How to make No-Churn Ice Cream
Diet : GF, NF, Eggless, Vegetarian,
Calories: 10
Adjust Servings Here: 12 servings
Description
When you crave ice cream but don’t have an ice cream maker, this super-easy technique works every time. For easy, homemade, creamy, no-churn ice cream that’s safe to eat, this recipe is hard to beat. I’ve also included some tasty tips and lots of flavors.
Ingredients
- 2 cup (470 ml) Whipping cream (38% or more)
- 1 cup (240 ml) Sweetened condensed milk
- 2 tsp Vanilla extract
Flavors
- 2 cup (296 g) Blueberry puree (Fruit puree, sauces)
- 2 cup (500 g) Raspberry puree
- 2 cup (300 g) Blackberry puree
- 2 cup (300 g) Mixed Berries
- 2 cup (450 g) Lemon curd
- 2 cup (350 g) Melted chocolate
Instructions
Ice Cream Base
- In the bowl of a stand mixer, using the whisk attachment, whip the whipped cream until almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. This is your basic no-churn vanilla ice cream.
Flavors
- Vanilla - Pour into an ice cream storage container Vanilla Ice Cream - Pour the base into an ice cream storage container Blueberry Ice cream - Add blueberry puree to the base. Stir well to combineRaspberry ice cream - Add raspberry puree to the base. Stir well to combineMixed Berry ice cream - Add crushed, mixed berries into the base. Stir well to combineBlackberry ice cream - Add crushed blackberries to the base. Stir well to combineLemon ice cream - Add lemon curd to the base. Stir well to combine.Chocolate ice cream - Add melted chocolate and cocoa paste into the base. Stir well to combine.
Freeze
- Freeze for at least 4 hours or overnight.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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