I am a huge proponent of ice cream makers. Homemade ice cream is the absolute best! Here’s the trouble: what if you don’t have an ice cream maker, or maybe don’t have room in your freezer for one? Well, if you’re on Pinterest, you’ve probably seen oodles of pins boasting “no churn” style ice cream, which seems to magically appear in beautiful loaf pans.
We got sucked in, and decided to see what the hype was about. Well, it turns out that not only is no-churn ice cream delicious, it’s easy, and honestly does feel a little like magic.
I looked at several different recipes, and all of them had the same base: two cups of heavy cream and one 14 ounce can of sweetened condensed milk. That was it.
From there, you can add pretty much anything you want. Knowing the cloyingly sweet taste of sweetened condensed milk, I was highly skeptical how the finished product would taste. But we had to try it!
We decided to split our first batch into three, and use mini loaf pans for each flavor (because MINI LOAF PANS!). Our second batch was chocolate, and we did a full batch of that (because CHOCOLATE). Here’s what we did:
First, we split the condensed milk evenly into three small bowls.
Next, we whipped the cream until it made stiff peaks, using the KitchenAid Artisan mixer. While the cream was whipping, we mixed a pinch of salt into each bowl.
For our three flavors, we used Monin syrups—Desert Pear, Passion Fruit, and Salted Caramel. We used about 3 tablespoons of each flavor. (I added an extra half teaspoon of salt to the salted caramel ice cream.)
Once the cream was whipped up, we divvied it out evenly into the three condensed milk mixtures, and folded them gently together, starting with one small dollop to break up the thickness of the condensed milk mixture, adding more until they were mixed with a uniform color and consistancy.
After that, we just poured each flavor into a mini loaf pan, covered the tops with parchment paper, and put them in the freezer. We waited overnight to try them, but they should be frozen hard enough after 4-6 hours.
For the chocolate ice cream, we decided to whip our cream in the Vitamix! It was fun and quick to use the blender, which made short work of the cream.
For the condensed milk mixture, we added a teaspoon of salt, a teaspoon of vanilla, and half a cup of dark cocoa powder.
Once the cream was ready, we did the same technique as before, folding the two mixtures together, placing in a chilled loaf pan, covering with parchment, and letting it hard freeze. Easy, right?
The next day, we tried the finished product, and we were not disappointed!
The ice cream froze nicely, and had a delightfully creamy texture, and scooped perfectly into our cones.
Our four flavors looked beautiful together, and would be perfect for an ice cream party. This is one Pinterest idea that was definitely not a “Pinterest Fail!”
Try it at home, with any one of our delicious Monin syrup flavors for easy ice cream, with or without the ice cream maker.