No-Churn Fluffernutter Ice Cream

This is a recipe I meant to post a few months ago, in the summer, but it got away from me. Well, here it is now. :) I love making no-churn ice creams; they are so quick and easy and they whole fam loves them. I took the original recipe, which was 3 ingredients, and added 2 more to make it 5. 

No-Churn Fluffernutter Ice Cream 

adapted from 30 Seconds

2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

1 jar (7 ounces) marshmallow fluff

1/2 cup creamy peanut butter

1/2 cup mini marshmallows

1. Whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, marshmallow fluff, peanut butter, and mini marshmallows. Pour into a loaf pan. Freeze until solid; a few hours or overnight.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Lingonberry-Buttermilk No-Churn Ice Cream

Here's a new recipe for the popular no-churn ice cream. I have a few on my blog, all using a combo of heavy cream and sweetened condensed milk to get a nice ice cream texture without the use of a home ice-cream maker. This recipe is supposed to have strawberry ice cream, but I didn't have any- I had some IKEA Lingonberry jam in the fridge, so I used that instead. Use any of your favorite jam (I think a berry jam would be best here, but go ahead and experiment). The corn syrup in here gives the ice cream a smoother texture- I've never used it in a no-churn recipe before, but I really liked what it did. It did make it pretty sweet, but hey, it's ice cream. 

Lingonberry-Buttermilk No-Churn Ice Cream 

adapted from Cook's Country

2 cups heavy cream, chilled

1 cup (NOT one can) sweetened condensed milk

1/2 cup buttermilk

1/4 cup light corn syrup

2 tablespoons sugar

1 teaspoon lemon juice1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup lingonberry or strawberry jam

1. Process cream in blender until soft peaks form, 20-30 seconds (less for a Vitamix). Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer (less for a Vitamix). Using a rubber spatula, stir in condensed milk, buttermilk, corn syrup, sugar, lemon juice, salt and vanilla. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

2. Pour cream mixture into 8 1/2 by 4 1/2 inch loaf pan. Dollop jam over top and swirl into cream mixture using tines of fork. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Before serving, let sit at room temp 5-10 minutes to soften (will freeze very hard). 

                                            **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Homemade Ice Cream- No Churn (No Machine)

Lately, I've been making lots of ice cream recipes without using an actual ice cream maker. I first posted about this method back in 2013 and posted some flavors one could make. This method is super easy. As long as you can make whipped cream, you can make this recipe. The formula is just 2 cups of whipping cream and one can of sweetened condensed milk, along with whatever add-ins you want to create different flavors of ice cream. I whip the cream in my stand mixer, fold in the sweetened condensed milk, and then add the extras. Stick it right in the freezer- no need to churn this in a machine. 

The first flavor I'll share is the chocolate, marshmallow and pretzel. You could add nuts instead of pretzels to make Rocky Road. This one was my favorite. I just added 1/3 cup sifted cocoa powder when I was whipping the cream. It turned out perfectly. The other flavor I'll share is Mint Oreo- pretty self-explanatory.

Chocolate, Marshmallow & Pretzel No-Churn Ice Cream

By What A Dish!

2 cups heavy whipping cream

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

1/2 teaspoon vanilla extract

pinch salt

1/3 cup cocoa powder

1 cup mini marshmallows

1 cup crushed pretzel pieces

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

Mint Oreo No-Churn Ice Cream

By What A Dish!

2 cups heavy whipping cream

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

1/2 teaspoon vanilla extract

1/2 teaspoon mint or peppermint extract

pinch salt

15-20 Mint Oreo cookies, coarsely chopped (I used the Mint Oreo Thins and they were great)

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 salt. Fold in the chopped Oreos gently with a rubber spatula. Transfer to a large freezer-safe container and freeze for 6-8 hours or overnight before serving.

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **

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.  

                                                                 **This post and photos are property of http://dishingwithdish.blogspot.com/ **