No Churn Grape Ice Cream
User Reviews
5
No Churn Grape Ice Cream
Description
This ice cream recipe mixes sweetened condensed milk with grape flavoring before gently folding in stiffly whipped heavy cream, creating a smooth, airy base. Finely chopped grapes added reduce excess moisture by patting dry, contributing fresh fruit texture throughout the creamy mixture. Optional grape jelly is whipped slightly and piped in layers, then swirled through the ice cream mixture to produce a marbled look and concentrated spots of grape flavor.
Freezing the assembled ice cream in a parchment-lined loaf pan for several hours solidifies the dessert to scoopable consistency. The overall texture is creamy with subtle fruit notes from both fresh grapes and grape flavoring. The no-churn approach simplifies preparation while still providing a dessert with subtle complexity.
No Churn Grape Ice Cream can be stored airtight in the freezer for up to two weeks, maintaining texture and flavor. Variations may include other flavor extracts but will alter the characteristic grape taste. Pre-chilling the bowls and pan enhances cream whipping and freezing effectiveness.
Ingredients
- 1 cup grapes purple, finely chopped
- 14 ounces sweetened condensed milk
- 2 teaspoons grape flavoring
- 2 cups heavy whipping cream
- ¼ cup grape jelly optional
Instructions
- Line a 9x5 loaf pan with parchment paper. Place in the freezer along with two large mixing bowls for steps 3 & 4.
- Wash grapes and pat dry. Chop into small pieces and place on a double layer of paper towel. Press gently to remove any liquid.
- Combine sweetened condensed milk and grape flavoring in a large chilled bowl.
- In the other chilled bowl, whip heavy cream on medium-high until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk. Fold in grapes.
- Place grape jelly in a bowl and whisk until slightly smooth. Place in a zip-top bag and snip off a small corner.
- Spread half of the ice cream mixture into the prepared pan. Squeeze half of the jelly over the ice cream mixture. Top with the remaining ice cream mixture and drizzle with the remaining jelly. Swirl with a knife.
- Cover with plastic wrap and freeze for at least 4 hours or overnight.
Notes
- Chill bowls and loaf pan in the freezer before starting for best whipping and freezing results.
- Finely chop grapes and gently press on paper towels to remove excess moisture before folding in.
- Store finished ice cream in an airtight container for up to two weeks to maintain quality.
- Grape flavoring is a key component; substituting other extracts will change the recipe's characteristic taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407 | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 89mg | 4% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 184mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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