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
Based on Simply Nigella No-churn Coffee ice-cream
Ingredients
- 1 tub (300ml) any yoghurt
- 250 ml double cream
- 175 ml condensed milk
Tools
- Measuring jug
- Large bowl
- Electric whisk/stand mixer OR hand whisk and strong arms
- Freezer proof container with lid
Instructions
- 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
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
