Love homemade ice cream but don’t have an ice cream maker? We’ll cover you. This Easy recipes for no-stir ice cream All you need to do is stir a little and spend some time in the freezer before enjoying your favorite homemade ice cream.
Okay, dear readers, let’s start with The One’s and my annual summer odyssey of laid-back indulgence. Below I offer, quite modestly, seven recipes for no-stir ice cream, seven compelling alternatives to that sad, icy pint you’ve been digging in your freezer.
Making no-churn ice cream is all about saying the hell no. No, lugging a 25-pound compressor up from the basement. No questionable sweating as you crank your grandpa’s wooden ice cream maker. No to trips to the ER for mutilated fingers.
But there’s a whole lot of yes when it comes to dipping a spoonful into mounds of homemade frozen glory. Every taste is a sweet indictment of summer heat, every spoonful a delicious affirmation of human laziness.
Brain freezes, come in and stay a while.
No-churn vanilla ice cream
Not everyone has an ice cream maker lying around, so I’ve adapted this recipe so it can be made anywhere, anytime! Start with vanilla bean and work your way through other flavors.
Recipe
No-Churn Chocolate Oreo Ice Cream with Marshmallow
Creamy chocolate ice cream, crushed Oreo cookies, and sweet marshmallow cream come together in this spectacular frozen dessert.
Recipe
That’s like a big chocolate hug! It is so good. The ice cream has a dreamy, mousse-like texture and then there’s the wonderful contrast with the Oreo chips and marshmallow flakes. What’s not to love?!
And since it only takes 30 minutes from the start to the kitchen cleaning, I will do it again and again.
karen
Strawberry Cheesecake Ice Cream
This Strawberry Cheesecake Ice Cream is super easy. All you have to do is whisk together the cream cheese, sweetened condensed milk, and heavy cream until smooth, then freeze. Strawberry puree and crushed graham crackers are tossed through later. No ice maker required.
Recipe
I made this Victoria Day dinner recipe here in beautiful Richmond Hill, Ontario and my whole family loved it! As Dan says, I think it would have benefited from seasonal strawberries, but we still enjoyed it.
I think the actual cheesecake base without the strawberries is wonderful and perfect for trying out all sorts of options. I would like to try it with cherry jam, amaretto liqueur and amaretti cookie crumbs. Yummy!!
angela g.
No-churn coffee ice cream
Homemade coffee ice cream is given the finishing touch with a rich chocolate ganache swirl in this no-churn ice cream recipe made without eggs.
Recipe
Peaches and Cream Ice Cream
This peach and cream ice cream relies on yogurt and heavy cream for its creamy, not-too-sweet base. Roasted hazelnuts give the peaches the necessary bite.
Recipe
Yummy. I made it as directed with local peaches and Grand Marnier. I used the freezing method. I will do this on repeat!
jen
brownie ice cream
Here, a fudgy brownie with lots of chocolate and toasted pecans, baked a little thinner than usual, is paired with a good, store-bought ice cream—either vanilla or white chocolate work well.
Recipe
Frequently asked questions about no-churn ice cream
Store your ice cream in a freezer-safe, airtight container. This prevents the formation of ice crystals. A container with a lid works well, but you can also buy containers for storing ice on-line.
When storing your ice cream, be sure to leave some space at the top of the container as ice cream expands as it freezes.
Your homemade ice cream tastes best if you eat it within two weeks of making it. It will likely have a longer shelf life, but the texture and flavor will begin to change as ice crystals form.
Allow the ice cream to freeze to a firm consistency for at least 3 hours. If you leave it longer and it’s very hard, let it sit at room temperature for about 10 minutes to soften a bit before scooping it out.
Looking for a homemade ice cream recipe that you can make in your ice cream maker instead? Whether you’re craving creamy vanilla ice cream or a delicious dark chocolate confection, you’ll find the perfect recipe right here.
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In a medium bowl, stir together sweetened condensed milk, vanilla extract, peanut butter and half until mixture is smooth.
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Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the heavy cream until stiff peaks form, 2 to 4 minutes.
☞ TESTER TIP: To speed up the whipping of the cream, chill your bowl and whisk attachment.
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Fold the sweetened condensed milk mixture into the whipped cream. This is your ice base. You want this to be as smooth and lump-free as possible.
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Unwrap the mini peanut butter cups. Place them in a large plastic bag and seal. Gently roll a rolling pin over the peanut butter cups to crush them into chunks. Be careful with this as these are softer candies. Alternatively, you can mash them by hand, roughly breaking them into four pieces per cup.
☞ TESTER TIP: Simply crush larger pieces of peanut butter cups less. Smaller pieces of peanut butter cups grind harder.
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Add the crushed peanut butter cups to the ice cream base and stir well. Make sure the cups are evenly distributed in the ice cream batter.
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Pour the ice cream into an 8 x 8 inch (20 x 20 cm) baking pan (or freezer-safe container about the same size) and use a spatula to spread the ice cream evenly over the pan.
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Freeze the ice cream, uncovered, for 3 to 5 hours until firm. Once frozen, cover with foil or plastic wrap and store in the freezer for up to 3 weeks.
Portion: 0.5 CupCalories: 533 kcalCarbohydrates: 46 GProtein: 11 GFat: 36 GSaturated Fatty Acids: 18 GPolyunsaturated fat: 4 GMonounsaturated fatty acids: 12 GCholesterol: 74 mgSodium: 224 mgPotassium: 398 mgFiber: 1 GSugar: 43 GVitamin A: 856 IUVitamin C: 2 mgCalcium: 212 mgIron: 1 mg
Nutritional information is calculated automatically and should therefore only be used as an approximation.
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