Super Easy Tablet Ice-Cream

Ingredients

• 600 mldouble cream
• 1 tin (397 g)sweetened condensed milk
• 1 tsp (optional)vanilla essence
• 250 gScottish tablet

Instructions

1. 1

   Prepare the tablet

   If making your own tablet, follow a traditional tablet recipe and allow it to cool completely before starting, ideally the day before.

2. 2

   Combine the base

   Put the double cream and condensed milk in a large bowl.

3. 3

   Add the vanilla

   Add the vanilla essence if using. It adds a little flavour to the ice cream, but is not essential.

4. 4

   Whisk until thick

   Use an electric beater to whisk the mixture until very thick and peaks form when you lift out the beaters.

5. 5

   Chop the tablet

   Cut the tablet into chunks around 1 cm or slightly smaller. About 250 g gives you pieces throughout; adjust the amount to taste.

6. 6

   Fold in tablet

   Gently fold the tablet chunks into the cream mixture, taking care not to mix so much that you knock out the air.

7. 7

   Freeze until firm

   Pour the mixture into a loaf tin and cover with cling film. Freeze for at least 5 hours.

8. 8

   Rest before serving

   Take the ice cream out of the freezer and leave it to stand for 5 minutes before scooping.

What is Scottish tablet ice cream?

Scottish tablet is a crumbly, intensely sweet confectionery, traditionally made with sugar, butter and milk. Here it is folded into a no-churn ice cream base, adding little pockets of tablet to each scoop.

The recipe keeps the method simple: whipped double cream provides the airy texture, while condensed milk sweetens the base and helps it set without an ice-cream maker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 6g protein, 40g carbs, 28g fat.

The condensed milk supplies most of the carbohydrate, while the double cream contributes much of the fat; the cream and milk also provide some protein. Serve a scoop with fresh fruit if you want to balance the richness with something lighter.

Getting the base right

Cream and condensed milk: combine them in a large bowl so there is room to whisk the mixture and fold in the tablet later.

Whipping: beat until the mixture is very thick and holds peaks. This gives the no-churn base some structure before it goes into the freezer.

Choosing and chopping the tablet

Fully cooled tablet: if you make it yourself, let it cool completely before adding it to the cream. Making it the day before leaves plenty of time.

Small chunks: pieces around 1 cm or a little smaller are easy to scoop and distribute well through the ice cream. The recipe uses 250 g, but you can adjust the amount to suit your taste.

Fold gently for an airy texture

Use a folding motion to incorporate the tablet rather than stirring vigorously. Keeping as much air as possible in the whipped base helps the finished ice cream stay light enough to scoop.

Allow enough time to freeze

Freezing: transfer the mixture to a loaf tin, cover it with cling film and leave it in the freezer for a minimum of 5 hours. The surface should be firm enough to scoop.

Serving: let the tin stand for 5 minutes at room temperature before serving. This short rest softens the edges and makes scooping easier.

What to serve with it

Serve a scoop on its own or alongside a warm fruit crumble or pie. The contrast between the cold, creamy ice cream and warm fruit makes a simple dessert feel more complete.

Recipe notes & tips

• Chill the bowl before whisking if you want to help the cream stay cool as it thickens.
• Use tablet that has cooled fully so it can be chopped cleanly and folded into the mixture.
• Keep the tablet pieces around 1 cm or smaller for easier scooping.
• Fold the chunks in gently to preserve the air whipped into the base.
• Cover the loaf tin before freezing to protect the surface.

Variations

• More tablet: fold in extra chunks for a stronger tablet flavour and more frequent pieces.
• Less tablet: use a smaller amount for a creamier base with occasional crunchy pieces.
• Vanilla boost: include the optional vanilla essence for a more rounded flavour in the ice cream base.
• Tablet topping: reserve a few small pieces to scatter over each scoop just before serving.

Common mistakes to avoid

• Adding warm tablet: it can soften the whipped base, so wait until the tablet is completely cool.
• Under-whipping the cream mixture: it may lack structure, so continue until it is very thick and forms peaks.
• Stirring instead of folding: vigorous mixing knocks out air; fold gently until the chunks are distributed.
• Using very large chunks: they can be awkward to scoop, so cut the tablet into pieces around 1 cm or smaller.
• Freezing for too little time: the mixture may not be firm enough to scoop, so allow at least 5 hours.

How to store

Keep the ice cream covered in its loaf tin or transfer it to an airtight freezer-safe container. It is best eaten within about 2 weeks for good texture; let it stand for 5 minutes before scooping.

Frequently asked questions