Okay this is a new obsession.  I wouldn’t have gone near condensed milk a couple of years ago – high sugar and all that.  But I did buy ice-cream so … yeah, I know it doesn’t make sense.  Hell, who of us is all logic?
This isn’t a frozen yoghurt because of, you know, the cream. Most frozen yoghurts are made with thick greek yoghurt, which is higher in fat than regular yoghurt, so that’s why I added the cream.
This so simple recipe will banish that no-good peach yoghurt from the back of the fridge transform it into a pudding that everyone wants.  Plus it’s a good big almost-litre of ice-cream for about £2.50, and tastes as good/better as any Haagen-Dasz or Ben & Jerry’s, and a damn sight cheaper.


No-churn frozen yoghurt

Ann Storr
Based on Simply Nigella No-churn Coffee ice-cream
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Dessert


  • 1 tub (300ml) any yoghurt
  • 250 ml double cream
  • 175 ml condensed milk


  • Measuring jug
  • Large bowl
  • Electric whisk/stand mixer OR hand whisk and strong arms
  • Freezer proof container with lid


  • Place the ingredients (aside from Treat) in the large bowl
  • Whisk together until there’s lot of little bubbles and the mixture is light and airy
  • Pour into container
  • If using, drizzle some sauce around the ice-cream and use a skewer/sharp knife to ripple it around
  • Place lid on and put in freezer
  • Seriously, that’s it


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