Homemade, no-churn ice cream – 3 basic ingredients, 1 basic recipe, countless delicious possibilities. No ice cream machine needed.
Welcome to No-Bake August! If you’re a TUB subscriber (if you’re not, subscribe now it’s so easy! Just click here), you already know that August is going to be a no-bake month. We’re not going to be cooped up in a hot kitchen on a glorious summer day.
Instead, we’re going to make no-bake, refreshing summer goodies that can be made without turning the oven on. First up is, of course, ice cream, the quintessential summer treat.
We scream for ice cream
For a long time I refused to make my own ice cream because 1) I don’t have an ice cream machine and 2) ice cream is so easy to buy at the store and there’s a million different flavours.
Until I read this article accusing some commercial ice cream manufacturers of putting anti-freeze and other toxic chemicals into their products then leaving them out of the label. True or not, that was enough to freak me out.
No-churn ice cream
I still didn’t own an ice cream machine though. Happily there’s another way to make ice cream and you wouldn’t believe how simple it is. Just mix cream, condensed milk, vanilla and your favourite ingredients, freeze and ta-dah! Your very own homemade, no-churn ice cream.
[clickToTweet tweet=”We scream for no-churn ice cream!” quote=”We scream for no-churn ice cream!”]
It’s so good too. I really see no difference vs. store-bought ice cream in terms of consistency (though I did notice homemade ice cream melted faster but it may just be me and the phenomenally warm summer we’re having). The best thing is, because you put all your favourite things in there, it’s fully customized for you so every no-churn ice cream you make is a favourite.
One basic recipe
And there’s really only one basic recipe you need to remember too: to make 1.5 quarts (or 1.4 litres) of ice cream, you need 2 cups of heavy cream, 1 cup of condensed milk and 1 teaspoon of vanilla (you can even leave out the vanilla if you like so that’s just two ingredients).
My own, my precious
From this basic recipe, you can go crazy with the flavour combinations. In addition to vanilla bean, so far I’ve made the essential chocolate with chocolate chip and the slightly more creative salted caramel with toasted almonds (both recipes I share below) but like store-bought ice cream, there are a million possibilities for your no-churn ice cream too.
And experimenting is so much fun. So go forth and make homemade ice cream. It’s delicious, it’s easy and it’s a great time. You won’t go back to store-bought ice cream again.
Did you make no-churn ice cream? What’s your favourite flavour combo so far? Tell me about it in the comments section below. I’d love to hear all about it.
Next week in our No-Bake August series – popsicles! Be sure to check back in.
In the meantime, here are more no-bake treats for you:
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