No Churn Ice Cream 5 Ways
Try this No Churn Ice Cream 5 Ways recipe
Try this No Churn Ice Cream 5 Ways recipe
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup honey
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 1/3 cup heavy cream
- 2 cups heavy whipping cream
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract or 1 vanilla bean seeds removed
- 4 cups fresh or frozen cherries pitted + halved
- 1 cup cacao nibs (or mini chocolate chips)
- 2 tablespoons dried lavender
- 2 pints fresh blackberries
- 1 teaspoon flaky sea salt
- 6 ounces dark chocolate chopped
- 2-3 tablespoons instant coffee (i used 3)
- 2 tablespoon kahlua
- 6 ounces milk or dark chocolate chopped
- 1/2 cup chocolate covered coffee beans
- 1/2 cup malted milk powder
- 1 cup peanut butter cups chopped
- 4 ounces semi-sweet or dark chocolate chopped
- Carbohydrate 331.843260458633 g
- Cholesterol 493.477753622739 mg
- Fat 244.744289160072 g
- Fiber 50.0038249981038 g
- Protein 37.5980551362818 g
- Saturated Fat 148.063404672828 g
- Serving Size 1 1 Serving (1470g)
- Sodium 439.316786770482 mg
- Sugar 281.83943546053 g
- Trans Fat 17.9580131034715 g
- Calories 3720 calories
Step-by-step
- Bourbon Cherry and Cacao Nib: Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
- Blackberry Lavender: Add the 1/4 cup cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer. In a bowl, mash the blackberries. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
- Sea Salt, Honey and Dark Chocolate Chunk: Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
- Expresso Chip: Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
- Malted Vanilla and Peanut Butter Cup Chip: Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Five Fantastic No-Churn Ice Cream Creations for Your Summer
Summer is here, and what better way to beat the heat than with a refreshing scoop of homemade ice cream? Forget the complicated ice cream makers and lengthy churning processes. I've discovered the secret to creamy, delicious ice cream that requires no special equipment – the magic of the no-churn method! And today, I'm sharing five of my favorite flavor combinations to make your summer even sweeter.
I’ve always loved the simplicity of no-churn ice cream. As a busy working mom, finding time to whip up delicious desserts isn't always easy. But this method is a lifesaver. It's quick, easy, and the results are absolutely phenomenal. No more standing over an ice cream maker for hours; instead, I spend a few minutes whipping up the base, add my chosen ingredients, and then it’s straight to the freezer! The best part? The texture is incredibly smooth and creamy, almost like the real deal, but without the hassle.
Bourbon Cherry and Cacao Nib Ice Cream: This sophisticated flavor combination is perfect for a summer evening. The sweet cherries, balanced with the subtle warmth of bourbon and the satisfying crunch of cacao nibs, create a truly decadent experience. It’s rich, sophisticated and unbelievably easy to create.
Blackberry Lavender Ice Cream: For a more delicate and floral flavor profile, try the Blackberry Lavender ice cream. The fragrant lavender complements the sweetness of the blackberries beautifully. This one is surprisingly refreshing, and the beautiful color is a bonus!
Sea Salt, Honey, and Dark Chocolate Chunk Ice Cream: This classic combination is a crowd-pleaser, the dark chocolate’s richness offsets the salt and honey’s sweetness. The salty-sweet combination is perfectly balanced; it’s a sophisticated ice cream that feels indulgent but not overwhelmingly rich.
Espresso Chip Ice Cream: If you’re a coffee lover, you'll adore this Espresso Chip ice cream. The bold coffee flavor paired with the creamy base and crunchy chocolate chips is an irresistible treat, perfect for an afternoon pick-me-up. The coffee adds a layer of depth that is unexpected and delightful.
Malted Vanilla and Peanut Butter Cup Chip Ice Cream: This is my personal favorite – a nostalgic combination that takes me back to childhood. The malted vanilla base brings a sweet, caramel-like depth, while the peanut butter cups add a delightful salty and creamy crunch. This one is perfect for sharing (or not!).
Making these no-churn ice creams is so satisfying. The whole process, from mixing the ingredients to scooping the final product, feels wonderfully therapeutic. It's a simple pleasure that elevates a hot summer day into something truly special. And the best part? It only takes a few minutes of hands-on time – which is crucial for a busy woman like me. So whether you’re a seasoned baker or a complete beginner, I highly encourage you to try these recipes. You won't regret it! Enjoy the simple sweetness of summer with a truly delightful treat!
These ice creams are not only incredibly tasty but also incredibly versatile. Feel free to experiment with different fruits, chocolates, nuts, and extracts to create your unique flavor combinations. The possibilities are endless!
