Monday, February 22, 2016

No Churn Ice Cream

Guuuuuuys this ice cream takes five minutes to make and doesn't require a stove-top. It is a riff on the mythical two-ingredient ice cream. While you can go the two-ingredient route and fold sweetened condensed milk into whipped heavy cream, I like the addition of a pinch of salt and some vanilla for balance. Also, maybe some crushed Oreos? Or a heavy handful of sprinkles? Or freeze dried fruit? This recipe is fast and super adaptable to whatever flavor combination you are feeling that day. 

Over the past few weeks I have made this recipe twice, once with Oreo cookies (just delightful) and once tinted green with a little peppermint extract and chopped chocolate (also a hit.) 

Just whip, fold, freeze. Four hours later you have scoop-able, sweetened condensed magic.

No Churn Ice Cream

2 c heavy whipping cream, chilled
1 can sweetened condensed milk
1 teaspoon vanilla extract
pinch salt

optional add-ins:
-crushed Oreo cookies
- 1/2 teaspoon peppermint extract, 3 drops green food coloring and a handful of chopped chocolate
-freeze dried strawberries
-a swirl of your favorite jam

- - -
1. In a stand bowl fitted with a whisk attachment, whip cream and vanilla until stiff peaks form
2. In a medium bowl, stir together condensed milk, salt and any food coloring (if using)
3. Fold 1/3 of the cream into the condensed milk; fold gently so as not to deflate the cream
4. Transfer the lightened condensed milk mixture to the mixing bowl with the rest of the cream and fold until completely combined
5. Fold in any mix-ins you want (Oreos, chocolate chips...) reserving some to sprinkle on top
6. Pour ice cream base into a 9 x 5 loaf pan and sprinkle with remaining toppings if desired
7. Freeze for at least 4 hours before serving

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