Refine Search by:

Quick Whip Ice Cream

Serves 4


  • 1 x 375g can Australian evaporated milk, chilled
  • 1/4 cup caster sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon gelatine
  • 2 tablespoons hot water
Download Recipe (PDF)


  1. In a large bowl, beat evaporated milk and sugar until thick, creamy and doubled in volume. Fold in the lemon juice. Dissolve gelatine in hot water and fold into the mixture. Freeze in an ice cream tray or container until firm.
  2. NOTE : Remove ice cream from freezer and stand in refrigerator for 15 - 30 minutes prior to scooping.

Nutritional Information

Nutrients per serve:
Energy (kj) 803
Protein (g) 7
Fat, Total (g) 7
Carbohydrates (g) 25
Sodium (mg) 0
Calcium (mg) 235
Iron (mg) 0


Join the discussion
RSS Feed