Cool down on a hot summer day with a scoop or two of an incredible ice cream that you’ve made yourself – without a churn!
When I was a child, I always looked forward to evenings that occurred on hot summer days because I knew they would trigger my mother to crave some cool ice cream.
There was something special about those cones we created in mom’s kitchen that this gal will never forget. However, there were many decades that I struggled to find an ice cream that could match the flavor of the cool and creamy concoctions we whipped up in her kitchen.
It wasn’t until I started to fool with ice cream makers that I was able to replicate the incredible taste.
However, it was also a lot of work and quite a bit of time to boot so, I wandered from making my own and settled on servings of the minimal ingredient, store-bought frozen treats.
Finding myself back at square one, I decided to research the point. “There has to be a way to make a minimal ingredient, fabulously flavorful ice cream at home that doesn’t require special equipment and lots of rock salt and time.”
After some searching and experimenting, I hit upon two different ways that enable you to make a no-churn ice cream that is not only no-churn but also knock-your-socks-off amazing in just about any flavor you like!
I highly recommend that you take the time this summer to make some ice cream of your own and share it with everyone you love so that they too can taste the love!
Here now are two very easy, no-special-equipment needed recipes for fabulously flavored ice creams and my own favorite way to make a superb chocolate syrup to serve alongside
No-Churn Vanilla Ice Cream Ingredients:
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract, almond extract, mint extract, or other flavor (optional)
- 2 cups heavy cream, cold
No-Churn Chocolate Ice Cream Ingredients:
- 2 cups heavy whipping cream, cold
- 1/4 cup sweetened condensed milk, cold
- 3/4 cup chocolate syrup, cold*
- Pinch of sea salt
- *= homemade preferred over store-bought
*Homemade Chocolate Syrup Ingredients
- 1 cup cocoa powder
- 1-1/2 cups sugar
- 1 dash salt
- 1 1/2 cups water
- 1 teaspoon pure vanilla extract
Vanilla Ice Cream:
- 1 Pour the sweetened condensed milk into a large bowl. Add the vanilla extract, or another flavoring extract, into the condensed milk, if using.
- 2 Into a mixing bowl or the bowl of a stand mixer, pour the heavy cream. Whip cream until it holds stiff, billowy peaks, about 3 minutes. Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
- 3 Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk.
- 4 At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
- 5 Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, and then press a piece of wax paper against the surface to prevent ice crystals from forming. The ice cream will become more firm the longer you let it freeze.
- 6 In about 3-4 hours you can have a "soft serve" type ice cream. In 4 to 5 hours it will be able to be scooped. For best texture and flavor, eat within two weeks.
Chocolate Ice Cream:
- 1 In large mixing bowl of stand or hand mixer, combine all the ingredients under the lowest setting. Once completely combined, raise mixer to highest speed and whip just until stiff peaks form.
- 2 Be careful not to over mix or "break" the whip cream mixture.
- 3 Pour into a freezer safe container. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
- 1 In a heavy-bottomed 1 quart saucepan, combine all ingredients. Stir together, then bring to a boil.
- 2 Simmer for 2-5 minutes, stirring rapidly, until sauce begins to thicken. Cool, then place in a sterile container in the refrigerator.