Deliciously simple recipe for Milk Tart Ice Cream with white chocolate – no churning required!


For the ice cream:
1 whole cinnamon stick
280ml full cream milk
4 tsp instant custard powder
1 x 385g condensed milk
½ tsp vanilla paste
250ml whipping cream

For the sugar cones:
80g white chocolate, finely chopped
6 sugar cones

How to
Place the cinnamon stick and 250ml of the milk in a small saucepan. Bring to boil. As soon as bubbles appear take the saucepan off the heat and set aside to cool.

Mix the custard powder with the remaining 30ml (2 tbsp) milk until smooth. Remove the cinnamon stick from the cooled milk and whisk in the custard powder mixture. Return the saucepan to the heat and whisk for a few minutes until the custard has thickened.

Transfer the custard to a large mixing bowl. Leave to cool for 5 minutes. Add the condensed milk and vanilla paste and use an electric beater to beat at high speed for a minute.

In separate bowl, whisk the cream until stiff. Add the custard mixture in a thin constant stream while whisking. As soon as everything is incorporated stop mixing.

Transfer the mixture to a freezer proof container and freeze overnight or until solid.

To make the cones: melt the white chocolate. Dip the top of each sugar cone in the chocolate, allow the excess to drip off and set aside to dry. Divide the remaining melted white chocolate between the six cone, dropping about half a teaspoon into the bottom of each cone.

Cook’s notes:
White chocolate can seize easily during melting. To prevent this simply chop the chocolate up finely and place in a clean, dry bowl over another bowl of boiled (not boiling) water. Stir with a fork until the chocolate has melted.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)


Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate