No Churn Ice Cream

 This is your friendly reminder, if you haven't made No-Churn Ice Cream, you just need to!  It is so easy... it tastes amazing, it freezes hard, it scoops and there are endless possibilities.  

So many friends are making it here in Omaha.  I made Oreo and Fudge last week and then I made Butterfinger/Fudge.  One friend made caramel, toffee and Biscoff cookie butter.  That same friend tried a chocolate ice cream version with fudge/oreo.  Another friend made three this weekend - a new variety of Mint Chocolate.  I love seeing all of the varieties.  I was just researching with a friend on how to make... Strawberry Cheesecake!  It can be done!

I like lots of texture and goodies in my ice cream.  The key for me is a thin layer of ice cream, generous toppings, thin layer of ice cream, generous toppings... and continue to the top of a loaf pan until all of the ice cream is gone. 

I will share the basic recipe and then you can be creative.  

Basic No-Churn Ice Cream Recipe

16 container of heavy whipping cream

14 oz can condensed milk

pinch of salt

1 tsp vanilla, optional

Beat whipping cream to form a stiff peak (when you pick the beaters up, you should have a "peak").  Gently fold in the condensed milk and vanilla and add the pinch of salt.  That is it.  Layer in a loaf pan or basically any dish that can go in the freezer.  As I mentioned above, I like lots of texture/goodies in my ice cream so my ice cream layers are thin.  I layer until all of ice cream is gone.  Top with some of your goodies. The ice cream scoops out like regular ice cream.  Enjoy!

Another Yummy No-Churn Ice Cream - AH-mazing!!

 Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out!  It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer.  This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge.  This one was Sea Salt Caramel with toffee and peanuts.  I am all about the texture in ice cream.  This one was FABULOUS!!  Try it soon - be creative and make up your own.  

I used a loaf pan for the first three times.  The girls gave me this fun ice cream storage container from William's Sonoma.  I have the 1 1/2 qt with the white lid.  This recipe fit perfectly.  

The base of this ice cream is the same for most recipes.  

No-Churn Ice Cream

2 cups heavy whipping cream

1 can condensed milk

1 tsp vanilla

pinch salt

Using a mixer, mix the whipping cream at high speed until a stiff peak is formed.  Gently fold in the condensed milk, vanilla and salt.  

Layer 1/3 of ice cream mixture into a loaf pan.  Top with toppings and repeat twice.  Store in freezer overnight.  Scoop and serve!  

Toppings for this ice cream

1 jar of Trader's Joe's Salted Caramel Sauce

chopped cocktail peanuts

chopped Heath toffee pieces 

3rd flavor of No Churn Ice Cream - Coconut Almond Fudge

YAY - We are loving this No-Churn Ice Cream.  I LOVE coconut and chocolate.  I made the base and then added chopped Mounds bars, toasted slivered almonds and swirled hot fudge.  I thought it was fabulous.  However, the Mounds bars got a little hard and chewy when frozen.  Chris said he would have preferred the coconut ice cream with just toasted coconut and slivered almonds with the swirl fudge.

Give it a try.  Be creative.  I was talking to my friend Barb and she and her family made a No Churn ice cream with chocolate chunks and slivered almonds.  They also made a Cherry Crumble similar to the Blackberry Crumble one I made.  I do have a few other ones I would like to try - maybe Banana Pudding and one involving Toffee and Chocolate.

              I did grab a quick pic just before putting it in the freezer!  Yummo!

Coconut Almond Fudge No-Churn Ice Cream

16 oz whipping cream
14 oz Cream of Coconut (I found in the alcohol section of the grocery store)

Chopped Mounds Candy Bars
1/2 cup slivered almonds, toasted (reserve a few to sprinkle on top)
1/2 - 1 cup of jarred hot fudge, softened

Using a mixer, beat the whipping cream on high for 8 minutes or so or until a stiff peak is formed when the beater if lifted.  When stiff, fold in the Cream of Coconut until it is very well blended.  Use mixer if needed.

Fold in as many chopped Mounds bars as you would like.... or toasted coconut.  The ice cream is so amazing, leave out the Mounds and toasted coconut and just add 1/2 cup toasted slivered almonds.  Layer half of the mixture in a loaf pan.  Swirl several tablespoons over the ice cream, add the rest of the ice cream and swirl more fudge.  Sprinkle with reserved toasted slivered almonds. Cover with plastic wrap and freeze 8 hours or over night.

Enjoy!  Be creative!

More No-Churn Ice Cream....Peanut Butter Ice Cream with Butterfinger and Fudge Swirl

Once we made one No Churn Ice Cream, we wouldn't stop thinking about other yummy flavors.  The girls were in town for a wedding and we immediately went for Peanut Butter Ice Cream with Chopped Butterfingers and Fudge Swirl - It was AH-MAZING!  We truly couldn't stay out of it.  I don't think we hardly even scooped it - we just ate right out of the container!

Start with the same Vanilla Ice Cream base mentioned in the previous post.

