No Churn Vanilla, Mango and Raspberry Ice Cream

No Churn Vanilla, Mango and Raspberry Ice Cream

This no-fuss recipe for delicious, creamy ice cream makes a fantastic stand-by pudding you can make in advance and have ready, waiting in the freezer for an after-school treat or as an impressive end to a dinner party. Just do not forget to stress to your guests that it is home made!


You do not need to have an ice cream maker for this recipe, although if you have one this recipe will work very well. The trick is to break up the ice crystals every now and then, to keep the mixture creamy – three whisking sessions does the trick nicely and does not feel too arduous as each 'whisk' only takes a couple of minutes. Broken down into five simple steps, it has never been easier to make your own ice cream. 

Remove the ice cream from the freezer around 15 minutes before serving so that it is easier to scoop



Tala Mixing Bowl

Tala Whisk

Heavy saucepan

Tala 1100ml Push & Push Tub

Tala Kitchen Timer

Tala Kitchen spatula

 Tala Ice Cream Scoop for serving




250ml double cream

350ml milk

6 free-range egg yolks

100g sugar

1tbs vanilla paste



Preparation time: 25 minutes plus whisking time

Freezing time: 3 hours, then preferably over night to set

  • Place the egg yolks and sugar into the mixing bowl and whisk until evenly mixed. Pour the milk and cream into the heavy saucepan and heat until boiling. Turn off the heat, wait a few seconds, and then slowly pour the hot milk mixture onto the eggs and sugar, whisking all the while.

  • Half fill the kitchen sink with cold water.

  • Tip the mixture back into the saucepan (quickly wash out the mixing bowl) and return your attention to the saucepan, putting it on the lowest possible setting, whisking all the while. Do not allow the mixture to boil. After a few minutes it will appear to thicken slightly and as soon as the first big bubble rises to the surface, remove from the heat and pour back into the mixing bowl.

  • Place the mixing bowl into the cold water in the sink (taking care not to splash any water into the mixture). Allow the mixture to cool for about 20 minutes, then whisk again and place the bowl, whisk and all, into the freezer, setting the timer for one hour.

  • After an hour, whisk the mixture briskly and replace into the freezer, repeating the process three times in total. After the last whisk, you will notice the mixture is quite thick at this point, use the rubber spatula to scrape the mixture into the Push & Push tub, where it will sit quite happily in the freezer until called to action.

Serve and enjoy the delicious results

Variations on an ice cream theme.


This basic recipe makes vanilla ice cream but it is very easy to adapt. For rich mango ice cream, omit the vanilla, peel and stone a large ripe mango and puree the flesh, then stir the puree into the mixture just after the thickened stage as it is cooling

For a fragrant raspberry ice cream, heat 250g raspberries in a saucepan until thoroughly broken down. Then sieve the raspberries through the coarsest mesh of the triple sifter to remove the seeds before stirring into the mixture.

Why not experiment with all sorts of fruits and sweets? 

Try swirling salted caramel sauce through for  'salted caramel ripple'  (this should be done after the very last whisking session). 

Or  for 'lemon meringue pie' flavour, swirl with lemon curd  and crushed meringues.

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