Super Easy, Super Soft Ice Cream


The ingredients listed below are just the start of things and you can change it up to whatever your favourite flavours are.  It is a real seasonal game-changer from adding gingerbread or Christmas pudding to the mix for a December treat to green food colouring and peppermint on St. Patrick's day.  It would make an ideal birthday dessert and you could really go to town on adding different cake decoration sprinkles to the mix, equally, it makes for an adult treat if you add some of your favourite booze to the mix.

Step aside vodka jelly shots this is the new booze desert.


Yield: 8-12 servings

Chill Time: 6hrs


2 cups of Whipping Cream
1 can Sweeten Condensed Milk (397g tin size)
1 tsp Vanilla, Peppermint or Almond essence (whatever flavour you like)
2 to 3 tbsp of your favourite Booze (see suggestions)
½ cup Soaked Dried Fruit or Coconut (see suggestions)
1 to ½ cup Fresh Fruit (see suggestions)
1 pkt Chocolate Buttons (see suggestions)


Whisk together the whipping cream and the sweetened condensed milk and flavoured essence or booze until combined and thicker consistency.
Crush the chocolate and hold back a small handful of your chosen chocolate, you will use this at the end or alternatively add your chosen fruit.
Now add the crushed pre-frozen chocolate or fruit to the mixture and gently fold in.
Pour in a freezer-safe container and sprinkle over the held back chocolate.
Cover and freeze for at least 4-6 hours however you will find that leaving it overnight is a sure-fire way that it is entirely frozen throughout.
I also make a small taster portion that only takes a 1-2hrs to freeze in case I need to add any additional flavouring before it totally freezes.


Add 2-3tbsp of your favourite booze.
If you are making a cocktail mix or two spirits then add a ratio of 2parts of the most potent spirit to 3parts weaker spirit.
When adding dried fruit or desiccated coconut: it is best to soak them overnight in 5tbsp of water or your favourite booze.
When adding chocolate to ice cream pre-freeze for about 30mins then break the chocolate into a bag and break with a rolling pin or meat tenderiser before adding to the ice cream mix.