Helen’s Home Cooking Nae (no) Churn Ice Cream

July 31st is Raspberry Cake Day. Scottish raspberries are superb just now. Here is a recipe for Victoria Sponge cake topped and filled with raspberries.

And you could try this easy ice cream, with raspberries, or flavouring of your choice.


  • 600mls of double or extra thick cream
  • 1 tin of condensed milk
  • Mixtures of your choice, I used last weeks puff candy broken up and raspberry sauce. *Experiment*


  1. Pour the cream and condensed milk into a large bowl.
  2. Whisk until very thick, making folds in cream but before peaks form.
  3. Pre prepare loaf tins, line with cling film, or use airtight containers.
  4. I split my mix into two and stirred honeycomb into one and raspberry sauce into the other to create a ripple effect.
  5. Pour into prepared containers and freeze.
  6. Share and enjoy.

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