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How to make No Churn Ice Cream, three ways!

No-Churn Ice Cream 3 Ways

Ingredients

  • Malted Vanilla Peanut Butter Cup

  • 2 cups heavy cream

  • 1 cup sweetened condensed milk

  • 2 teaspoons vanilla

  • 1/2 cup malted milk powder

  • 1 cup peanut butter cups, chopped

  • 4 ounces semi-sweet or dark chocolate, chopped

  • Chocolate Birthday Cake

  • 2 cups heavy cream

  • 1 cup sweetened condensed milk

  • 2 teaspoons vanilla

  • 1/2 cup unsweetened cocoa powder

  • 1 cup crumbled chocolate cake

  • Pinch of flaky sea salt

  • Cherry Bomb

  • 3 cups fresh cherries, pitted + roughly chopped

  • 2 tablespoons brown sugar

  • 2 tablespoons bourbon (optional)

  • 2 cups heavy cream

  • 1 cup sweetened condensed milk

  • 2 teaspoons vanilla

  • 1 cup mini chocolate chips

Instructions

  1. Malted Vanilla Peanut Butter Cup

  2. Add the heavy cream, sweetened condensed milk, vanilla and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate.

  3. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.

  4. Chocolate Birthday Cake

  5. Add the heavy cream, sweetened condensed milk, vanilla and cocoa powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Stir in the cake crumbles and salt.

  6. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.

  7. Cherry Bomb

  8. Add the cherries to a bowl with the brown sugar and bourbon. Toss well to combine. Allow the cherries to sit 30 minutes to 1 hour, or until the cherries have released their juices.

  9. Add the heavy cream, sweetened condensed milk and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Stir in the cherries and the juices left in the bowl. Fold in the chocolate chips.

  10. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.

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