Recipe may contain milk, egg and lactose.
You don’t need an ice-cream maker or even a freezer to whip up this hacky 20-minute dessert – just a sealable plastic bag, ice cubes and some rock salt!
300ml ctn thickened cream
80ml (1/3 cup) milk
110 g (1/2 cup) caster sugar
1 tsp vanilla extract
Ice cubes, to chill
150g (1/2 cup) rock salt
Lemon curd, to drizzle
6 Method Steps
Step 1Combine the cream(300ml ctn thickened cream), milk (80ml (1/3 cup) milk), sugar (110 g (1/2 cup) caster sugar) and vanilla (1 tsp vanilla extract) in a large sealable plastic bag. Press down on the bag to distribute the sugar.
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Step 2Half fill a 4L (16 cup) airtight plastic container with ice cubes (Ice cubes, to chill). Sprinkle with half the salt (150g (1/2 cup) rock salt). Place the sealed plastic bag on top of the ice. Cover with ice and remaining salt.
Step 3Place the lid on the container. Shake, holding at each end, for 5 minutes or until well combined (see note).
Step 4Remove the lid. The soft serve should have thickened but still be soft. Snip off 1 corner of the bag.
Step 5Spoon some lemon curd into a piping bag fitted with a fluted nozzle. Squeeze some soft serve into the piping bag. Repeat, creating layers of lemon curd (Lemon curd, to drizzle) and soft serve until no soft serve remains.
Step 6Pipe the soft serve mixture into small glasses. Place in the freezer for 10 minutes to firm slightly. Serve immediately.
If you find your hands get cold while shaking the container, hold with a folded tea towel.