Delia Smith Vanilla Ice Cream

Delia Smith’s vanilla ice cream is a no-churn recipe made with condensed milk, single cream, crème fraîche and vanilla extract. From her Summer Collection cookbook, it needs four ingredients, no ice cream maker, and about 11 hours of freezing time.

In the Summer Collection, Delia calls this one “even complete novices will find it a doddle.” What sets her version apart is the crème fraîche. Where most no-churn recipes use whipped double cream, Delia’s crème fraîche adds tang that stops the condensed milk from cloying.

The technique that matters most is the two-stage whisking. Freeze for two hours, then whisk again to break down ice crystals before the final set. Skip that second whisk and you’ll get a grainy block instead of something smooth.

Delia Smith Vanilla Ice Cream

Recipe by Pinch PerfectCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8-10

servings

Prep time

40

minutes

Cooking timeminutes

Calories

400

kcal

Total time

5

hours 

40

minutes

From Delia’s Summer Collection. Four ingredients, no ice cream maker, and the crème fraîche gives it a subtle tang that cuts through the sweetness of the condensed milk. You’ll need a 3½ pint (2 litre) polythene freezer box.

Ingredients

• 2 x 275ml (10 fl oz) tins condensed milk

• 275ml (10 fl oz) single cream

• 2 x 200ml (7 oz) cartons crème fraîche

• 2 teaspoons pure vanilla extract

• Equipment

• 3½ pint (2 litre) polythene freezer box, 20 x 20cm x 6cm deep (8 x 8 inches x 2½ inches deep)

• Electric hand whisk

Directions

• Mix: Put everything into a bowl and use an electric hand whisk to mix all the ingredients thoroughly.
• First freeze: Pour the mixture into the polythene freezer box and place it in the coldest part of the freezer. Leave for about 2 hours, or until the edges are starting to freeze.
• Break the crystals: Remove the box from the freezer and use the hand whisk to give it another good mix, breaking down any ice crystals that have formed.
• Second freeze: Return the box to the freezer for 3 more hours.
• Final whisk: Remove and whisk again to break down any remaining ice crystals.
• Set fully: Return to the freezer for a further 6-8 hours, by which time it should be at serving consistency.
• Soften before serving: If you’ve made it a long time ahead and it’s very hard, transfer it to the main body of the fridge for 30 minutes to soften enough to scoop.

FAQs

Why does Delia use crème fraîche instead of double cream?

Most no-churn ice cream recipes call for whipped double cream because the air trapped during whipping keeps the texture light. Delia takes a different path. Her crème fraîche adds acidity, which balances the heavy sweetness of two full tins of condensed milk.

The result tastes less like a frozen milkshake and more like proper ice cream with depth. Crème fraîche also has a lower fat content than double cream, around 30% versus 48%. The finished ice cream is lighter on the palate but still rich enough to hold its shape when scooped.

Can I use an ice cream maker for this recipe?

No, and Delia says so herself. The sugar content in condensed milk is too high for most domestic ice cream makers. Condensed milk’s sugar concentration lowers the freezing point too much. The machine can’t get the mixture cold enough to churn properly.

The manual whisking method Delia describes actually works better here. Two rounds of whisking by hand at the right intervals gives you enough crystal disruption for a smooth result.

How long does this ice cream keep in the freezer?

Homemade ice cream without stabilisers is best within two weeks. After that, ice crystals start forming on the surface even in a sealed container, and the texture turns grainy. You’ll notice it first around the edges.

Press a sheet of cling film directly onto the surface before closing the lid. This stops air reaching the ice cream and slows crystal formation. For longer storage, push the box towards the back of the freezer. Temperature stays more consistent there, away from the door.

Can I swap the condensed milk for something less sweet?

You can’t swap it for evaporated milk, which is unsweetened and would freeze into a solid block. The sugar in condensed milk is doing two jobs: sweetening the ice cream and preventing large ice crystals from forming. Remove it and the whole texture falls apart.

If two tins feel too sweet, try one tin condensed and one tin evaporated milk with 50g caster sugar dissolved in. You’ll get a less sweet result while keeping enough sugar to maintain the soft-scoop texture. Delia’s original ratio is calibrated for a reason though, so taste before you adjust.

What’s the best vanilla extract to use?

Delia specifies “pure vanilla extract,” not vanilla essence or vanilla flavouring. The difference matters. Vanilla essence is synthetic vanillin dissolved in water and alcohol. It tastes one-dimensional, like the smell of a candle. Pure extract comes from real vanilla pods and has over 250 flavour compounds that give it complexity.

Nielsen-Massey and Heilala are solid choices that are widely available in UK supermarkets. For this recipe, where vanilla is the only flavour, cheap extract shows. You’re tasting it directly, not hiding it behind chocolate or fruit.

What can I serve this with?

Delia pairs this ice cream with her hot chocolate fudge sauce in the Summer Collection, which is the classic combination. The cold vanilla against warm, bitter chocolate sauce is hard to beat. A simple alternative is to pour over a shot of espresso for an affogato.

Fresh raspberries or strawberries work well in summer because their acidity mirrors the tang from the crème fraîche. Avoid heavy toppings like caramel or fudge pieces, which fight against the lightness Delia built into this recipe. A thin biscuit, like a langue de chat, adds texture without weight.