Add all ingredients to a large mixing bowl. Using an electric whisk, whisk until you reach soft peaks. The mixture should be light and airy. Do not over mix otherwise the cream might split.
Pour the ingredients into a Tupperware and cover with cling film or alternative. Make sure the cling film touches the cream mixture. Put the lid on and place in the freezer. Freeze for at least 6-8 hours.
Leave the ice cream out for 10 minutes before serving.