture into a plastic container, cover with cling film and then the container lid. Freeze for 6 hours or even better overnight for the ice cream to set.

This base recipe can be transformed into many different flavours. Here are a few of my favourite options.

  • For an irresistible chocolate ice cream, fold through melted chocolate, grated chocolate, cocoa or choc chips just before freezing.
  • Add any sort of nuts for a crunchy version.
  • For rum and raisin steep the raisins in the rum overnight and then fold through just before freezing.


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