4 Way Blender Ice Cream

Order from Twisted London now!


For the base

  • 2 cups/600g double, heavy or whipping cream
  • 250g/most of a small tin condensed milk (the sweet one)

For the rum and raisin 

  • 1 cup/200g rum - soaked raisins (leave 3/4 cup raisins in 1/2 cup of rum for a day or so)
  • 1 cup/100g broken up biscuits
  • 3 tbsp dark brown sugar

For the strawberry daiquiri

  • 1 cup/300ml pulsed strawberries
  • 1 cup/70g desiccated coconut
  • 50ml white rum

For the chocolate brownie

  • 1/2 cup/5 tbsp cocoa powder
  • 1 pack chocolate brownies in chunks

For the vanilla 

  • Seeds from a vanilla pod
  • 1 tsp vanilla essence


  1. Pour the cream and condensed milk into the blender and blend on low until the cream has thickened to the point you can scoop it up and it'll fall back into very soft peaks. Be really careful not to over whip it or it'll split and you'll have to throw it away and start again!
  2. Pour this into a bowl and gently fold in the flavourings of your choice. Cover with clingfilm and leave to set in the freezer until solid - no churning necessary!