Easy ‘no-churn’ ice cream with just 3 ingredients to make during UK heatwave

Jamie Oliver’s ice cream can be prepared in just five minutes

Many of us in the UK are enduring the scorching heatwave which has seen temperatures hit naerly 37C in parts of the country.

With this in mind, lots of us may be in search of some much-needed ways to cool off from the heat. This may leave us turning to our freezers for some chilled snacks, with ice cream being a firm go-to for warmer weather.

Luckily, if you are in desperate need of some frozen food, Jamie Oliver has an easy to make ‘no-churn’ ice cream recipe, which only requires three ingredients – all of which are commonly found in our cupboards. On his website, Jamie writes: “You’ll only need three ingredients, minimal equipment and five minutes of prep time.”

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To make the ice cream you will need double cream, condensed milk and some chocolate. Jamie recommends using Mint Aero bars “for a mint-choc-chip vibe” or a bag of Maltesers. However, he says you can swap in any chocolate bar you like to “make it your own”.

How to make Jamie Oliver’s ‘No-Churn’ Ice Cream

Ingredients

• One 397g tin of condensed milk

• Two 90g Mint Aero bars or one 175g bag of Maltesers, plus extra to serve

Method

Start by placing the cream in a large bowl and whisk until until soft peaks form. The condensed milk can then be folded in, before also adding in the pieces of chocolate.

Jamie writes: “Bash up the chocolate into different sizes – small bits, big bits and dusty bits, for variety – and fold most of it into the ice-cream mixture, keeping a small handful to one side for later.”

A freeze-proof container, or a small loaf tin, can then be lined with a sheet of baking paper. The mixture can then be poured in, and some of the remaining chocolate from earlier can be sprinkled over the top.

He then recommends freezing the mixture for at least four hours – or until it is set. Jamie writes: “Once you’re ready to serve, move from the freezer to the fridge (around 1 hour before you want to eat it), and gently thaw.”

The ice cream can then be turned out onto a board. You should remove the baking paper before slicing the ice cream into serving portions. Jamie also adds: “Bash up and sprinkle over a little extra chocolate to decorate, if you like.”

The recipe is designed to serve 12, however Jamie says it can easily be halved or doubled, depending on your needs. He writes: “Just find yourself an appropriately sized freezer container and you’re good to go.”

The chef also advises that any leftover ice cream will keep in the freezer for up to eight weeks.