Okay- this No-Churn Ice Cream is a game-changer. I have heard of this before but recently saw this
Sally’s Baking Addiction where she made No-Churn Blueberry Crumble. I remembered our summer beach trips when we would all dive into a half gallon of Bluebell Blackberry Cobbler Ice Cream. I could never copy Bluebell but I thought I would try my own variation.
The ice cream turned out amazing. I don’t think I will mess with an ice cream maker again. Basically- two ingredients for the base and then add what you want. We made the Blackberry Crumble first....and it was oh so yummy. Jenna took this fabulous pic for me. We made two other varieties - Peanut Butter Butterfinger Fudge Swirl and Coconut Swirled with Fudge and Toasted Almonds. Thinking of other varieties as I type....
Please visit Sally's Baking Addiction - you will love it!
I truly cannot say enough about this ice cream! Be creative and try a different flavor every week.
No-Churn Vanilla Ice Cream (prepare other ingredients before making base)
16 oz heavy whipping cream
8 oz can sweetened condensed milk
1 tsp vanilla extract
Using a stand mixer if possible, beat whipping cream on medium high for 5-10 minutes or until the cream is thicker and comes to a stiff peak when lift up beater. Once a stiff peak is reached, gently fold in 1 can of sweetened condensed milk and vanilla.
If want vanilla ice cream, fold in another tsp vanilla extract. Pour into a container. I used a loaf pan. Cover and freeze 8 hours or overnight.
If making another flavor, prepare the other ingredients before making the ice cream base.
For Blackberry (or blueberry) sauce - buy pie filling or make your own with...
1/2 tsp cornstarch
2 tsp water
1 cup fresh or frozen blackberries or blueberries (do not thaw) I used fresh!
1 Tbsp granulated sugar
Mix the cornstarch and water together in a very small bowl. Set aside. Combine the berries and granulated sugar over medium-low heat, stirring constantly squishing the blackberries. Once the blackberries are squished and have released liquid, add the cornstarch/water. Turn the heat up to medium and stir and cook for 3 minutes. Remove from heat and allow to cool completely. It will thicken as it cools. You can place in fridge to cool down more quickly.
For Crumble, use a fork and mix together and set aside...
2 Tbsp butter, melted
1/4 cup all purpose flour
2 Tbsp light or dark brown sugar
1/4 tsp cinnamon
For Ice Cream, make the vanilla base and pour into a large bowl. Gently fold in pieces of crumble. Gently swirl in blackberry puree so to keep the swirl and not turn the ice cream purple. We kept the seeds for texture.
Pour into loaf pan and freeze at least 8 hours or it is even best overnight. Scoop and serve!