16 oz heavy whipping cream
14 oz can of condensed milk
1 tsp vanilla (optional)
pinch of salt (optional)

Using a stand mixer or a hand mixer, whip whipping cream on high for 8 minutes or so or until a stiff peak is formed. Slowly fold in the condensed milk, pinch of salt and vanilla. 

Soften 1 cup cream peanut butter in microwave for about 30 seconds.  Fold into vanilla base...keep streaks or completely fold in to have peanut butter ice cream.  I layer because I like lots of texture. 

Layer four times or whatever you desire. 

Put a jar of hot fudge in the microwave and soften fudge for about 30 seconds. Put peanut butter in another bowl and soften for about 30 seconds. Put at least six fun-size Butterfingers in a ziploc, seal and pound with a mallet. Layer ice cream, swirl fudge on top, swirl peanut butter and sprinkle with chopped Butterfinger.  End with chopped Butterfinger to make it all pretty! Cover with plastic wrap and place in freezer for at least 8 hours or over night.

Enjoy being creative.  We have one more flavor that I will share soon!

No Churn Blackberry Crumble Ice Cream

Okay- this No-Churn Ice Cream is a game-changer. I have heard of this before but recently saw this
Sally’s Baking Addiction where she made No-Churn Blueberry Crumble. I remembered our summer beach trips when we would all dive into a half gallon of Bluebell Blackberry Cobbler Ice Cream. I could never copy Bluebell but I thought I would try my own variation.

The ice cream turned out amazing. I don’t think I will mess with an ice cream maker again. Basically- two ingredients for the base and then add what you want.  We made the Blackberry Crumble first....and it was oh so yummy.  Jenna took this fabulous pic for me.  We made two other varieties - Peanut Butter Butterfinger Fudge Swirl and Coconut Swirled with Fudge and Toasted Almonds.  Thinking of other varieties as I type....

Please visit Sally's Baking Addiction  - you will love it!

I truly cannot say enough about this ice cream!  Be creative and try a different flavor every week.

No-Churn Vanilla Ice Cream (prepare other ingredients before making base)

16 oz heavy whipping cream
8 oz can sweetened condensed milk
1 tsp vanilla extract

Using a stand mixer if possible, beat whipping cream on medium high for 5-10 minutes or until the cream is thicker and comes to a stiff peak when lift up beater. Once a stiff peak is reached, gently fold in 1 can of sweetened condensed milk and vanilla.

If want vanilla ice cream, fold in another tsp vanilla extract. Pour into a container. I used a loaf pan. Cover and freeze 8 hours or overnight.

If making another flavor, prepare the other ingredients before making the ice cream base.

For Blackberry (or blueberry) sauce - buy pie filling or make your own with...

1/2 tsp cornstarch
2 tsp water
1 cup fresh or frozen blackberries or blueberries (do not thaw)  I used fresh!
1 Tbsp granulated sugar

Mix the cornstarch and water together in a very small bowl. Set aside.  Combine the berries and granulated sugar over medium-low heat, stirring constantly squishing the blackberries.  Once the blackberries are squished and have released liquid, add the cornstarch/water.  Turn the heat up to medium and stir and cook for 3 minutes.  Remove from heat and allow to cool completely.  It will thicken as it cools.  You can place in fridge to cool down more quickly.


For Crumble, use a fork and mix together and set aside...

2 Tbsp butter, melted
1/4 cup all purpose flour
2 Tbsp light or dark brown sugar
1/4 tsp cinnamon

For Ice Cream, make the vanilla base and pour into a large bowl.  Gently fold in pieces of crumble.  Gently swirl in blackberry puree so to keep the swirl and not turn the ice cream purple.  We kept the seeds for texture.

Pour into loaf pan and freeze at least 8 hours or it is even best overnight.  Scoop and serve!

Decadent Fudge Pie

I found this recipe in my stash of recipes. I cut it out of one of my many Southern Living magazines at some point in the last several years. Southern Living is my "go to" so often for a new recipe.... and each recipe is so often a keeper.

There is a dessert at Houston's Restaurant that I love... and crave. We don't have a Houston's in Omaha so I visited one in years. It was the warm 5 Nut Brownie with Blue Bell Vanilla Ice cream with Kahlua. I am dieing just remembering this heavenly dessert.

This brownie is similar in taste, looks, decadence. You could certainly substitute Kahlua for the chocolate syrup and you could add 4 more nut varieties. I thought it was amazing and it was difficult for me to stop eating so I could share a little with my family!

Fudge Pie (adapted from Southern Living)

3/4 cup butter
3 ( 1 oz) squares unsweetened chocolate
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tsp vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings - vanilla ice cream and chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often til melted. Beat eggs at medium speed with electric mixture for 5 minutes. Gradually add sugar, beating til blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into lightly greased 9inch pie plate. Bake at 350 for 35 minutes or until center is firm. Cool slightly. Serve warm with vanilla ice cream topped with chocolate syrup and toasted pecans.

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