No-churn Ice Cream, 2 ways

I’ve never been one with a substantial sweet tooth. As a kid I often asked for dinner seconds rather than dessert. And even now, I’m a self-proclaimed choco-holic, but only if it’s 80% or darker, preferably 90%. So sometimes when I have people over for dinner, I totally forget to plan for dessert, and end up serving up some fresh fruit. Which, I suppose isn’t exactly a bad thing.
IMG_4827

Don’t get me wrong, I love a good rich French buttercream on a dense cake or super smooth panna cotta or a perfectly flaky-crisp pastry. It’s just often not worth the trouble for me to make unless it’s a special occasion. And I feel blessed that it’s always been that way for me. (don’t you worry, I have other food vices, they just happen to not be so sugar-related) But when I learned that you can make ice cream at home without the trouble of pulling out the old ice cream machine and dealing with all of the different parts and knowing the churning timing (so many recipes say “about 10 minutes before the cycle is over, add …” but how am I supposed to know when T-10 minutes is when there’s no timer?), I was intruigued. My poor sweet-food loving husband deserves that every now and then. And this no-churn, minimal-work ice cream has become my go-to special occasion treat. It has the perrrrrrfect silky smooth mouthfeel, and I know what went into it. I always use this brand because as far as sweetened condensed milk goes, I feel the least bad about it. And I use local, grassfed, non-homogenized, low-heat pasteurized heavy cream. And this stuff whips up like a fluffy cloud. I can’t explain it, it just works differently. And it has this dreamy butter-yellow color from the grassfed cows. So cool.

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This ice cream is decadent, super smooth, and versatile. The only thing I recommend is that because sweetened condensed milk is the essential ingredient, and you can’t use less of it without significantly sacrificing texture. So, you should offset the sweetness with something pleasantly bitter or bright and tangy. Today, I’m going to show you 2 ways I did just that: faux-coffee and raspberry creme. I’m not a coffee drinker, so I went with a substitute, which many coffee drinkers claim tastes very similar. But what do I know? I’ve never tasted real coffee. All I know is that Pero is really crazy awesome in this setting, and I highly recommend it.

In the second recipe, the addition of whole raspberries does compromise the texture slightly, but if you wait the proper 5 or so minutes after pulling it out of the freezer before digging in, and use a good ice cream scoop, you shouldn’t have any problems scooping it.

No-churn faux coffee ice cream
Serves 12
super smooth, decadent coffee-flavored ice cream without the hassle of the machine
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204 calories
12 g
61 g
16 g
2 g
10 g
61 g
53 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
61g
Servings
12
Amount Per Serving
Calories 204
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg
20%
Sodium 53mg
2%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
0%
Sugars 11g
Protein 2g
Vitamin A
13%
Vitamin C
1%
Calcium
8%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon pure vanilla extract
  2. 1/4 cup Pero or other instant coffee substitute
  3. 3/4 cup sweetened condensed milk
  4. sea salt
  5. 2 cups heavy cream, preferably low-heat pasteurized
Instructions
  1. In a large bowl, combine the vanilla extract and Pero until dissolved. Add the sweetened condensed milk and a pinch of salt and set aside.
  2. In another bowl, add the cream, and with an electric mixer, start on low and whip until the cream starts to thicken. Then switch to high and beat until stiff peaks form, about 2-3 minutes. Do not overbeat.
  3. Gently fold the whipped cream into the milk-Pero mixture with a rubber spatula. Transfer mixture to a loaf pan or other large enough container, preferably glass, level the top, and cover with plastic wrap pressed gently against the surface. Freeze until firm, at least 12 hours. Let ice cream stand at room temperature for 5-10 minutes before serving.
Notes
  1. Ice cream can be frozen in an airtight container for us to 2 weeks.
beta
calories
204
fat
16g
protein
2g
carbs
12g
more
Scratch Eats http://www.scratch-eats.com/

