No Churn Ice Cream With Condensed Milk Food

HOW TO MAKE NO-CHURN ICE CREAM

Steps:

• Place a 6-cup container into the freezer.In a large bowl, mix to combine sweetened condensed milk, vanilla paste, and crushed sandwich cookies. Set aside.In another large bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream.Fold about 1 cup of the whipped cream into the sweetened condensed milk mixture, to lighten, then fold in the remaining whipped cream. Get the container from the freezer and quickly transfer the ice cream mixture to the container. Freeze for 4-5 hours, until firm. Then scoop, serve, and enjoy!Recipe note: Nearly all no-churn ice cream recipes call for a ratio of one 14-ounce can sweetened condensed milk to 2 cups heavy cream. I have tweaked this amount in both directions and have found this amount to be just right, and then you don't have any partial cans used!

NO-CHURN ICE CREAM THREE WAYS

Steps:

• For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes.
• Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
• For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours.
• Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool.
• Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight.

NO-CHURN ICE CREAM

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.

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; 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 cocoa 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

Steps:

• In a medium bowl, stir together condensed milk, vanilla, and bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
• With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

NO-CHURN ICE CREAM

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY

Steps:

• Prepare a shallow ice bath in a large bowl.
• Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
• Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
• Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
• Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
• Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
• Enjoy!