Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out! It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer. This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge. This one was Sea Salt Caramel with toffee and peanuts. I am all about the texture in ice cream. This one was FABULOUS!! Try it soon - be creative and make up your own.
I used a loaf pan for the first three times. The girls gave me this fun ice cream storage container from William's Sonoma. I have the 1 1/2 qt with the white lid. This recipe fit perfectly.
The base of this ice cream is the same for most recipes.
No-Churn Ice Cream
2 cups heavy whipping cream
1 can condensed milk
1 tsp vanilla
Using a mixer, mix the whipping cream at high speed until a stiff peak is formed. Gently fold in the condensed milk, vanilla and salt.
Layer 1/3 of ice cream mixture into a loaf pan. Top with toppings and repeat twice. Store in freezer overnight. Scoop and serve!
Toppings for this ice cream
1 jar of Trader's Joe's Salted Caramel Sauce
chopped cocktail peanuts
chopped Heath toffee pieces
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