Written by Helen Best-Shaw
We LOVE ice cream and usually have several tubs in the freezer, which are nearly always homemade using the no churn method. Homemade ice cream is our preferred option as it is richer, intenser and cheaper than from the shop and when it comes to flavours you are only limited by your imagination!
I’ve scaled these recipes so each batch will approximately fill three 550ml Addis Clip and Close Containers, which you can use again and again all year round to store your ice cream.
No Churn Ice Cream
No churn ice cream is a simple mixture of condensed milk and whipped cream which freezes into a silky smooth easily scoopable consistence with no need for churning. Mix and bung it in the freezer overnight and hey presto perfect ice cream!
The reason it works is that condensed milk has a high sugar content which means that it won’t freeze solid in a domestic freezer. Left over condensed milk can be frozen; but remember to store in a watertight pot as it can easily seep and coat the entire contents of your freezer with a sticky layer.
No churn ice cream is best eaten within 2 weeks as the texture can start to change. Keep in the freezer in a sealed pot.
(If you are feeling crafty and have a Cricut machine you can make some snazzy vinyls for your ice cream pots)
No Churn Ice Cream - Basic Chocolate Version
Makes about three x 550ml pots depending on the variations
Ingredients
1 x 397g can condensed milk
200g chocolate (your choice)
600ml double cream
No Churn Chocolate Ice Cream Variations
Rocky Road Ice Cream
Fold through a generous amount of chopped shortbread and mini marshmallows into the chocolate ice cream mixture before freezing.
I also like to freeze some into smaller tubs for a grab and go pot – perfect for movie night!
PB & Caramel Ice Cream
Swirl caramel sauce and little dollops of peanut butter through before freezing. A slightly salty peanut butter works best. Seal the pot and freeze.
Vanilla No Churn Ice Cream
Makes about two and a half x 550ml pots depending on the variations
Ingredients
600ml double cream
½ tsp vanilla extract
1 x 397g can condensed milk
Instructions
Variations
My favourite twists on a basic vanilla no churn ice cream are strawberry shortcake and lemon meringue pie.
Strawberry Shortcake
Fold in some finely chopped strawberries and shortbread, then swirl through some strawberry syrup. Scatter a few extra strawberries and shortbread over the top to decorate. Freeze.
Lemon Meringue Pie
Lightly crush some meringue shells and fold into the ice cream along with a generous dollop of lemon curd. Freeze.
Ice Cream Sauces
For a little extra indulgence; and to impress your friends, make a delicious hot sundae sauce for your ice creams. Both my hot fudge sauce or my two ingredient chocolate sauce pair perfectly with chocolate or vanilla ice cream.
Helen Best-Shaw writes quick and easy recipes you will make again at Fuss Free Flavours, you can also find her on Instagram.