It just so happens that July is National Ice Cream Month! It must be no coincidence that July is also the biggest grossing month of ice cream sales as well.
With ice cream on the brain, I’ve been whipping up (literally) so many no-churn ice cream recipes! No-churn ice cream is a great way to mimic the texture and flavors of real ice cream without needing the equipment. It’s basically your scientific shortcut to creamy time-saving ice cream.
Here’s our formula:
2 cups cold heavy cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract (or other flavorings)
Here’s our Method:
Whip cold heavy cream with a stand mixer, hand mixer, or by hand (great workout). Whip until it begins to form soft peaks (approximately 2-3 minutes). Add in vanilla or another flavoring during last 30 seconds of whipping.
Gently (GENTLY) fold in sweetened condensed milk. You want to maintain all of that nice air you just whipped into the cream so take that gently part seriously.
Next, fold in the goods. You can pretty much fold in anything under the sun to create the flavor you would like. Here are some options: chocolate chips, cookies, ganache, syrups, jams/jellies/fruit purees, candy, sprinkles, brownies, cake pieces, nuts, seeds, dried fruits, chocolate covered espresso beans, ALMOST ANYTHING. I like to top mine off with either caramel or chocolate syrup and do some nice swirls in it. It makes the ice cream look gourmet and super completed. When really you spent about 5 minutes on it. Work smarter not harder!
Watch me make this delicious No-churn Cookie Monster ice cream on one of our local TV stations.
Jenny with the Good Eats 