This ice cream reminds me a lot of Breyer’s Ice Cream – the outcome is very soft and fluffy!Here’s why this method works:
Texture: Condensed milk has had the water content removed, leaving it syrupy-thick! This consistency is creamier, so it’s similar to the consistency of a custard base made in traditional ice cream recipes, making it an ideal foundation to incorporate fruits or other flavors. Sugar: The main goal with homemade no churn ice cream recipes is to prevent everything from getting too icy. Sweetened condensed milk contains sugar, which has a lower freezing point. This helps reduce the chance of ice crystals forming, keeping things smooth and creamy! Whip it up: Ice cream makers work by incorporating air into the batter as they churn. For this condensed milk method, we whip the cream to stiff peaks to add in the air. This makes a fluffy, light, and scoopable consistency! Top tip: For best results, freeze a metal bowl for 15 minutes before using it to whip the cream. This trick helps it whip up quickly and easily.
Here’s why this method works: By periodically stirring the mixture, you break up any ice crystals that are forming before they have a chance to form—no one wants icy or grainy ice cream! Each time you stir the mixture, you incorporate some air, making it more similar to churned ice cream. This method requires more patience and attention (and muscles!), but it is a tried and true method that makes delicious ice cream. Plus, there is just something satisfying about knowing you made it all by hand! Here’s why this method works: When you initially freeze the ice cream base with the parchment paper, you’re allowing the ice cream to freeze evenly, and it makes it easy to remove it from the pan when it’s time to blend. Again, the blender method works by incorporating air into the mixture. And there you have it: three foolproof, no churn ice cream methods to make delicious homemade ice creams without the machine! Here are some of my favorites flavors:
No churn chocolate ice cream: Add melted chocolate and cocoa powder. You can play around here, using milk chocolate or dark chocolate. Or, check out my white chocolate ice cream for inspiration! No churn vanilla ice cream: Add vanilla bean paste or vanilla extract for a smooth vanilla flavor. No churn strawberry ice cream: 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. This works for other berries, too, like blueberry or raspberry! Mix-ins: Add a swirl of peanut butter or Nutella, or sprinkle in some coconut flakes or crumbles of cookies (I love using Oreos!)
If you’re using method 2 or 3, you can use any ice cream base. I happen to have a bazillion ice cream recipes!
Adventurous flavors: Try my jalapeño ice cream, black pepper and pistachio ice cream, beer ice cream, or matcha ice cream. Classic flavors: I also have more classic choices like chocolate chip cookie dough, lime coconut ice cream, mint chocolate chip, or strawberry lemonade ice cream!
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
