BLACKBERRY CRUNCH NO-CHURN ICE CREAM
Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
Provided by Kardea Brown
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
EASY CRANBERRY ICE CREAM (NO CHURN)
This no churn cranberry ice cream recipe is the perfect lighter festive dessert, contrasting tart fruit with sweet syrup and vanilla ice. Pretty as a picture with jewelled fruit on top, it is quick and easy to make.
Provided by Helen Best-Shaw
Time 6h30m
Number Of Ingredients 5
Steps:
- Crack and separate the egg. Put the white into a clean bowl and whisk using an electric whisk until it holds peaks. Whisk in a teaspoon of the sugar to stabilise it.
- Whip the cream to firm peaks. Do this after whisking the egg whites, so that there is no need to wash the whisk between the two tasks. You must whisk to firm peaks or the cream will collapse when you add the rest of the ingredients.
- Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
- Add the whisked egg whites to the cream. Use a spatula to fold in very gently, preserving the air in the egg.
- Transfer the mixture to an air-tight tub and add most of the cranberry sauce, reserving some to decorate. Gently fold to create a ripple effect through the ice cream.
- Top the ice cream with the reserved cranberry sauce. Seal the tub and freeze for at least six hours before serving.
Nutrition Facts : Calories 168 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 62 mg, Sodium 20 mg, Sugar 12 g, ServingSize 1 serving
NO-CHURN STRAWBERRY ICE CREAM
No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 16 servings (8 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN ICE CREAM
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Nutrition Facts : Calories 456 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.13 milligram of sodium
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