I didn’t even know that it was possible to make homemade ice cream without churning–at least not easy, fluffy ice cream. Quite a confession for someone living in America’s Dairyland! But with the record heat we have been experiencing, I was looking for fun and tasty alternatives to baking and fired up my browser instead of my oven!
After a brief search, I came across a bloggers ice cream challenge. It comes out of kavey eats which hosts a monthly frozen treat link party. This months challenge was condensed milk (no churn) ice cream… just what I was looking for! The lightness comes from whipping the cream first–basically making whipped cream–then folding in the condensed milk and flavorings. I found a basic recipe at Martha Stewart and the flavor idea came from my Mint Buttercream Brownie Icing.
The end result was actually richer, smoother and creamier than the peach ice cream I churned (which was not good enough to make the cut for this blog). Now if I could only get rid of the calories!
No Churn Mint Chip Ice Cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups cold heavy cream
- 2 drops green food coloring (optional)
- 1/2 c mini chocolate chips (optional)
When the kids arrived home from their various activities, there was serious excitement over this ice cream. A fun ice cream treat and a cool kitchen–life is good!