Summer Sweets: Easy Icecream

I scream, you scream, we all scream for icecream! At step 03, you can add flavouring ingredients such as chopped mango, mashed banana or ground roasted coffee beans.

Makes: 2 litres
Prep time: 10 minutes + several hours freezing
Special equipment: electric beaters, 2 litres capacity metal loaf tin
Nutrition: good source of calcium; high in saturated fat
Skills: whisking, freezing


3 cups (750ml) canned evaporated milk
400ml can sweetened condensed milk
1 teaspoon (5ml) vanilla essence


  1. Place evaporated milk, condensed milk and vanilla in a bowl and whisk with electric beaters until light and fluffy.
  2. Pour into chilled metal loaf tin, cover with foil and place in freezer for several hours.
  3. When partially frozen, remove from freezer, transfer to a chilled bowl and beat with electric beaters until mixture increases in volume.
  4. Return to loaf tin and refreeze.
  5. To serve, scoop into individual bowls or serve alongside other desserts.

9780195570403This recipe is taken from Oxford’s The Food Book.

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