Tag: Desserts

No Churn Ice-Cream

Difficulty level: Easy

Home made ice-cream is always a delight. This easy, luxuriously creamy and delicious recipe that comes together in minutes is sure to impress! A perfect compliment to your coffee for a fabulous Affogato; an ideal pairing for an apple pie; even simple scoops in a bowl topped with roasted peanuts – yum and yum.

Now, the amazing part about this dish is that it requires only three ingredients and about 5 minutes of your time (plus six hours in the freezer).

Enjoy the basic vanilla recipe or develop a signature ice-cream flavour all of your own!

You can mix in nuts, fruit, Oreo cookie bits or chocolate chunks. Experiment and have fun!

Recipe

  • 1 can of sweetened condensed milk (14oz)
  • 2 cups of heavy cream (35%)
  • a teaspoon of vanilla extract
  1. place the container you will store your finished ice-cream in the freezer
  2. in a large bowl mix vanilla and condensed milk; set aside
  3. with a mixer whip the heavy cream to stiff-peaks, but do not overmix!
  4. fold 1 cup of whipped cream into the condensed milk mixture to loosen
  5. fold in the remaining whipped cream
  6. quickly transfer the mixture to your cold storage container and return to the freezer for about 6 hours until firm.

Tips

  • This ice-cream disappears fast, so I would advise make a double batch right of the bat! 🙂
  • The ice-cream thaws quicker than store bought ice-cream, so take it out of the freezer just a couple of minutes before serving and then promptly return to the freezer to avoid thawing it too much.
  • Place the container that you will use to store your ice-cream in a freezer ahead of time to ensure it is as cool as possible when you add the mixture.
  • If you prefer your ice-cream less sweet, reduce the amount of condensed milk by a third and add a couple of two tablespoons of a flvour (ex: expresso powder or your favourite booze)

Mistakes to avoid

  • Don’t be tempted to skip the folding step – it requires a bit of patience and care, but crucial to achieving that wonderful consistency. If you whip condensed milk with the cream, you will reduce the air content in the ice-cream and make it unpleasantly dense.