No-churn Jaffa Cake ice-cream, the ultimate summer treat! Packed with sponge cake, orange jelly, chocolate sauce & Jaffa Cakes. Perfectly zesty, creamy & indulgent for warm sunny days!
No-Churn Jaffa Cake Ice Cream
If you live in the UK, chances are you’ve spotted the new McDonald’s Jaffa Cake ice cream. Of course, I had to try it and while it was tasty, I couldn’t help but think something was missing. It had the chocolate, it had the orange sauce, but it needed that sponge layer we all know and love from real Jaffa Cakes. After all, Jaffa cake themselves say it best: “Jaffa Cakes are a cake, you biscuit!”
If you’re a Jaffa Cake lover (and let’s be real, who isn’t?) you must make your own homemade no-churn Jaffa Cake ice cream and let me tell you, it’s on a whole new level. Creamy, zesty, chocolatey, and packed with chunks of Jaffa Cakes of course! This recipe is everything you love about the classic treat, but in frozen dessert form.
Whether you’re team cake or team biscuit, this recipe is guaranteed to win you over. This recipe takes everything we love about Jaffa Cakes and transforms it into a frozen dessert that both kids and adults will love.
So if you’re obsessed with Jaffa Cakes like me, add this easy no-churn Jaffa Cake ice cream recipe to your summer baking (well, no-baking!) list right now. Trust me once you try it, you’ll never look at a store-bought ice-cream the same way again.
Why You’ll Love This Recipe
- No Fancy Equipment Needed- This recipe is a no-churn recipe which means you don’t need a fancy ice-cream mixer! You just need either a stand mixer with a whisk attachment or an electric hand mixer!
- No-bake recipe- which is perfect for hot summer days.
- Easy to make- for this recipe you simply just whip, mix, add your toppings, freeze, and enjoy.
- Packed with Jaffa Cake flavour- orange zest, chocolate sauce, vanilla sponge, and orange jelly in every bite. The perfect Orange and chocolate ice cream recipe.
- Family-approved- I made a batch, and it was gone in 3 days! Both kids and adults alike will love this recipe especially if they’re jaffa cake fans!
- Make-ahead friendly- prepare it the night before and have dessert ready to scoop whenever you fancy. You could even take it to family gatherings and BBQ’s!
Ingredients
- Double cream- for that creamy, no-churn base. Make sure that it is double cream and not single cream as that will affect the texture and it may not whip up.
- Condensed milk- The magic ingredient for scoop-able texture). Use condensed milk rather than evaporated milk as evaporated milk won’t create ice-cream. Condensed milk Adds sweetness and helps create that creamy base. I either use carnations or aldis (supermarket) own, both work very well!
- Orange Zest- I like to use orange zest as a natural flavour for the ice-cream base. However you can use orange extract if you’d prefer.
- Orange jelly cubes- I used Hartley’s orange jelly but use any brand you can find!
- Vanilla sponge cake- I made my own using this recipe, however if you want to keep it completely no bake, use shop brought sponges. You can normally find them in packs that are un-decorated!
- Chocolate sauce- This is the chocolate sauce I used, you could use melted chocolate if you’d like.
- A whole pack of Jaffa Cakes- You’ll only need around 5 for this recipe BUT the other five are for you!
- Chocolate Curls- I used chocolate curls as a topping as well but feel free to skip this or use other orange flavoured chocolate.
Tips for the Best Jaffa Cake Ice-Cream
- Make sure your double cream is cold before whipping for the best texture.
- Don’t over-mix the base as it will curdle so keep an eye on it!
- Don’t over-whip the cream– stop at soft peaks. If it’s too stiff, the ice cream can turn icy instead of creamy.
- Allow to sit at room temp for 5–10 minutes before scooping for easier serving.
- Freeze overnight for best scoopability.
- Don’t over-swirl the chocolate sauce or it will disappear into the mix.
- Use fresh orange zest for the best citrus flavour!
- Swap the sponge– if you don’t want to use vanilla sponge, try chocolate sponge, brownies, or even Madeira cake.
