I am not sure how but no-churn ice cream has only featured in my cooking life in the last couple of years. So easy and quick to make we should all have a tupperware stashed away in the freezer ready to wow guests with or to treat yourself when that sweet craving takes hold.

This is a rather good recipe for the end of a dinner party, which came to me one evening when I was after a quick, easy but sophisticated pudding. You can add a bit of green food colour if you wish but I personally prefer not to. I also only use 3/4 of tin of condensed milk otherwise I find it too sweet, but feel free to use the whole tin. I use my 1/4 tin to add to my coffee, it brings back memories of camping in Africa and very yummy on cold winters day!

Ingredients:

• 600ml Double Cream
• 3/4 Tin of condensed Milk (397gm)
• 1 Box of Summerdown Dark Chocolate Peppermint Thins

Pour cream into mixing bowl with 3/4 of the tin of condensed milk and whip till soft peaks either by hand whisk or electric mixer.

Finely chop or bash* the peppermint thins. Once finely chopped fold into the whipped cream mix with a large spoon. Once all folded in and evenly distributed pour into a tupperware box and freeze. Till needed or solid.

Take out 10 mins or so before serving and use an ice cream scoop dipped into a jug of hot water between scoops. Serve 2 scoops per person  with a sprig of mint.