About this recipe:This egg-free, no-cook ice cream requires no ice cream maker! The ice cream is beaten twice during its preparation. Feel free to add additional flavours at the second beat, such as strawberries, chocolate chips or crushed dinner mints.
375ml chilled evaporated milk
200g caster sugar
1 teaspoon vanilla extract
2 teaspoons powdered gelatine, dissolved in 3 tablespoons hot water, then cooled
300ml warm milk
1/4 teaspoon VegeRen (vegetarian rennet)
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Method Prep:30min › Extra time:8hr freezing › Ready in:8hr30min
Beat evaporated milk until very thick and fluffy. Add sugar, vanilla and gelatine mixture. Beat until thick.
Add VegeRen to warm milk, then stir into the evaporated milk mixture.
Pour into chilled freezer trays and freeze until set at least 1-2cm around the sides of the trays.
Take the trays out, transfer mixture into a bowl and beat until thick. Return to trays and freeze until firm. This will take several hours.
VegeRen is available at speciality health shops or online.