No-Churn Ice Cream Three Ways
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Sweetened Condensed Milk2.25 cups
Heavy Cream2 tsps
Vanilla Extract1 cup
Milk2 cups
Blueberry (fresh or frozen)1 cup
Honey2 tbsps
Lemon Juice1 cup
Chia Seed2 tbsps
Butter (cut into cubes)Directions:
1
Watch how to make this recipe
2
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
3
Add the heavy cream, vanilla and salt
4
Whip until stiff peaks form
5
Stir in the chocolate chunks
6
Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight
7
For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil
8
Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes
9
Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes
10
Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly
11
Let cool, at least 15 minutes
12
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)
13
Whip until stiff peaks form
14
Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream
15
Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight
16
For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil
17
Remove from the heat and stir in the lavender
18
Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender
19
Transfer to the fridge to cool completely, at least 2 hours
20
Preheat the oven 400 degrees F
21
Line a baking sheet with parchment paper
22
Add the peaches, honey and butter and toss well to combine
23
Bake until the peaches have caramelized, 30 to 35 minutes
24
Set aside to cool
25
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)
26
Whip until stiff peaks form
27
Gently stir in the peaches
28
Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight