I should have called this Cream Cheese Icing in Ice-cream Form but that was too long. This is the first no-churn ice-cream I’ve made and the reason it caught my eye was because it involved sweetened condensed milk. I always appreciate recipes that use a whole tin of condensed milk because if there is any left over then I just end up eating it by teaspoonfuls standing in front of the fridge. The ice-cream mixture was delicious before I added the citrus juices but if you decide to omit them I would recommend serving it with something acidic to offset the sweetness. There’s not too much more advice I can give, the recipe is so simple that you really can’t go wrong. The base of sour cream and sweetened condensed milk is a great starting point for any kind of variation, I’m having dreams about swirling strawberry syrup through the mixture for a strawberry cheesecake vibe.
Lemon Lime Ice-cream (No Churn!)
1 1/2 cups sour cream
1 tin (395g) sweetened condensed milk
1 tsp vanilla extract
big pinch of salt
juice of 1 lemon
juice of 1-2 limes
Whisk together the sour cream, sweetened condensed milk, vanilla and salt until well combined.
Whisk in the juice of the lemon and 1 of the limes, taste and add more lime juice for personal preference (the mixture will thicken up considerably after adding the juice, don’t panic).
Scrapes the sides and bottom of the bowl with a spatula to make sure that everything is mixed in well.
Transfer to a 1 L capacity container and freeze overnight.