Mary Berry No Churn Ice Cream Recipe

Today’s Mary Berry No Churn Ice Cream Recipe earned a place in my freezer after one spoonful, not after reading the recipe. I had always thought proper homemade ice cream meant buying another kitchen gadget and spending half the day making custard.

Then I watched Mary Berry put together this rum and raisin version with nothing more than double cream, condensed milk and a handful of soaked raisins. It looked almost too simple, so I had to give it a go myself.

The clever part isn’t a long list of ingredients. It’s how a few everyday bits come together to make an ice cream that is smooth, rich and easy to scoop.

The rum gives the raisins plenty of flavour, while the caramelised pineapple adds a warm, sweet finish that makes the whole dessert feel a little special without adding much extra work.

I’ve made this no churn ice cream of Mary Berry more than once now, and it never hangs around for long. If you’re after a homemade pudding that feels classic but doesn’t keep you tied to the kitchen, I think you’ll enjoy this one.

Try serving this Mary Berry ice cream with the warm glazed pineapple, or simply spoon it into chilled bowls and let the ice cream do the talking.

What is No Churn Ice Cream?

No churn ice cream is exactly what I make when I want homemade ice cream without using an ice cream machine. After making both churned and no churn versions many times, I honestly find this style much easier for everyday baking.

The whipped double cream adds air, while the full-fat condensed milk keeps the mixture smooth as it freezes. That means you still get a creamy texture without needing special equipment.

I also like that there is less washing up and fewer steps. Once everything is mixed together, the freezer does the hard work. It is a brilliant choice if you want homemade ice cream that feels rich, soft and full of flavour with very little fuss.

Reasons To Love This Mary Berry No Churn Ice Cream

Some recipes stay in my freezer because they are simple. This one stays because everyone asks for another scoop. I make it throughout the year, and it never feels like hard work.

Here’s why I keep coming back to it:

• No ice cream maker needed. A bowl, whisk and freezer are enough.
• Rich and creamy texture. The whipped cream and condensed milk create a lovely smooth finish.
• Simple ingredients. Everything is easy to find in most UK supermarkets.
• Great make-ahead dessert. I prepare it the day before, so dessert is already sorted.
• Rum and raisins work so well together. The raisins become soft, juicy and full of flavour.
• The warm pineapple is a lovely extra. It adds sweetness and a gentle caramel flavour that goes perfectly with the cold ice cream.
• Easy for beginners. Even if this is your first homemade ice cream, the steps are straightforward and easy to follow.

I also like that I can make the whole recipe without rushing. Once it goes into the freezer, there isn’t much left to do except wait for that first creamy scoop.

Mary Berry No Churn Ice Cream is Perfect For

• A relaxed Sunday dessert when you fancy something homemade.
• Summer afternoons with fresh fruit or grilled pineapple.
• A weekend treat after a roast dinner.
• Making a day ahead when you want dessert ready in the freezer.
• Sharing with friends over coffee and a simple pudding.
• Anyone new to homemade ice cream because the method is easy to follow.

Mary Berry No Churn Ice Cream Ingredients

For the No-Churn Rum and Raisin Ice Cream

100g Raisins – These soak up the rum and turn soft, plump and sweet. I use standard raisins from Tesco, Sainsbury’s or any own-brand pack, as they work well and give the ice cream little bursts of chewy fruit.

4–5 tbsp Dark Rum – This soaks the raisins and gives the ice cream its warm, grown-up flavour. I usually use a decent supermarket dark rum, such as Captain Morgan or an own-brand bottle, because you only need a little and it still tastes rich.

300ml Double Cream – Double cream whips up thick and holds its shape, which is what gives this no-churn ice cream its smooth finish. I use full-fat double cream from any supermarket, and it needs to be cold for the best result.

1 × 397g Tin Full-Fat Condensed Milk – This is the bit that keeps the ice cream sweet and creamy without a machine. I stick with full-fat condensed milk, usually Carnation or a supermarket own brand, because it freezes softer and gives that proper silky texture.

Optional Golden Glazed Pineapple

1 Ripe Pineapple, Peeled, Cored and Cut into 8 Wedges – Fresh pineapple brings a bright, juicy bite against the cold ice cream. I like a ripe one from the fruit aisle, as it grills well and turns sweeter with the rum glaze, giving the dessert a lovely warm-cold contrast.

3 tbsp Light Muscovado Sugar – Light muscovado sugar melts into a soft caramel glaze and adds a gentle toffee note. I use Tate & Lyle or any supermarket version, as the soft brown crystals work nicely with the rum and give the pineapple a glossy finish.

