Super Easy Tablet Ice-Cream Recipe

by Phil & Sonja
Tablet Ice Cream Recipe in a bowl on a tray with Tablet Ice-Cream tub and Scottish tablet chunks

Tablet Ice-cream. Or would it be Tablet Ice Cream? Either way, we’re pretty sure this recipe doesn’t really require much more introduction or explanation than that!

Scottish Tablet is a melt-in-your-mouth sweet confection that’s a bit like fudge but harder. It was one of the first traditional recipes that we made for Scottish Scran, and we’ve since made a Tablet Cheesecake too, but making a Tablet Ice-Cream has been on our list for a while too!

Making ice-cream sounds difficult, and there’s no denying it can be. The easiest way to make traditional ice-cream is with an ice-cream machine that churns it for you, which is an essential part of the ice-cream making process.

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How to make no-churn ice-cream

Since not everyone has or wants to invest in an ice-cream maker we wanted to make a more accessible ice-cream recipe and after a bit of research, we stumbled upon “no-churn” ice-cream. It’s deliciously creamy and not at all icy, and it’s made with just TWO ingredients.

Yes, you read that right. We weren’t joking when we called this recipe “super easy”. Once you make the ice-cream you can add whatever flavour you like, which in our case, is tasty chunks of tablet and a little vanilla.

We used tablet from our own recipe which you can find here. This recipe uses around a third of the tablet so you’ll have some leftover too. Obviously we’re biased and think our family recipe tastes the best, but you can, of course, use a shop-bought tablet to speed up the process. If you can’t find tablet then a hard fudge would also work.

This recipe is super fast to make and if you want to serve it for dessert to guests then don’t tell anyone it’s not “real” ice-cream, we doubt they’ll actually notice (let us know!).

You can keep it for months in the freezer, the main issue is making sure it’s well covered so it doesn’t turn icy on the top. However, chances are it won’t last that long!

Tablet Ice Cream Recipe scooped out of the tub

Things you’ll need to make Tablet Ice-Cream

  • Electric Hand Mixer
  • Large Bowl
  • Loaf tin or another similar container to freeze it in. It doesn’t have to have a lid but it’s useful.

Ingredients for Tablet Ice-Cream

  • 600ml double cream (2.5 cups heavy cream)
  • 1 x 397g tin of sweetened condensed milk (14oz can)
  • 1 tsp vanilla essence (optional)
  • 250g Scottish Tablet (around 2 cups)
Tablet Ice Cream Recipe in a tub and a glass with scoop and Scottish tablet next to it.

How to make Tablet Ice-Cream – Step by step method

If you’re making your own tablet then you can follow our traditional tablet recipe here. Make it with enough time for it to cool fully, ideally the day before. Just make sure you don’t eat it all before you get to making the ice-cream!

For the ice-cream, put the cream and condensed milk together in a large bowl. Add in the vanilla essence (if you’re using it, it helps to give the ice-cream itself a little flavour but it’s not 100% necessary).

Use an electric beater to whisk the mixture until it’s really thick, with peaks forming when you remove the beater.

Break the tablet up into chunks. We used chunks around 1 centimetre or a little less. You should be able to do this (carefully) with a sharp knife. Around 250 grams is plenty to have a bit of tablet in each bite, you can, of course, add as much or as little as you like to get your perfect flavour.

Gently fold the tablet into the cream mixture, try to keep as much air in as possible by not overbeating the mix.

Pour the mixture into the loaf tin, cover with cling film, and put in the freezer for a minimum of 5 hours. You can then use an ice-cream scoop or large spoon to serve. No-churn ice-cream is known to melt a little faster than traditional ice-cream but we tested it and didn’t find it was a problem. In any case, it turns back into a cream which is still perfectly edible! If anything we had to leave it for 5 minutes before serving to allow it to soften a little.

Tablet Ice Cream in a bowl

Variations

As with many of our recipes, we like to give you options. The main variations to this tablet ice-cream recipe would be using more or less tablet, and vanilla essence. As with many Scottish recipes, a shot of whisky wouldn’t go amiss either.

We plan on trying this with some other Scottish desserts like Cranachan or Caledonian Cream but let us know if you try something too!

Tablet Ice Cream Recipe in a tin with scoop and tablet on the side
Yield: 10

Super Easy Tablet Ice-Cream

Tablet Ice Cream Recipe in a glass with tub and tablet next to it

Making this no-churn Scottish Tablet Ice-Cream is so easy! It's only four ingredients and takes about 10 minutes, plus chill time.

Prep Time 15 minutes
Chill Time 5 hours
Total Time 5 hours 15 minutes

Ingredients

  • 600ml double cream (2.5 cups heavy cream)
  • 1 x 397g tin of sweetened condensed milk (14oz can)
  • 1 tsp vanilla essence (optional)
  • 250g Scottish Tablet (around 2 cups)

Instructions

  1. If you’re making your own tablet then you can follow our traditional tablet recipe here. Make it with enough time for it to cool fully, ideally the day before.
  2. Now for the ice-cream. Put the cream and condensed milk together in a large bowl.
  3. Add in the vanilla essence (if you’re using it, it helps to give the ice cream itself a little flavour but it’s not 100% necessary). 
  4. Use an electric beater to whisk the mixture until it’s really thick, with peaks forming when you remove the beater. 
  5. Cut the tablet up into chunks. We used chunks around 1 centimeter or a little less. Around 250grams is plenty to have a bit of tablet in each bite, but use more or less if you like of course!
  6. Fold the tablet into the cream mixture, taking care not to stir too much and take air out.
  7. Pour the mixture into a loaf tin, cover with cling film, and put in the freezer for a minimum of 5 hours.
  8. Take out of the freezer and rest for 5 minutes before serving to make it easier to scoop.

Notes

No-churn ice-cream is known to melt a little faster than traditional ice-cream, but it's unlikely it'll last long anyway!

The ice-cream will keep in the freezer for months, just make sure it's covered.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 430Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 92mgSodium: 104mgCarbohydrates: 40gFiber: 0gSugar: 40gProtein: 6g

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2 comments

Yvonne August 7, 2020 - 9:31 am

I will sure have to try making this, anything with tablet as an ingredient and I’m in!

Reply
Sonja & Phil August 7, 2020 - 9:55 am

It’s so simple! Of course, we’re biased and love it with tablet too but you could easily add other things also!

Reply

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