Jamie Oliver’s 3 Ingredient No Churn Ice Cream Copycat Recipe

Jamie Oliver’s 3 Ingredient No Churn Ice Cream is an easy homemade frozen dessert made with just double cream, condensed milk, and your favorite chocolate treat. With no ice cream machine required, this creamy recipe creates a rich, scoopable dessert with crunchy chocolate pieces folded throughout.

Why Everyone Will Love This Recipe

This no-churn ice cream is simple, creamy, and completely customizable. The condensed milk adds sweetness and a smooth texture, while whipped cream creates a light, airy base. Chocolate pieces add bursts of flavor and texture, making it a fun dessert for families, parties, or an easy homemade treat.

What Is the Dish?

No-churn ice cream is a modern shortcut version of traditional ice cream that eliminates the need for an ice cream maker. Classic ice cream typically requires churning during freezing to prevent large ice crystals from forming, but no-churn recipes use whipped cream and sweetened condensed milk to create a smooth texture with minimal effort.

The technique became popular because it allows home cooks to make creamy ice cream using simple supermarket ingredients and basic kitchen equipment. Jamie Oliver’s version embraces this accessible approach while adding a playful twist with crushed chocolate bars. Fun fact: sweetened condensed milk has long been used in frozen desserts because its concentrated sweetness and lower water content help create a softer, smoother frozen texture.

Cooking Tips

• Whip the cream only until soft peaks form to keep the ice cream light and creamy.
• Use full-fat double cream for the best texture.
• Crush chocolate into different sizes for a mix of crunchy pieces and chocolate flavor throughout.
• Freeze the ice cream in a shallow container for easier scooping and faster freezing.
• Let the ice cream soften slightly in the fridge before slicing or serving.

Frequently Asked Questions

Do I Need an Ice Cream Maker for This Recipe?

No. The whole point of no-churn ice cream is that it freezes smoothly without special equipment.

Can I Use Different Chocolate Bars?

Yes. Mint Aero, Maltesers, chocolate chips, cookies, caramel pieces, or chopped nuts can all be used.

How Long Does No-Churn Ice Cream Take to Freeze?

It needs at least 4 hours to set, although freezing overnight gives the firmest texture.

Can I Make This Recipe Less Sweet?

The condensed milk provides sweetness and texture, so reducing it may affect the final consistency. Instead, use less sweet mix-ins.

Can I Add Other Flavors?

Yes. Vanilla extract, fruit purée, coffee, peanut butter, or caramel can all be folded into the base.

How to Store

Store no-churn ice cream in a freezer-safe airtight container for up to 8 weeks. Cover the surface with baking paper or plastic wrap before sealing to help prevent ice crystals from forming.

How to Freeze

Pour the prepared mixture into a freezer-safe container or loaf tin lined with baking paper. Freeze for at least 4 hours until firm. For the best texture, keep the container tightly covered and avoid repeated thawing and refreezing.

Ingredients

• 600 ml double cream
• 1 x 397 g tin sweetened condensed milk
• 2 x 90 g Mint Aero bars or 1 x 175 g bag Maltesers, plus extra for serving

How to Make Jamie Oliver's No-Churn Ice Cream

1. Place double cream in a large bowl and whisk until soft peaks form.
2. Gently fold the condensed milk into the whipped cream until combined.
3. Crush the chocolate bars into a mixture of small pieces, larger chunks, and fine crumbs. Reserve a small handful for topping.
4. Fold most of the crushed chocolate into the ice cream base.
5. Line a freezer-proof container or small loaf tin with baking paper. Pour in the mixture, spreading it into the corners.
6. Sprinkle the reserved chocolate pieces over the top.
7. Freeze for at least 4 hours, or until fully set.
8. Move the ice cream from the freezer to the fridge about 1 hour before serving. Remove from the container, slice into portions, and decorate with extra crushed chocolate if desired.