3 tbsp Dark Rum – A little dark rum helps the sugar melt into a shiny glaze and gives the pineapple a deeper flavour. I use the same bottle as the raisins, so nothing goes to waste and the whole dessert keeps that warm, boozy edge.

How To Make Mary Berry No Churn Ice Cream

Step 01 – Soak the Raisins

Place the raisins in a small saucepan and pour in enough dark rum to cover them. Bring the rum just to the boil over a gentle heat, then remove the pan from the heat. Leave the raisins to cool completely in the liquid until they become beautifully plump and have absorbed all of the rum. There should be no excess liquid remaining before adding them to the ice cream mixture.

Step 02 – Whip the Double Cream

Pour the double cream into a large mixing bowl and whisk with a hand mixer until it reaches soft to medium peaks that hold their shape. Stop whisking as soon as the peaks form. Avoid overbeating, as the cream can begin to separate and become grainy.

Step 03 – Fold in the Condensed Milk

Add the entire tin of full-fat condensed milk to the whipped cream. Using a rubber spatula, gently fold the condensed milk into the cream until the mixture is smooth, light and evenly combined. Fold carefully to keep as much air in the mixture as possible, which helps create a creamy no-churn texture.

Step 04 – Add the Rum-Soaked Raisins

Add the plump rum-soaked raisins to the cream mixture. Stir gently until the raisins are evenly distributed throughout the ice cream base, ensuring every scoop contains plenty of fruit.

Step 05 – Freeze the Ice Cream

Transfer the mixture into a freezer-safe airtight container, smoothing the surface with a spatula. Alternatively, divide the mixture evenly between six ramekins for individual portions, which will also freeze more quickly. Cover with a tight-fitting lid and freeze until completely firm, ideally for at least 6 hours or overnight.

Step 06 – Prepare the Pineapple

While the ice cream freezes, peel the pineapple, remove the tough central core and cut the flesh into 8 even wedges.

Step 07 – Make the Rum Glaze

In a small bowl, mix the light muscovado sugar and dark rum until the sugar is well combined with the liquid. Brush the glaze generously over each pineapple wedge, reserving any remaining glaze.

Step 08 – Griddle the Pineapple

Heat a griddle pan over medium-high heat. Cook the pineapple wedges until caramelised with attractive char marks, turning as needed. Brush over the remaining rum glaze while cooking so the pineapple develops a rich, glossy caramel coating.

Step 09 – Serve

Place one or two warm caramelised pineapple wedges onto each serving plate. Scoop the frozen rum and raisin ice cream alongside or on top of the pineapple and serve immediately while the pineapple is warm and the ice cream is firm and creamy.

Recipe Tips & Notes for Perfect Homemade Mary Berry No Churn Ice Cream

Always use full-fat condensed milk. I’ve tried lighter versions before, and the ice cream wasn’t nearly as smooth or creamy.

Stop whisking the cream once it holds soft peaks. A few extra seconds can make it split and lose its lovely texture.

Let the raisins soak until they have taken in all the rum. Extra liquid can leave the ice cream slightly icy.

I like freezing the mixture in ramekins when serving guests. They set a bit quicker and are ready to serve straight away.

Don’t rush the freezing time. Leaving it overnight gives the ice cream a firmer texture and much better flavour.

Take the ice cream out of the freezer 5 to 10 minutes before serving. It scoops much more easily.

Warm caramelised pineapple really makes this dessert shine. The hot fruit against the cold ice cream is my favourite part of every serving.

Mary Berry No Churn Ice Cream Variations To Try

Chocolate Chip – Fold in a handful of dark chocolate chips before freezing for little bursts of chocolate in every scoop.

Toasted Pecan – Add chopped toasted pecans for a gentle crunch that sits nicely with the rum flavour.

Orange & Raisin – Stir in a little finely grated orange zest for a fresh citrus lift.

Cinnamon Spice – Add a small pinch of ground cinnamon for a warm, cosy flavour.

Mixed Dried Fruit – Swap some of the raisins for chopped dried apricots or sultanas for a slightly different bite.

Rum-Free Version – Leave out the rum and soak the raisins in fresh orange juice instead. It still tastes lovely and suits everyone at the table.

What To Enjoy With This Mary Berry No Churn Ice Cream

I love enjoying this no churn ice cream with warm caramelised pineapple because the contrast between warm and cold makes every bite feel special.

It is also lovely with buttery shortbread or ginger biscuits, fresh strawberries, raspberries or sliced peaches when they are in season. A warm slice of fruit loaf or a simple sponge cake works really well too.

