In last year's Savoring Summer recipe series, I shared a recipe for no-churn ice cream. We all enjoyed it as a yummy, cold indulgence on a hot summer night! It was a bit rich for my taste (not for everyone else's), but super creamy and quite good in small amounts.
On one of our visits to our son Ryan's house, our daughter-in-law Sarah served us some no-churn ice cream, but she had made it even better! She offered coffee ice cream or raspberry chocolate chip! Oh my. How to choose?
I chose raspberry chocolate chip, but I may or may not have sampled someone's coffee ice cream. And I decided that add-ins was the way to go with this ice cream.
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For the July meeting of our Keepers at Home club, I couldn't think of a better theme than ice cream! I printed out the recipe, and I had collected a variety of add-ins* so that the girls could invent their own flavors.
After we sampled the Chocolate-Chocolate Chip (cocoa powder and mini chocolate chips) ice cream that I had made for us to try, I set them free in the kitchen to make their creations! They ended up with two batches of Espresso Chip (espresso powder and mini chocolate chips) and one batch of Chocolate Mint Chip (cocoa powder and Andes Creme de Menthe Baking Chips).
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| Enjoying some Espresso Chip ice cream on a summer's evening. |
Obviously, we are a group of chocoholics ~grin~, but the sky's the limit with flavor choices! Here are some other ideas:
Pina Colada: Stir in coconut and well-drained crushed pineapple.
Chunky Monkey: Pieces of banana and chocolate chunks.
Butter Pecan: Saute pecans in a little butter and a pinch of salt.
Strawberry Basil: Some mashed strawberries and chopped fresh basil.
Cookies and Cream: Crushed Oreo cookies.
Want even more flavor ideas? Click ~here~.
* NOTE: If you're adding extracts, liquids, or powders that need to be dissolved, stir them thoroughly into the sweetened condensed milk mixture (before folding in whipped cream). Chunky items (fruit, chips, cookie crumbles, etc) can be folded in along with the whipped cream.
Have you ever made no-churn ice cream? What flavor would you make?
Oh my, does this look delicious! It looks just like "real" ice cream! I will take a hug bowl of Pina Colada, please :D
ReplyDeleteMmmmmm. I must try this!
ReplyDeleteWow! This takes me back to making my own ice cream in Africa. Then I used whole powered milk and I'm not sure what else. We had to freeze it for a couple of hours and then take it out and whip it with the electric mixer and repeating that several times. "On the way" to becoming ice cream, it was a delicious milk shake tempting to taste. Of course I made chocolate most of the time. Thanks for posting this, this might be fun to try on a family vacation.
ReplyDeleteYum, yum, yum. Since I am such a texture person, if the unchurned ice cream has a different consistency, I'd be put off so my add-in would be crushed oreos...that would disguise it very nicely I think.
ReplyDeleteI made no-churn ice cream a few summers ago. I think my flavor was some type of caramel. It was too rich for me, though. I love my sweets, but the heavy cream left a coating in my mouth. :-/
ReplyDeleteI had seen this recipe before but thought it looked too rich for me because of the sweetened condensed milk. I'll bet folding in fruit would cut the richness. And since I like "stuff" in my ice cream that is a win/win for me! Hm... thinking I might give it a try :-)
ReplyDeleteOh my goodness this looks delicious. I'd love to make the coffee. How did your daughter-in-law make hers?
ReplyDeleteThanks for sharing ~ FlowerLady
Lorraine, my daughter-in-law Sarah used some strong coffee, but said that it made the ice cream too icy, not as creamy. So when she made it again, she used some coffee extract and was happier with the texture.
DeleteWhen the girls in our club made Espresso Chip, they used some espresso powder that I had. Espresso powder is difficult to find in my area, but I imagine that you could use instant coffee powder instead.
Hope you like the coffee ice cream!!
OH...MY...GOODNESS...Never had no churn ice cream but it sounds and looks amazing, and something I know I will have to try. I like the butter pecan add on suggestions best. Yum! Have a good week!
ReplyDeleteOkay, you've convinced me - I'm going to make homemade ice cream this weekend with many of the family will be here for our oldest son's birthday. Nothing like it! I'll take the raspberry chocolate chip, please!
ReplyDeleteYou have great ideas here, Cheryl. I've made the no churn ice cream before and it is quite rich. We made homemade vanilla yesterday-I must admit to owning an electric ice cream machine--Some added chocolate chips, homemade granola and chocolate syrup to their serving. You can't beat ice cream for a summer treat. ♥
ReplyDeleteOh Cheryl this sounds wonderful!
ReplyDeleteThank you for the recipe! I am going to give this a try too! I don't know if I can make it on plan but I think I did see a recipe for on plan sweetened condensed milk, so I might be able to do this!
ReplyDeleteDeanna
Ice cream...love! I have a peach tree that is just loaded with peaches. I hope to harvest some if the deer doesn't beat me to them. I'm thinking that some diced peaches would be a great addition to this recipe! Otherwise, I might try crushing some Butterfinger candybars and adding that. I love Butterfinger Blizzards from the DQ. :) I mother used to make up a concoction and pour into freezer trays way back when. Another no-churn way. I wish I had that recipe. It was sort of like an ice milk, not creamy, but very good!
ReplyDeleteOh my, that looks amazing! I would not be able to resist the coffee flavored! So glad you all are having a good summer! :)
ReplyDeleteI've never made ice cream of any variety but I think I would lean toward the coffee flavors!
ReplyDeleteThat looks a yummy recipe and the sample you show looks most inviting.
ReplyDeleteI have never heard of no churn ice cream - but I thank you for letting me know about it now!! Sounds perfect!
ReplyDelete