No churn ice cream is a simple homemade ice cream solution for those that don't have an ice cream maker. I've made variations of this recipe probably a dozen times, even after getting an actual ice cream maker, because its that simple and delicious. If you don't like sweetened condensed milk, the plain vanilla version won't be for you, but most of the variations you make with this recipe will cover the taste enough that you won't notice it. Keep reading for more information or Let's Get Cooking!
Tools You'll Need:
Large Mixing Bowl
Measuring Spoons/Cups
Whisk or Electric Mixer
Small Bowl
Fork or Small Whisk
Rubber Spatula
Freezer Safe Container(s)
Ingredients:
Heavy Whipping Cream-Make sure to use fresh cream, because any off flavors WILL show up in the taste of the final ice cream. Also, make sure to whip it fully to stiff peaks, but no further. If you start turning it into butter it won't be able to incorporate the condensed milk very well and the consistency will be terrible.
Sweetened Condensed Milk-Sweetened condensed milk is necessary for this recipe and I haven't found a good replacement for it in this recipe. For that reason, as mentioned above, if you don't like the taste of condensed milk, you should opt for a non-vanilla version of this recipe.
Vanilla Extract-I recommend good quality vanilla extract for this recipe, but I'd save the very expensive stuff for something better. The sweetened condensed milk has a very strong flavor and I definitely wouldn't waste expensive vanilla paste to try and compete with it, unless you want to of course.
Recommended Variations:
Chocolate-Mix cocoa powder and salt into the condensed milk before folding it into the whipped cream.
Strawberry-Mix strawberry puree or strawberry jam into the condensed milk before folding it into the whipped cream.
Peanut Butter and Jelly-Mix peanut butter into the condensed milk before folding it into the whipped cream. Once you put the peanut butter ice cream base into the freezer containers, drop spoonfuls of jelly into each one and swirl them before freezing.
Notes:
The Sky's The Limit-The basic version of this recipe, vanilla, is really a base for more advanced flavors. I recommend a few of my favorite variations above, but really the sky is the limit. If you are changing the flavor of the base recipe I always recommend mixing in whatever the new ingredient is in the condensed milk first. Not only does this make it easier to get whatever the ingredient it is evenly dispersed, but it also prevents knocking extra air out of the whipped cream and ending up with a hard ice cream.
Let's Get Cooking!
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