Homemade Ice Cream Without a Machine (Three Recipes)

Ever since making this Two-Ingredient Dulce de Leche ice cream, I've been intrigued about making ice cream recipes without an ice cream machine.  (I do own and love an ice cream machine, but it's so quick and easy not using one sometimes.)  To make these types of ice cream, you whip 2 cups of whipping cream and add one can of sweetened condensed milk.  I think the sweetened condensed milk is somehow the secret to making this ice cream.  So with the basic recipe of two cups whipped cream, one can sweetened condensed milk, you can add pretty much anything to this and come up with your own flavors.  I did two of my "own", and got the third recipe from another blog.

First up, I made Toffee Ice Cream, pictured above.  Next, I will post the recipe for Cookies and Cream using this method (middle pic), and finally, Nutella & PB Chip ice cream (last pic).  Enjoy!  Come up with your own flavors.  It's really fun.

Toffee Ice Cream

by What a Dish!

makes quite a lot- maybe 10 servings

2 cups heavy whipping cream

1 can (14 oz) sweetened condensed milk (NOT evap. milk)

1 bag (about 8 oz.) toffee baking pieces

1/2 teaspoon vanilla extract

pinch salt

1.  Whip the heavy cream until it forms stiff peaks.  I used my stand mixer and it's very quick and easy.  With mixer on low, slowly add the sweetened condensed milk, vanilla and pinch salt.  Fold in the toffee bits gently with a rubber spatula.  Transfer to a large freezer-safe container and freeze for 6-8 hours before serving.  (Or until ice cream is hard enough; this took a really long time with this recipe for some reason.)

Cookies and Cream Ice Cream

by What a Dish!

makes a lot- maybe 10 servings or more

2 cups heavy whipping cream

1 can (14 oz) sweetened condensed milk (NOT evap. milk)

1/2 teaspoon vanilla extract

15-20 Oreo cookies, coarsely chopped

1.  Whip the heavy cream until it forms stiff peaks.  I used my stand mixer and it's very quick and easy.  With mixer on low, slowly add the sweetened condensed milk and vanilla.  Fold in the chopped Oreos gently with a rubber spatula.  Transfer to a large freezer-safe container and freeze for 6-8 hours before serving.  

Nutella & Peanut Butter Chip Ice Cream

adapted from Kevin & Amanda

makes quite a lot- maybe 10 servings or more

2 cups heavy cream

1 (14 oz) can sweetened condensed milk (NOT evap. milk)

3 tablespoons butter, melted

1/2 cup Nutella

1 cup peanut butter chips

1.  Whip the heavy cream to stiff peaks (I like to use my stand mixer).  Whisk sweetened condensed milk, butter, and Nutella in another large bowl.  Stir in peanut butter chips.  Fold in whipped cream.  Pour into a 2-quart freezer-safe container and cover.  Freeze 6-8 hours or until firm.  

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