No-Churn MannaBrew Ice Cream Recipe

Serves: 6–8

Difficulty: Very Easy

Preparation time: 15 mins

Freezing time: 6 hours (or overnight)

Ingredients

• 350 ml heavy cream (min. 35% fat content), cold
• 1 can (397 g) sweetened condensed milk
• 45 ml MannaBrew, strongly brewed (espresso style) and cooled

• 5 ml (1 tsp) vanilla extract

Instructions

1. Brew MannaBrew: Brew a strong, concentrated portion of MannaBrew (45 ml) and allow it to cool to room temperature.

2. Whip the Cream: In a large chilled mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes on medium-high speed).

3. Combine Liquid Base: In a separate bowl, whisk together the sweetened condensed milk, cooled MannaBrew, and vanilla extract until completely smooth and unified.

4. Fold Together: Gently fold one-third of the whipped cream into the condensed milk mixture to lighten it. Gently fold in the remaining whipped cream using a silicone spatula, taking care not to deflate the mixture, until smooth and well combined.

5. Freeze: Pour the mixture into a freezer-safe container (such as a loaf tin or airtight container) and smooth the top with a spatula. Cover tightly with a lid or plastic wrap directly touching the surface.

6. Set: Freeze for at least 6 hours, or overnight, until firm and scoopable.

TIP: Before freezing, you can swirl in dark chocolate sauce, fold in chocolate chips, or add crushed speculoos biscuits for extra texture.