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


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


  1. 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.

  2. 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.

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