No Churn Ice Cream

NO CHURN HOMEMADE ICE CREAM

What Does No Churn Mean?

In the past, homemade ice cream was an undertaking. Many people would include it on holidays because running the manual ice cream maker took several people! There was ice required, many many pounds, rock salt, and HANDS – STRONG HANDS AND ARMS. Churning a manual ice cream maker until the homemade ice cream was frozen was an endeavor not for the weak. 

Even when the electric ice cream maker came along

Just that, no churning needed to freeze the ice cream. 

• No Manual Churn
• No Electric Ice Cream Maker
• No Specialty Frozen Bowls
• No Specialty Kitchen Appliance

How Do You Make Ice Cream Without an Ice Cream Maker?

Basically, you whip air into whipping cream that gives it volume and then you fold it into sweetened condensed milk.

This recipe (I think Martha Stewart got it started, a pretty good place to start, IMHO) pairs sweetened condensed milk with whipped heavy cream and then it goes in the freezer for 6 hours or so.  Martha does suggest adding a little alcohol, like bourbon or rum, to keep the mixture from freezing too hard because alcohol doesn’t freeze.

You don’t really taste the alcohol in the finished product so it is really your preference. Also, I have heard of people using double the vanilla, since it is basically alcohol, to offset the ice crystal/hard freezing problem.

Does No Churn Ice Cream Taste Good?

Of course it does! It is the sweet creamy frozen treat you love, just without the churn.

I have heard some say it was even “creamier” than regular ice cream – that’s just a matter of personal preference.

Here’s Martha’s original recipe: 

No-Churn Vanilla Ice Cream

This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.

5 from 1 vote

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Ingredients

  

• 1 can sweetened condensed milk 14 ounces
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon optional
• 2 cups cold heavy cream

Instructions

 

• In a medium bowl, stir together condensed milk, vanilla, and bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
• With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Notes

This recipe was reprinted from MarthaStewart.com.

Chocolate Homemade Ice Cream

Favorite ice cream flavors are serious business – some of us are “any ice cream is good ice cream” and some are CHOCOLATE or VANILLA.

That’s good news! These no churn homemade ice cream recipes are perfect for different flavors or for add-ins like cookies, candies, fruits, or nuts. And don’t forget the syrups and toppings!

I am adding a bonus chocolate sauce recipe for you here too. Make sure when you make it you give it time to cool before using.

No Churn Chocolate Toffee Ice Cream

5 from 1 vote

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Ingredients

  

• Chocolate Syrup Ingredients:
• ½ c. water
• ½ c. white sugar
• 1/3 c. unsweetened dark cocoa powder
• 1 t. real vanilla extract
• 1/8 t. salt
• Ingredients:
• 2 c. heavy cream
• 1 14- oz. can sweetened condensed milk
• 1 t. real vanilla extract
• 1/3 c. chocolate syrup chilled, divided (recipe above)
• 2/3 c. Heath English Toffee Bits*
• Garnish: Additional Heath Toffee Bits and chocolate syrup

Instructions

 

• To prepare the chocolate syrup, combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely. Cover and store in the refrigerator in an airtight container until ready to use.
• Pour heavy whipping cream into a large mixing bowl and beat on high until light and fluffy. Use a spatula while mixing to scrape the sides of the bowl to ensure all of the heavy cream is whipped. Set aside.
• Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Lighten the condensed milk by gently folding a small amount of the whipped cream into the bowl. Do not overmix. Add the rest of the whipped cream and fold into the mixture until thoroughly combined.
• Pour half the whipped cream mixture into a 9”x5” loaf pan and spread into an even layer. Drizzle half the chocolate syrup and spread 1/3 cup of the toffee bits evenly across the top.
• Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described in Step 4 with the remaining chocolate syrup and toffee.
• Insert a butter knife into the mixture at one end of the loaf pan and pull it back and forth across the length of the pan to incorporate the chocolate and toffee throughout. Cover with some plastic wrap and gently press across the top to remove any air bubbles. Place in the freezer for a minimum of four hours, or preferably, overnight.
• Remove from freezer 10-15 minutes before serving to soften. To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if desired. Enjoy!

Notes

Tip: Prepare the chocolate syrup in advance to allow adequate time to cool and chill prior to using in this recipe.