Prep time 20 min
Cook time 0 min
plus freezing time
Serves 6


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  1. Lightly grease 8 x ¾ cup (190mL) silicone dome moulds (tip – you can also use dariole moulds if you don’t have dome moulds). Using an electric mixer, beat cream and ¾ cup (190mL) NESTLÉ Sweetened Condensed Milk Squeezy, beat until thick and creamy and firm peaks are formed.
  2. Divide mixture evenly into 4 separate bowls. Using a 2-5 drops of food colouring, tint each batch of cream mixture until desired colour is achieved.
  3. Spoon alternate dollops of mixture into prepared moulds until 2/3 full (note; it is important not to overfill at this stage); then using the tip if a dessert spoon, give a quick swirl to marble the coloured mixture.
  4. Tap moulds gently on bench to remove any air bubbles. Using the round of a dessert spoon, swirl the centre of each mould to make a well in the centre of each ice-cream, leaving about 0.5-1cm of mixture on the sides.
  5. Fill centre holes with NESTLÉ Sweetened Condensed Milk Squeezy, and dollop spoonful’s of alternate tinted cream mixture then to fill each mould and create a covering of the gooey centre.
  6. Freeze for 6 hours or overnight.
  7. To unmould turn onto a serving plate, carefully peel back the silicone dome mould; or if using dariole moulds, use a hot cloth, rub the mould, until the ice-cream comes loose. Serve after standing for 2-3 minutes.

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