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No churn
ice-cream
This simple, no-churn ice-cream is a sneaky cheat’s way to make ice-cream at home with minimal effort and maximum flavour! The recipe starts by making an easy base combining sweetened condensed milk and heavy cream. Further, you can add flavours of your choice by using various extracts, alcohol, fresh fruit, cookies, jams, coffee, cocoa powder, etc.
You will need:
400 g sweetened condensed milk /milkmaid (1 whole tin)
2 cups chilled whipping/heavy cream (more than 30% fats)
70 g cream cheese
2 tsp vanilla extract
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30 mins prep; 6 hrs resting Makes 2L approx.
Ice-cream Base:
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Whisk together cream cheese, sweetened condensed milk and vanilla until smooth.
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In a separate bowl, whip up the cream to stiff peaks. Make sure the cream is cold for best results.
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Loosen condensed milk mixture with a little of the whipped cream and then gradually fold the rest in.
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Store the ice-cream for a minimum of 6 hours to overnight in the freezer in an airtight container.
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I don’t think I need to tell you what do when it’s ready. Enjoy!
Jazz it up!
You can add in your flavourings at step #3.
🍦For blueberry cheesecake, I added some blueberry pie filling, lemon juice, and chunks of digestive biscuits.
🍦For raspberry Oreo: raspberry jam and chunks of Oreo.
🍦And for the final flavour, salted caramel sauce.
This is an adapted recipe from Martha Stewart's Youtube