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No-churn ice cream with boozy raisins

Published: 6 Feb 18
Updated: 18 Mar 24

This is a really easy ice cream recipe that doesn’t require any time-consuming churning. Just whizz all the ingredients together using an electric whisk and pop in the freezer to set – job done.

Check out more quick and easy dessert recipes.

Easy
December 2017

Test kitchen approved

Serves 8
Hands-on time 15 min, plus soaking and freezing

This is a really easy ice cream recipe that doesn’t require any time-consuming churning. Just whizz all the ingredients together using an electric whisk and pop in the freezer to set – job done.

Check out more quick and easy dessert recipes.

Gluten-free recipes

Nutrition: per serving

Calories: 610kcals
Fat: 44.4g (27.5g saturated)
Protein: 5.5g
Carbohydrates: 44.5g (44.4g sugars)
Fibre: 1g
Salt: 0.2g

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Ingredients

4 tbsp sweet Pedro Ximénez sherry, plus a glug more to serve
180g raisins (we used Waitrose Love Life raisin mix)
397g can condensed milk
600ml double cream
Grated zest and juice 2 clementines
6 fresh figs, sliced

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Method

Warm the 4 tbsp sherry in a small pan and add the raisins. Set aside to soak for 20 minutes until plumped up.
Put the condensed milk, cream, clementine zest and juice in a large mixing bowl and beat with an electric hand mixer until the mixture is thick and stiff – the texture of pipeable whipped cream. Spoon into a 1 litre freezerproof container with a lid, stir in the raisins and any sherry from the pan and freeze for at least 4-6 hours (preferably overnight) until frozen firm.
When ready to serve, take out of the freezer for a few minutes to soften slightly, then scoop out balls and serve with the figs and a drizzle more sweet sherry. Serve on its own or with the steamed Christmas pudding.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 610kcals
Fat: 44.4g (27.5g saturated)
Protein: 5.5g
Carbohydrates: 44.5g (44.4g sugars)
Fibre: 1g
Salt: 0.2g

delicious. tips

If you prefer, buy good quality vanilla ice cream, soften slightly, then mix in the soaked raisins and freeze again until ready to serve.
Make up to 4 days ahead and store in an airtight container in the freezer. Wrap the container in cling film to stop ice crystals forming.