I always get really excited when I read a recipe for home made ice cream until I see this torturous sentence ‘churn in your ice cream maker.’ I don’t have one though…wah!
I had seen Nigella Lawson make a fabulous no churn ice cream years ago on TV, but I had forgotten all about it, until I read this recipe for no churn salted caramel ice cream from Claire K Creations (I love her blog’s colour scheme by the way)
Well that was that. I made this kaya ice cream and it was absolutely delicious. It’s no churn and only has 3 ingredients. I fully intend to stash some kaya in my suitcase when we return to Aus next week, I have even included some in a little ‘care pack’ that I have posted back to myself. Fingers crossed it shows up ok. If anyone knows where you can buy kaya in Canberra, please let me know! Failing that, I will have to learn how to make it myself.
Condensed milk, kaya and cream. That’s it!
I prefer the kaya that’s been lightly flavoured (and coloured) with pandan, but your preferred type will be fine.
The cream just needs to be whipped until only the lightest peaks form and then just mix in the kaya and condensed milk.
The condensed milk and cream ensures that while this does freeze, it is still creamy like ice cream.
Garnish with some coconut flakes and enjoy.
Kaya Ice Cream
Ingredients – Makes approximately 1½ cups of ice cream
- ¾ cup of cream
- 1/3 cup of sweetened condensed milk
- ½ cup of kaya
- Dried coconut flakes to garnish
- Whip the cream just until very soft peaks form. Stir in the kaya and condensed milk until well combined.
- Pour into a plastic container or mould, then cover and freeze overnight.
- Serve big scoops of the ice cream once frozen, garnished with some dried coconut flakes.