One sure sign that the summer holidays are well and truly over is the start of the new school year. This weekend we were thrust into the hurly burly of a full schedule of sport commitments. Soaring temperatures, traffic snarls and impossibly tight time constraints as we criss-crossed the city jolted us back to reality after a relaxing summer break. Alas it’s now also  time to bring my lazy Summer Edition series of posts to an end. To mark the occasion I can’t think of anything more fitting than a post for one last easy indulgence. A soft scoop, no churn lime ice-cream.

For the record I do own an ice cream maker but this summer didn’t quite manage to find the time to make the necessary egg custard for churned ice cream. For weeks on end I became distracted with an easier option, making any variety of Mexican paletas. Heavenly frozen ice treats on a stick.  And then a friend introduced me to her delightful  secret. Condensed milk, no churn  ice-cream.

Luscious and creamy, it’s also impossibly easy to prepare. Using just a handful of ingredients; whipped cream, sweetened condensed milk, and the flavouring of your choice. Simply mix together and place in the freezer until set. It really isn’t any more complicated than that.  I used fragrant, tangy limes and added a little sugar to balance any sourness. Delicious as it is on its own, straight out of the tub, I couldn’t resist playing around with it just a little. My latest favourite way to indulge? Sandwiched between two chocolate covered biscuits. A slice of summer paradise.

No Churn Lime Ice Cream

Makes 1 litre

1 carton (300 ml) whipping cream
2 tablespoons icing sugar
1 tin (395g) condensed milk, chilled overnight in the fridge
3 limes, juiced and zest finely grated

POUR cream into a large bowl and whip with an electric mixer until stiff.
POUR condensed milk into a separate large bowl and beat with an electric mixer until very thick. The mixture should fall from beaters back into the bowl in ribbons before disappearing.
ADD the sugar, lime zest and juice, beating well to combine.
FOLD through the whipped cream.
POUR the mixture into a plastic container with a lid and freeze for at least four hours or until firm. The resulting ice cream will be a smooth and creamy soft scoop style which will not require thawing before serving.

To Make Ice Cream Sandwiches

1 packet round sweet biscuits (I used Chocolate Monte)
6 tablespoons ice cream

Line a muffin or friand tin with half  a packet of biscuits. Working quickly, dollop a tablespoon of ice cream on each biscuit and top with another biscuit. Place in freezer until firm, about 2 hours. Remove from tin to serve.