Dairy ice cream

Make your own no-churn ice cream with a recipe from the award-winning Our Cow Molly. You only need eggs, sugar and double cream for this cooling summer treat

Prep:15 mins
Plus at least 2 hrs chilling

Serves 6
Easy

Nutrition per serving

kcal 359
fat 30g
saturates 18g
carbs 18g
sugars 18g
fibre 0g
protein 5g
salt 0.2g

Ingredients

4 free-range eggs, separated
100g caster sugar
300ml double cream
chocolate, fruit, vanilla or coffee extract (optional)
cones, nuts, flakes, sauces, to serve

Method

Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy.
Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.