Summer is upon us and what is a better summer treat than some Ice Cream!? No Churn Ice Cream is a perfect way to beat the summer heat!
When I first came across No Churn Ice Cream, I was like “wait, this is a thing!?”. I didn’t realize you didn’t have to have a fancy ice cream machine to make ice cream at home!! I recently got my Kitchen aid standing mixer which has the whisk attachment that made the main part of this recipe easy to accomplish.
This is one of the easiest things I have tried and it came out perfectly even on my first try!! So if I can make this tasty ice cream so easily at home, you definitely can.
TIPS FOR THE BEST NO CHURN ICE CREAM:
- So, the first and main part about making this is the heavy whipping cream and making sure it is whipped enough. If the whipping cream is runny, the ice cream won’t freeze properly. I have found my sweet spot to be 6 minutes on 4 on the kitchen aid stand mixer. Photos are below so you can see about what it should look like!
- HAVE FUN with the flavor!! Mix it up! Make it cuuhhh-raaaazy!! I mean I haven’t gone super crazy yet. This flavor here was Blackberry almond & ricotta mixed up together!
- IF you are using any kind of berries and you want that pretty swirl like I have below, I recommend crushing them up a bit or even making a berry compote with them (just be sure to let it cool completely before adding it to the ice cream mix)
- also for the swirl, wait until you have poured your ice cream into the pan and then pour the berry mix over it and swirl in your berries with a spatula.
- For it to freeze completely I recommend letting it set in the freezer a full 24 hours. I know waiting isn’t the most fun part, BUT I promise you its worth it! I have seen that 6 hours is the least recommended. The first time I did go by this time, BUT it was still kind of runny. For me, 24 hours was the best time.
I am still playing with different recipes and flavors. I also want to try to make it a little “healthier”, so keep an eye out for that recipe! It’s going to take a few trials to get it right tho. I did use “fat free” sweetened condensed milk the last time, and it tasted the same.
So there that is friends! Try the recipe below, change up the flavors a bit, and create something fun! Today I’ll be having some fun making a friend’s recipe for some healthy Haystack Cookies! I love making my own recipes but sometimes its even more fun to make someone else’s recipes. It takes the guesswork out of it! lol
Hope you all enjoy! Until next time!
Blackberry Almond No-Churn Ice Cream
Equipment
- kitchen aid stand mixer
- 8×5 loaf pan
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk I used fat free in this one, and it still tasted great!
- 1-2 tsp almond extract this you want to start with 1 tsp, and adjust to your taste. I personally liked it with 2 tsp, but for some people that can be too much.
- 1/2 cup chopped almonds or chop whole almonds in a food processor
- 1 cup ricotta OPTIONAL
Blackberry compote
- 12 oz blackberries crushed up
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Make your blackberry compote first so it can be cooling. Take the blackberries, water, sugar and vanilla extract and add them to a sauce pan and bring to a boil. Be sure to kind of crush the berries up to let out the juices. Let them simmer about 5 minutes, then remove from heat and let it cool.
- then whip your heavy whipping cream. The best way to do this is in a stand mixer with the whisk attachment. I found in my stand that on 4 for 6 minutes was perfect. You can always do this by hand, BUT its going to take a good while to get it whipped lol I have done it by hand and it took forever 😂 But it can be done!
- After you have your cream whipped, add in your sweetened condensed milk, almond extract, almonds and ricotta (if you're using it). Fold in with a spatula.
- line a loaf pan with baking paper and pour your ice cream mix into the pan
- take your (cooled) blackberry compote and pour a little bit at a time over the ice cream mixture and with a spatula, gently swirl it in.
- Put in the freezer to set for AT LEAST 6 hours, but I recommend 24 hours.
Notes
- if your whipping cream is too runny, it may not freeze properly
- feel free to substitute the almond extract with vanilla extract. Â I personally love the flavor the almond extract gives but vanilla is also a great flavor!
- If you like more “tart” flavors and not too sweet, you can just crush up the blackberries and swirl them in that way instead of using the compote.Â
- 6 hours may be enough, but for me, mine was still a little too runny. Â I found that waiting overnight at least, the ice cream was perfect.
