Want some homemade ice cream, but don’t have an ice cream maker? No problem! No churn-ice cream to the rescue. As discussed on Food Chat on HAN Radio on Friday, Aug. 22, here are some recipes for easy to make homemade ice cream and sorbets.
Chocolate Ice Cream
1 pint (2 cups) heavy whipping cream
1 (14 oz.) Sweetened Condensed Milk
1/2 cup unsweetened cocoa powder (I used Ghirardelli))
Combine sweetened condensed milk and cocoa powder in a large bowl.
Whip heavy whipping cream to stiff peaks and fold into the milk mixture.
Pour into a container, cover and freeze.
Additions for Rocky Road Ice Cream:
To one batch of Chocolate Ice Cream, stir in:
¼ cup chopped walnuts
¼ cup mini marshmallows
¼ cup semisweet chocolate chips
From Nigella Lawson:
No-Churn Coffee Ice Cream
1 ¼ cups heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
From Thecomfortofcooking.com by Georgia Johnson:
Funfetti Cake Batter Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) can Sweetened Condensed Milk
2 Tablespoons butter, melted
1 cup yellow cake mix
1/4 cup rainbow sprinkles
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cake mix and sprinkles. Fold in whipped cream with a rubber spatula. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
¼ cup water
¼ cup plus one tablespoon sugar
1 bag, 12 oz, frozen raspberries or 3 cups fresh raspberries, frozen
Stir together water and sugar until sugar dissolves.
Pulse frozen raspberries in food processor,add sugar water, pulse until smooth.
Transfer to airtight container. Freeze until firm.
2 cups Pom Pomegranate Juice
2/3 cup sugar
Dissolve the sugar into the juice, stirring well until all the sugar crystals have dissolved completely.
Pour the juice into a gallon sized zip lock baggie. Zip it up tight.
Put the baggie of juice flat on a baking sheet or platter in the freezer. Freeze until solid. This will take at least a couple of hours.
Cut open the baggie and quickly cut or break the frozen juice into chunks and put into the bowl of a food processor or strong blender. Process until smooth. You will have to stop to rearrange the chunks of frozen juice a few times.
When the sorbet is smooth, spread it in a metal loaf pan. Cover with foil and put back in the freezer until firmed up.