3-ingredient Daim bar ice cream recipe – it’s no-churn so there’s no ice cream maker required AND you only need 3 ingredients. Better still, nobody would ever know it’s Coeliac-friendly and wheat-free.
3-ingredient Daim bar ice cream recipe? Yes, it’s definitely possible and yes, Daim bars are gluten-free! So why not make an epic ice cream log to celebrate those facts?
I’m sure you won’t be surprised to hear that, after a long overdue rip to Ikea, what I was most excited to find was a half kilo bag of mini Daim bars. Don’t worry, I did actually get some other stuff too!
As it turns out… that’s a lot of mini Daim bars. So after having a few a day for what feels like months, I finally decided to use the rest for an epic dessert to remember.
Yes, that’s right, I made a Daim ice cream log-thing! Ok, you can still keep it in the tin and scoop it out like normal ice cream instead of serving it up as pictured, but if serving a crowd on a hot day, nothing beats an ice cream log sliced in front of you, does it? Especially when it’s Daim ice cream!
So as the warmer weather sets in, make sure you stock up on Daim bars (mini or not – it doesn’t matter), double cream and condensed milk.
3-ingredient Daim bar ice cream recipe: What you’ll need…
- Double cream: This is the first key ingredient in creating homemade ice cream without using an ice cream maker. Its fat content allows it to whip up and retain air, making your ice cream creamy and light – so please don’t try using single cream instead!
- Condensed milk: Bringing in sweetness and a delicious, creamy flavour, this it the perfect pairing with double cream to create a no-churn ice cream base.
- Daim bars: You’ll find these in select supermarkets and bargain shops here in the UK… and also mini ones in Ikea! It’s a Swedish chocolate bar made from crunchy almond caramel and milk chocolate.
So what does my 3-ingredient Daim bar ice cream taste like? The base is a deliciously light and creamy ice cream that has a wonderful, sliceable or scoop-able texture.
Then, the smashed Daim bars deliver that unmistakable milk chocolatey flavour with their crunchy sweet almond caramel middle – a wonderful contrast against that fluffy ice cream.
And of course, who could forget a hearty amount of smashed Daim bars on top too? That way, no one can say they didn’t get enough Daim!
Here’s a few answers to all your frequently asked questions before we get started:
3-ingredient Daim bar ice cream recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your 3-ingredient Daim bar ice cream recipe dairy-free?
Unfortunately this would involve so many product swaps that you’d basically end up making a different recipe entirely! I’m also not aware of an easy dairy-free swap for Daim bars either, even if you manage to make the ice cream dairy-free.
To make the ice cream dairy-free, my first bet would be to try using a dairy-free alternative to double cream (fat content must be around 40% or it won’t whip) and a vegan/dairy-free condensed milk. Of course, in place of the Daim, you could then use the dairy-free chocolate of your choice.
I haven’t had time to try this personally, but you’re welcome to try it before I do!
Can I make your 3-ingredient Daim bar ice cream recipe vegan?
Not exactly… all is explained in the dairy-free advice above.
Is this recipe low FODMAP?
Unfortunately not as this recipe contains products with a high level of lactose, so it is not suitable for the elimination phase of the low FODMAP diet.
Though lactose-free whipping cream works well in place of double cream, I’m yet to find a lactose-free condensed milk alternative that’s also low FODMAP too. Of course, Daim bars are not low FODMAP either!
Where can I buy Daim bars?
They’re fairly common in supermarkets and bargain shops here in the UK (as well as the mini Daim bars being available in Ikea):
Can I use single cream or a low fat cream?
No! It’s the fat content in double cream that allows it to whip and become thicker and fluffy – a super important aspect in no-churn ice cream.
Without an adequate fat content, the mixture will never whip and you’ll just end up with a frozen block of cream mixed with condensed milk!
What size loaf tin should I use?
Mine was a very basic 2lb loaf tin with no bells or whistles. In reality, any tin that fits the full amount of ice cream mixture will suffice!
Do I need weighing scales to make your 3-ingredient Daim bar ice cream recipe?
Well, if you buy a 600ml tub of double cream (or 2x 300ml tubs) and a tin of condensed milk (usually 397ml), you actually won’t need to weigh a thing!
3-ingredient Daim bar ice cream recipe: Tips for perfect ice cream everytime
- Don’t over-mix it. Once it’s thickened, stop! See the video below for visual indicators.
- An under-mixed mixture will still be runny and won’t set well in the freezer. Ensure it’s thickened and whippy before freezing.
- Use an electric hand mixer or stand mixer if you have one. It’ll make making this an absolute breeze!
- If a little firm straight out of the freezer, simply leave out at room temperature to soften before serving.
3-Ingredient Daim Bar Ice Cream Recipe (No Churn)
- 600 ml double cream
- 397 ml condensed milk 1 tin
- 6 Daim Bars 4 for the ice cream and 2 for decorating
- Prepare a 2lb loaf tin by lining it with clingfilm, ensuring there's enough overhang for it to fold over to cover the top of the tin once filled. Pop the Daim bars into the fridge as they're easier to smash once a little chilled.
- Place your double cream and condensed milk into large mixing bowl.
- Using an electric mixer, mix the ingredients together until all combined on a low speed.
- Increase the speed of your mixer and continue to mix until noticeably thickened. Not super thick, just thickened. See the tips above about over-mixing and under-mixing if you've never made this before!
- Take four of the Daim bars out of the fridge and (still in their packets) smash with a rolling pin. Open the packets straight into the mixing bowl and fold into the mixture.
- Pour / spoon the ice cream mixture into the prepared loaf tin and smooth over the top. Loosely cover the top with clingfilm.
- Place in the freezer for 12 hours or overnight until set frozen.
- Remove from the freezer and turn out onto a serving board or plate. Smash the remaining chilled Daim bars in their packets and use to decorate the top of the ice cream log. Allow to sit at room temperature for 10 minutes before slicing and serving.Alternatively, after sitting at room temperature for 10 minutes, you could simply just scoop and serve in gluten-free ice cream cones or alongside your favourite desserts. Use the extra Daim bars in the fridge to smash and scatter on top.
Thanks for reading all about my 3-ingredient Daim bar ice cream recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Don’t forget to pin this for later!