Always wanted to make a Mr Whippy at home? Well, Jodie Nixon has cracked the recipe. And she's renamed it to Mrs Whippy – because everyone knows women. are better at, well, everything.
Ahhhh, Mr Whippy! He’s one of the most iconic British ice creams, mostly associated with the seaside or enjoyed with a flake – but neither of these are strictly necessary extras, and I know because I've eaten many, many Mr Whippys in my lifetime. It might seem entirely impossible to make your own at home, especially since Whippy machines are very expensive - but don't worry, I got you.
The texture of a Mr Whippy is probably the most important part - it's not got that gelato ‘chew’ and its not like regular ice cream, it's got this stretchiness that sounds weird but think back… you know exactly what I'm talking about. I've figured out the easiest way to replicate it at home - and before you say ‘yeah it's a no-churn ice cream, Jodie, boring’ let me tell you - this ain't your average no churn. I was skeptical, too, but turns out by adding one very easy step, you can replicate the texture of a Mr Whippy in no time, plus it tastes EXACTLY the same. Mind blown.
Shout out to Els for her patience as well. I know I doubted you and your... let's call them experimental methods, but I hope you can accept my sincerest apology because it turns out you were right and I should have trusted you from the start. Oh, and 'cause it's 2023, this one is being renamed to Mrs Whippy. It's my recipe and I’ll call it what I want to. Enjoy!
Cheat's Mrs Whippy
You Will Need:
600ml Double Cream
275g Tin of Condensed Milk
Big Pinch of Sea Salt
2 Tsp Vanilla Extract
A Piping Bag
Star Nozzle Attachment (Optional)
Additional Toppings:Flakes
Chocolate Sauce
Olive Oli & Sea Salt
Crispy Chilli Oil
Ice Cream Cones
Method:
Line a large baking tin with cling film, making sure there's some overhang.
Pour the cream into a large bowl and whisk into soft peaks. Pour in the condensed milk, vanilla extract and sea salt. Fold it to combine, then pour into your lined baking tin. Transfer to the freezer and set for at least 2 hours, or overnight.
Cut off the end of a piping bag, and use a star nozzle if you have one, it's not essential but I like it. Using the cling film to help you, remove the ice cream from the baking tin and cut into pieces. Quickly transfer to a large mixing bowl and whip up using an electric whisk, or if you have it – a stand mixer. Scoop it into your piping bag and swirl into cones. Top with your choice of toppings and get stuck in!