No Churn Ice Cream 5 Ways
Ingredients
Ice Cream Base
-
2
cups
heavy whipping cream
-
1
14-ounce can
sweetened condensed milk
-
1
tablespoon
vanilla extract or vanilla bean seeds
Bourbon Cherry and Cacao Nib
-
4
cups
fresh or frozen cherries, pitted and halved
-
2
tablespoons
butter
-
1
tablespoon
brown sugar
-
2
tablespoons
bourbon
-
1
cup
cacao nibs or mini chocolate chips
Blackberry Lavender
-
⅓
cup
heavy cream
-
2
tablespoons
dried lavender
-
2
pints
fresh blackberries
Sea Salt, Honey and Dark Chocolate Chunk
-
¼
cup
honey
-
1
teaspoon
flaky sea salt
-
6
ounces
dark chocolate, chopped
Espresso Chip
-
2-3
tablespoons
instant coffee
-
2
tablespoons
Kahlua
-
6
ounces
milk or dark chocolate, chopped
-
½
cup
chocolate covered coffee beans
Malted Vanilla and Peanut Butter Cup Chip
-
½
cup
malted milk powder
-
1
cup
peanut butter cups, chopped
-
4
ounces
semi-sweet or dark chocolate, chopped
Instructions
- For Bourbon Cherry and Cacao Nib, caramelize cherries with butter and brown sugar, then add bourbon and cool.
- Whip heavy cream, sweetened condensed milk, and vanilla until stiff peaks form, then fold in cherries and cacao nibs.
- For Blackberry Lavender, steep lavender in heavy cream, then strain and cool.
- Mash blackberries and mix with whipped cream base and lavender cream, then freeze.
- For Sea Salt, Honey and Dark Chocolate Chunk, mix honey and salt into the whipped cream base, then fold in chocolate and freeze.
- For Espresso Chip, mix instant coffee and Kahlua into the whipped cream base, then fold in chocolate and coffee beans, and freeze.
- For Malted Vanilla and Peanut Butter Cup Chip, mix malted milk powder into the whipped cream base, then fold in peanut butter cups and chocolate, and freeze.
Nutrition Facts (estimated)
Servings
7 quarts
Calories
1182
Total fat
70g
Total carbohydrates
120g
Total protein
10g
Sodium
50mg
Cholesterol
100mg
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