Three Methods to Make No Churn Ice Cream
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
12 servings
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Calories
241 kcal
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Course
Dessert
-
Cuisine
North American
Three Methods to Make No Churn Ice Cream
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Craving delicious homemade ice cream, but don't have an ice cream maker? I got you! I'll share THREE tried-and-true, foolproof methods to create dreamy, creamy, no churn ice cream - all without a machine. Let me show you the tips and tricks you need to make the perfect scoop at home, ice cream machine-free!
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Ingredients
- 2 cups whipping cream
- 14 ounce can of condensed milk
- 1 pinch salt fine sea salt
Optional Add-Ins
- vanilla bean paste or 2 teaspoons vanilla extract
- peppermint extract 2 teaspoons peppermint extract; 1 cup mini chocolate chips; additive coloring
- mini chocolate chips
- green food coloring
- Strawberry Puree see notes, ¾ cup strawberry puree; additive coloring
- red food coloring see notes, ¾ cup strawberry puree; additive coloring
- Oreo cookies crushed, 12 count
- peanut butter ½ cup peanut butter mixed with cream for pourable; 1 cup crushed mini peanut butter cups
- mini peanut butter cups ½ cup peanut butter mixed with cream for pourable; 1 cup crushed mini peanut butter cups
- chocolate ½ cup melted chocolate, ⅓ cup cocoa powder
- cocoa powder ½ cup melted chocolate, ⅓ cup cocoa powder
Instructions
Method #1: Condensed Milk Ice Cream
- Place the whipping cream into a large bowl and whip until stiff peaks form.
- Add the condensed milk and salt to another large bowl and stir in 1 cup of the whipped cream.
- Add the remaining whipped cream to the bowl and gently fold it in.
- Pour the mixture into a freezer-proof container or ice cream jar and freeze for at least 6 hours.
Method #2: Scrape and Stir
- Start by making one of your favorite ice cream recipes.
- Pour the ice cream base into a shallow dish and place it into your freezer.
- After 30 minutes, remove the dish and stir the ice cream, breaking up any frozen bits with a fork. Return it to the freezer then continue to stir it every 30 minutes until the ice cream forms.
Method #3: The Blender
- Start by making one of your favorite ice cream recipes.
- Line a large, shallow pan with parchment paper, making sure that the paper comes past the edges of the pan.
- Pour the ice cream base into pan and freeze until solid.
- Break up the frozen ice cream into smallish pieces and place them into your blender.
- Blend until smooth and creamy, using the plunger or stopping to scrape the sides of the blender as needed.
Notes
- Note 1: The condensed milk ice cream method is by far the easiest, but can only be used with this recipe. If you try simply freezing traditional, custard-based ice cream, it will turn very hard and icy.
- Note 1:
- The condensed milk ice cream method is by far the easiest, but can only be used with this recipe. If you try simply freezing traditional, custard-based ice cream, it will turn very hard and icy.
- Note 2: The blender method makes creamier ice cream than the scrape and stir method, but it does require a decent blender.
- Note 3: For variety, try dividing the condensed milk version into 2 or 3 portions and flavoring each differently. You can let your imagination run wild and add anything you think would be tasty!
- Note 4: To make strawberry puree, simmer chopped strawberries until they are soft and most of the liquid evaporates. Then, blend them until they are smooth, or leave them a bit chunky-your choice. Add food coloring if you would like a brighter color.
- Note 5: This recipe makes about 6 cups - a bit more depending on the add-ins.
Nutrition Information
Show Details
Serving
1 = ½ cup
Calories
241kcal
(12%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
56mg
(19%)
Sodium
56mg
(2%)
Potassium
160mg
(3%)
Sugar
19g
(38%)
Vitamin A
671IU
(13%)
Vitamin C
1mg
(1%)
Calcium
120mg
(12%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 = ½ cup | |
| Calories | 241kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 56mg | 2% |
| Potassium | 160mg | 3% |
| Sugar | 19g | 38% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 120mg | 12% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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