No-churn Raspberry Creme Ice Cream
Serves 12
decadent homemade ice cream with bursts of raspberries, without the hassle of the machine
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Print
212 calories
14 g
61 g
16 g
3 g
10 g
80 g
53 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
12
Amount Per Serving
Calories 212
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg
20%
Sodium 53mg
2%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 11g
Protein 3g
Vitamin A
13%
Vitamin C
10%
Calcium
9%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon pure vanilla extract
  2. 3/4 cup sweetened condensed milk
  3. sea salt
  4. 2 cups heavy cream, preferably low-heat pasteurized
  5. 1 pint raspberries, separated
Instructions
  1. In a large bowl, combine the vanilla extract, sweetened condensed milk and a pinch of salt and set aside.
  2. In another bowl, add the cream, and with an electric mixer, start on low and whip until the cream starts to thicken. Then switch to high and beat until stiff peaks form, about 2-3 minutes. Do not overbeat.
  3. Meanwhile, take about 1/3 of the raspberries and smash them with a fork. Leave the rest whole.
  4. Gently fold the whipped cream into the milk mixture with a rubber spatula. Once combined, carefully add the smashed and whole raspberries into the mixture and fold until barely swirled and distributed evenly. Transfer mixture to a loaf pan or other large enough container, preferably glass, level the top, and cover with plastic wrap pressed gently against the surface. Freeze until firm, at least 12 hours. Let ice cream stand at room temperature for 5-10 minutes before serving.
Notes
  1. Ice cream can be frozen in an airtight container for us to 2 weeks.
beta
calories
212
fat
16g
protein
3g
carbs
14g
more
Scratch Eats http://www.scratch-eats.com/
 Here are some of my favorite tools and ingredients for this recipe (these are Amazon affiliate links, and I actually own all of these products and love them):

Zeroll Ice Cream Scoop

Glasslock 8 cup rectangle food storage container

Organic Sweetened Condensed Milk

KitchenAid Hand Mixer

Pyrex Mixing Bowls

Pero

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desserts | September 23, 2015 | By

Comments

  1. Leave a Reply

    Jill
    September 23, 2015

    Bless you for this! I do have a major sweet tooth, and it revolves in great amounts around chocolate and ice cream so this post is very delightful for me! I have Postum at home and I’m going to try this recipe this week!

    • Leave a Reply

      Lillian
      September 26, 2015

      Jill, Try adding finely chopped chocolate! And then send me some;) Miss you, friend!

  2. Leave a Reply

    Karin
    September 23, 2015

    Love these! Do you think the recipes would work with a blender–like a Vitamix? Beautiful site! Miss you!!!

    • Leave a Reply

      Lillian
      September 26, 2015

      Hi Karin! I think it would be best to do the mixing either with a hand mixer or a stand mixer. Or even by hand. I think the high-speed blender would overwhip the cream too quickly. Thanks so much for stopping by!

  3. Leave a Reply

    Deanna Baker
    September 23, 2015

    So excited! Would it work to just do a half batch? We are working with small numbers in my house:)

    • Leave a Reply

      Lillian
      September 26, 2015

      Deanna, You can absolutely do a half batch! Let me know how it goes!

  4. Leave a Reply

    Celeste peterson
    September 23, 2015

    Be still my heart.

    • Leave a Reply

      Lillian
      September 26, 2015

      Celeste, you are hilarious.

  5. Leave a Reply

    Jill
    October 6, 2015

    I tried these this week, the faux coffee was phenomenal! I did pineapple instead of raspberry and it was a little bitter/acidic. My kids loved it still. I’m thinking I’ll try mango next. Great recipes!

  6. Leave a Reply

    Juventia
    October 8, 2015

    I’ve been wanting to make my own ice-cream for so long but unable to do so because I don’t have ice-cream machine. Oh now that I found that you can do ice cream without churning means no more excuse for me! I have to try your recipe out this weekend.

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