If I want something extra, I drizzle a little toffee sauce over the top or scatter a few toasted nuts for crunch.

Even on its own, this ice cream is rich enough to make a wonderful dessert after a homemade meal.

Mistakes To Avoid While Making Mary Berry No Churn Ice Cream

• Whisk the cream only until it holds soft peaks. If you go too far, it can turn grainy and lose that lovely smooth finish.
• Stick with full-fat condensed milk. I have tried lighter versions before, and the ice cream never sets with the same rich texture.
• Let the raisins soak until they have taken in all the rum. If they go in too soon, the extra liquid can make the ice cream icy.
• Fold the mixture gently. A rough stir knocks out the air, and that light, creamy texture is harder to keep.
• Always freeze the ice cream in a proper airtight container. It helps stop ice crystals from forming on top.
• Give the ice cream a few minutes out of the freezer before scooping. Straight from the freezer, it can be too firm and hard to serve neatly.

Making This Mary Berry Ice Cream with an Ice Cream Maker

Although this recipe is designed as a no-churn dessert, I have also made it using an ice cream maker.

Prepare the raisins exactly the same way and whip the cream until only slightly thickened.

Mix in the condensed milk and soaked raisins, then chill the mixture in the fridge for around one hour. Pour it into your ice cream maker and churn following the manufacturer’s instructions.

A machine such as a Sage Ice Cream Maker or a Lakeland Ice Cream Maker works well for this recipe. Once churned, transfer the ice cream into a freezer-safe container and freeze for another two to three hours until it becomes firm enough to scoop.

Leftover Storing Guide

You can store any leftover ice cream in a freezer-safe airtight container with the lid sealed well. I like to place a piece of baking paper directly onto the surface before closing the lid, as it helps reduce ice crystals. It keeps well for around one month.

Let it stand at room temperature for 5 to 10 minutes before serving so it softens slightly and scoops more easily.

Mary Berry No Churn Ice Cream Recipe FAQs

Can I make this ice cream without rum?

Yes, you can. If you would rather leave out the rum, simply soak the raisins in fresh orange juice or apple juice instead. They will still become soft and full of flavour, and the ice cream will keep its creamy texture. This is a great option if you are serving children or anyone who prefers not to use alcohol.

Why do I need full-fat condensed milk?

Full-fat condensed milk is one of the key ingredients in this recipe. It adds sweetness and helps the ice cream freeze with a smooth, creamy texture. Using a low-fat version may give you a harder or slightly icy result, so I always stick with the full-fat tin for the best finish.

How long should I freeze the ice cream?

I recommend freezing it for at least six hours, but leaving it overnight gives the best texture. A full night in the freezer allows the mixture to set properly, making it easier to scoop while keeping it rich and creamy.

Can I use single cream instead of double cream?

No, I would not recommend it. Double cream has the higher fat content needed to whip properly and create the light texture in no churn ice cream. Single cream stays too thin and will not give the same smooth result.

Why did my ice cream turn icy?

This usually happens if there was too much extra liquid in the mixture or if the container was not sealed tightly. Make sure the raisins have absorbed the rum before adding them, and always freeze the ice cream in an airtight container to help prevent ice crystals.

Can I add other mix-ins?

Absolutely. Chopped chocolate, toasted nuts, crushed honeycomb, dried fruit or even a little orange zest all work well. I usually keep the extra ingredients fairly small so they mix through evenly and every scoop has a little bit of everything.

How do I scoop frozen no churn ice cream more easily?

Take the container out of the freezer about five to ten minutes before serving. I also dip my ice cream scoop into hot water and dry it quickly before scooping. It glides through the ice cream much more easily and gives neat, rounded scoops.

Do I have to serve it with pineapple?

Not at all. The caramelised pineapple is a lovely extra, but the ice cream is delicious on its own. You can also serve it with fresh berries, sliced peaches, shortbread biscuits, brownies or a warm slice of sponge cake if you fancy a different pairing.

How long will homemade no churn ice cream keep?

When stored in a freezer-safe airtight container, this ice cream keeps well for up to one month. For the best flavour and texture, enjoy it within the first couple of weeks. Always keep the lid tightly closed and avoid leaving it out of the freezer for too long before returning any leftovers.

I can sure this Mary Berry No Churn Ice Cream Recipe earns a spot in your own kitchen, because it has certainly done that in mine. It is the sort of pudding that looks far more involved than it really is, which is always a win in my book.

The rum-soaked raisins bring a lovely depth, and the warm pineapple gives each spoonful a sweet, sticky finish. It feels a bit special, but it never asks too much of you.