Looking for a homemade ice cream recipe that doesn’t need an ice cream maker? Want to elevate plain vanilla or use leftover clotted cream? This easy no-churn clotted cream ice cream is rich, smooth, and simple to make.
Jump to the recipe at the bottom if you’re ready to make the clotted cream ice cream. If you’re curious about why this is a no-churn recipe and want a peek at my summer of experiments, read on.
A summer of no-churn ice cream experiments
I’d wanted an ice cream maker for years but avoided single-use appliances. This summer I planned to experiment with both no-churn and churned recipes. After an unexpected series of shipping problems and an ice cream maker that broke before I made my first batch, I returned to no-churn methods—at least for now. The good news: this no-churn clotted cream recipe can also be adapted for an ice cream machine if you prefer.
I tested several base recipes to find the best texture and balance before adding flavor variations. Below are highlights from the rounds I tried, plus tips and the final clotted cream recipe.
After waiting weeks for a machine only to have it fail, I embraced no-churn techniques. These methods are fast, require minimal equipment, and produce excellent results when you use quality ingredients—especially the heavy cream and clotted cream.
No-churn methods I tested
I kept the flavor plain for initial tests so I could compare textures across bases. Here are the main rounds and what I learned.
Round 1
A common no-churn base: heavy cream whipped to stiff peaks, sweetened condensed milk, a pinch of salt and vanilla. Easy and reliable. With clotted cream added it balanced the sweetness nicely; without clotted cream, it felt a bit too sweet and the texture wasn’t my favorite.
Round 2
This round added milk to the whipped cream + condensed milk base. I tried canned and homemade condensed milk and couldn’t detect a significant taste difference. The milk improved texture noticeably. Making condensed milk from scratch is straightforward, so I favored that when possible.
Round 3
This jar-shaking method is ideal for single servings: pour heavy cream into a mason jar with a sweetener, a pinch of salt and vanilla, seal, shake until thickened, then freeze. It’s quick and flexible—great for testing flavors. Golden syrup was my favorite sweetener in this experiment, though honey, maple or sugar all worked well. Alternative sweeteners can change texture slightly.
Round 4
A sour cream base mixed with sweetened condensed milk made a smooth ice cream with a distinct tang. I liked the texture and think it pairs well with tart toppings like raspberry sauce or lemon curd.
Round 5
I tried crème fraîche both alone and blended with heavy cream. The straight crème fraîche version froze too firm without enough sweetener. Mixing crème fraîche with heavy cream, honey, salt and vanilla produced an exceptionally smooth, balanced ice cream—especially good with fresh raspberry sauce.
Other experiments
I also made no-churn gelato, a few sorbets and frozen yogurt, which I’ll cover in another post. Now, here’s what you need to make clotted cream ice cream and how to prepare it.
Ingredients You Need to Make Clotted Cream Ice Cream:
- heavy cream (use the best quality you can)
- milk (I used 2%)
- clotted cream (store-bought or homemade)
- sweetener — sweetened condensed milk, golden syrup, honey, maple syrup or sugar (note: sweetener choice affects flavor and sometimes texture)
- vanilla extract (or vanilla bean/paste for extra depth)
- salt
- optional toppings: raspberry sauce, lemon curd, fresh berries, etc.
Kitchen Tools You Need:
- medium mixing bowl
- whisk, hand mixer or stand mixer
- spatula
- scale or measuring cups and spoons
- freezer-safe ice cream container with lid
- ice cream scoop and bowl
Ice cream containers and storage
Choose a freezer-safe container with a tight lid. Narrow, long containers fit better in many freezers and make scooping easier. Glass or plastic containers with lids work fine; small reusable pints are great for portioning. Let ice cream soften a few minutes before scooping for best texture.
A vintage scoop makes serving feel nostalgic—mine came from family and reminds me of hand-crank ice cream days.
How to Serve Clotted Cream Ice Cream
- Top with fresh raspberry sauce or lemon curd.
- Serve over brownies, pie, cobbler, or fruit desserts.
- Pour hot espresso over a scoop for an affogato.
- Make a root beer float or enjoy in a waffle cone.
- Garnish with fresh berries or cookie crumbs.
How to Make Clotted Cream Ice Cream
Notes before you start:
- If using homemade clotted cream, make it at least 24 hours ahead.
- Either sweetened condensed milk or a liquid sweetener like golden syrup works; each gives a slightly different flavor.
- Use vanilla bean or paste if available for best flavor.
- This recipe is no-cook, no-churn, and egg-free. It should also work in an ice cream maker if you prefer.
- Optional: fold in lemon curd or jam before freezing for a swirled flavor.
1. Whip the heavy cream to stiff peaks using a stand mixer, hand mixer, or whisk. 2. In a medium bowl, combine the milk, sweetened condensed milk (or chosen sweetener), salt and vanilla. Taste and adjust sweetness, salt, or vanilla. 3. Stir in the clotted cream until smooth—use smooth clotted cream if possible and break up any lumps. 4. Gently fold a scoop of whipped cream into the milk mixture, then fold in the remaining whipped cream until blended without deflating it. 5. If adding extras (lemon curd, jam, cookie pieces), fold them in now. 6. Transfer the mixture to a freezer-safe container, seal, and freeze until firm—about four hours. 7. Before serving, let the ice cream sit a few minutes to soften for easier scooping. Enjoy topped with sauces or fresh fruit.
Clotted Cream Ice Cream
This rich, smooth no-churn ice cream is simple to prepare and pairs beautifully with tart or fruity toppings.
10 minutes
4 hours
4 hours 10 minutes
Ingredients
- 2 cups [480 g] heavy cream
- 1 cup [300–350 g] sweetened condensed milk (or golden syrup, honey or other sweetener)
- 1 cup [245 g] milk
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup [115 g] clotted cream
Instructions
- Whip heavy cream to stiff peaks.
- Meanwhile, stir milk, sweetened condensed milk (or other sweetener), salt and vanilla in a medium bowl until combined.
- Add clotted cream and mix until smooth.
- Fold a scoop of whipped cream into the milk mixture, then fold in the remaining whipped cream until blended, taking care not to fully deflate it.
- Pour into a freezer-safe container, cover tightly, and freeze for at least 4 hours until firm.
- Let the ice cream sit a few minutes before scooping. Serve with desired toppings.