- Storage tip– keep covered in an airtight container. It’ll last up to 2 weeks, but trust me, it won’t stick around that long!
Variations
One of the best things about this no-churn ice cream recipe is how easy it is to customise. If you love Jaffa Cakes, you’ll love these twists:
- Jaffa Cake Cheesecake Ice Cream– swirl in cream cheese mixed with icing sugar for a cheesecake-style tang.
- Brownie Jaffa Cake Ice Cream– replace the sponge with chunks of gooey brownie for extra indulgence.
- Boozy Jaffa Cake Ice Cream– add a splash of orange liqueur (like Cointreau) for an adults-only dessert.
- Triple Chocolate Jaffa Cake Ice Cream– fold in white and milk chocolate chips alongside the Jaffa Cakes for chocoholics.
- Mini Jaffa Cake Sundaes– scoop the ice cream into bowls and top with whipped cream, chocolate drizzle, and a Jaffa Cake.
Frequently Asked Questions
Storage and freezing?
Store in an airtight container in the freezer for up to 3 months. For easy scooping, let it sit at room temperature for 5–10 minutes before serving.
How Long will this ice-cream last?
This will last in the freezer for up to 3 months. It never lasts that long in my house, usually within the week it has gone!
Do i need an electric mixer for this recipe?
I do recommend using an electric mixer for this recipe. an electric stand mixer or hand mixer will do the job! you could try doing it by hand but it might take a very very long time!
What cream should i use?
The best kind of cream to use for this recipe is double cream, do not use single cream!
Can i use Evaporated milk for this Chocolate ice-cream?
No! you need to use condensed milk for this recipe. the ice-cream won’t thicken and set Otherwise!
Can I use other cakes or biscuits?
Yes! Try swapping the sponge for brownies, or add in other chocolate biscuits for fun twists.
Recommended Ingredients and Equipment
- Ice-cream scoop
- 2.5Lb Loaf tin
- condensed milk
- stand mixer
- electric hand whisk
- Chocolate Sauce
- Orange Jelly
- Jaffa Cakes
- Scales
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Craving More No Bake Recipes For Summer?
- No Churn Nutella Cookie Dough Ice Cream
- Raspberry Ripple Rocky Road
- Lemon Cheesecake Ice Cream
- Triple Biscoff Millionaire Bars
- Cherry Bakewell Rocky Road
- Lemon Meringue Rocky Road
More No Churn Ice-Cream Recipes
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No-Churn Jaffa Cake Ice-Cream
Equipment
- Stand Mixer (I use an electric stand mixer with the whisk attachment).
- Food scale/Kitchen scale
- Utensils (Tbsp, Tsp and Spatula).
- Loaf Tin (2.5lb loaf tin, You could use a container with a lid to make it easier to freeze. I use a loaf tin to take photos for the blog).
Ingredients
- 600ml Double Cream
- 397g Condensed Milk
- Zest of One Orange (Large).
- 3 Un-decorated Vanilla Cupcakes (Shop bought or homemade).
- 200g Orange Jelly (For in the ice-cream and as decoration).
- Chocolate Sauce (As much or as little as you'd like).
- 1 Pack of Jaffa Cakes
Instructions
- Make your orange jelly a few hours before you start your ice-cream as it needs time to set. Follow the instructions on the packet of your jelly and allow to set fully.
- In a large bowl, whip the double cream, condensed milk, and orange zest and whisk until a thick mousse-like texture is formed and it holds itself. This can take up to 3 minutes on a medium speed (in a stand mixer). Keep an eye on it as you don't want to over mix it as it will curdle.
- Fold through your chopped up orange jelly and vanilla sponge.
- Pour half of your ice cream mixture into a loaf tin or freezer-safe container.
- Drizzle over some of your chocolate sauce and swirl through.
- Pour the rest of your ice cream mixture into the loaf tin or freezer-safe container.
- Swirl through some more chocolate sauce and sprinkle the top with chocolate chunks or chocolate curls and Jaffa Cakes! (You could top with some jelly as well).
- Freeze for at least 6 hours or overnight. Scoop and serve when ready, enjoy!