3-Ingredient Daim Bar Ice Cream Recipe (No Churn)

3-Ingredient Daim Bar ice cream recipe - no ice cream maker required (no-churn) and super simple to make. Just mix and freeze!

Keyword no churn ice cream recipe

Prep Time 5

Chill Time 12

Servings servings

Calories 358kcal

Author Becky Excell

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.