Creamy Ice Cream

    8 hours 30 min

    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.

    4 people made this

    Serves: 12 

    • 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)

    Prep:30min  ›  Extra time:8hr freezing  ›  Ready in:8hr30min 

    1. Beat evaporated milk until very thick and fluffy. Add sugar, vanilla and gelatine mixture. Beat until thick.
    2. Add VegeRen to warm milk, then stir into the evaporated milk mixture.
    3. Pour into chilled freezer trays and freeze until set at least 1-2cm around the sides of the trays.
    4. 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.

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    Reviews in English (2)


    Didn't work for me. My milk component sank to the bottom in the freezer, leaving the evaporated milk layer on top. I followed the instructions but perhaps I didn't beat enough the second time? Feedback would be appreciated if someone has made this before pls.  -  21 Jul 2013  (Review from Allrecipes AU | NZ)


    with this recipe do not use junket and milk. use all other ingredients as listed, and also only freeze for 1.5hrs remove and beat with hand beater to break up ice crystals, then put back in freezer for a further 1.5hrs.  -  05 Dec 2013  (Review from Allrecipes AU | NZ)