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No-Churn Ice Cream Recipe By Mary Berry

No-Churn Ice Cream Recipe By Mary Berry

Posted by Jennifer | August 4, 2018

While we all enjoy this glorious summer weather,ice cream days are here , so why not try making  some home made ice cream  for everyone to enjoy, here’s a simple and easy recipe no-churn homemade ice cream recipe from Mary Berry,with several flavours to chose from, the choice is all yours.

Preparation time

over 2 hours

Serves 6


4 free-range eggs

100  g/3 1/2 oz caster sugar

300 ml/ 1/2 pint double cream 


Vanilla flavour

1 tsp vanilla essence

Ginger flavour

100 g / 3 1/2 stem ginger, chopped,plus 4 tbsp syrup from the jar

Coffee and brandy flavour

2 – 3 tbsp coffee essence

2 tbsp brandy

Raspberry flavour

150 ml / 5 fl oz sieved raspberry pure’e (you can also use strawberry)

Rum and raisin flavour

100 g /3 1/2 raisins soaked in 4 tbsp rum for 2 hours


1.Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.

2.Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

3.Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

4.Fold the cream,egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.

5.Pour into a plastic container and freeze for at least two hours. 




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