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Anchor's no-churn ice cream

Serves 4
Prep time: 20 mins + freezing time
Cooking time: N/A

Ice cream is deliciously easy to make at home, and this no-churn ice cream recipe takes out all away the need for any fancy ice cream machines! Simply whip up the ice cream mixture, flavour your way and freeze; easy as!



  • 1 cup Anchor Cream
  • 1 1/4 cups Anchor Vanilla flavoured custard 
  • 3/4 cup sweetened condensed milk
  • 1 TSP vanilla extract
To flavour:
  • ⅓ cup caramel sauce
  • Sea salt
  • ½ cup crushed chocolate biscuits 
  • Lemon zest
  • Passionfruit pulp
  • Raspberries
View the method

  1. In a large bowl, whip the Anchor Cream to soft peaks. Add the Anchor Vanilla Flavoured Custard, condensed milk and vanilla to the whipped cream, and whip until just incorporated. 
  2. To make the Salted Caramel and Chocolate Biscuit flavour, spoon half of the ice cream mixture into a freezer safe dish. Drizzle half of the caramel sauce over the cream, then sprinkle with a punch of sea salt and half of the crushed biscuits. Top with the remaining cream mixture, then use a skewer to swirl the sauce, biscuits and ice cream together. Drizzle over the remaining caramel sauce, then finish with the remaining crushed biscuits and a pinch of salt. 
  3. To make the Lemon Passionfruit Meringue flavour, fold the lemon zest, ½ the passionfruit pulp and the crushed meringues through the cream mixture. Spoon into a freezer safe dish, then drizzle over the remaining passionfruit pulp and finish with the last of the crushed meringue. 
  4. Cover the ice cream tightly, and place into the freezer for 8 hours minimum or overnight. 
  5. Leave to soften for a few minutes before scooping to serve.
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