Place a 9x5x2-inch loaf pan in the freezer while you assemble the ice cream. 1/2 cup hot fudge (or chocolate) sauce, homemade or store bought.4 oz full-fat cream cheese, room temperature.But be warned: no-churn ice cream is so easy to make you may find yourself doing so over and over (and over) again… You can think of the first five ingredients of the ice cream as your “master recipe” and after that, it’s all up to you as to what gets added in… Finally (and thankfully), no-churn ice cream is the classic pantry-“friendly” treat, as the ingredients are either already in your pantry (or refrigerator), or can easily be found in the grocery store. You can fold nuts into your ice cream, as well as chocolate chunks. Now, if vanilla fudge swirl is not your thing, try swirling in 1/2 cup of your favorite jam or macerated berries or caramel sauce. After about six hours in the freezer, the ice cream is ready to be scooped and enjoyed, in bowls or cones, on the back porch. After the mixture is transferred to the pan (I like to use a loaf pan), hot fudge sauce (homemade or store bought) is swirled throughout. Heavy cream is added and whipped to stiff peaks, and then sweetened condensed milk is mixed in at the end. And they prevent the ice cream from getting icy, too.Īnd did I mention that the assembly could not be easier? Cream cheese is whirled about in your food processor. They give the ice cream its creaminess, its stability, and its wonderful mouth feel. But what if I told you that you could enjoy that homemade ice cream texture and flavor without a hand crank or an electric ice cream maker? Yes: it’s true – no-churn ice cream is pretty magical that way.Įssentially, rather than make a custard on the stove top (which is the foundation of most ice cream) no-churn ice cream calls for cream cheese, sweetened condensed milk and heavy cream, and those three ingredients wondrously do all the work of the custard – and then some. I am not sure if I have a fonder childhood food memory than that of enjoying a bowl of melty peach ice cream – that we churned ourselves – with some friends, the summer after fifth grade. Homemade ice cream, churned with a hand crank on the back porch, or even mixed up in your electric ice cream maker on the counter-top, is certainly one of life’s great pleasures.
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