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Everyone…It’s Time to Meet the Goats (PHOTOS!)!
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It’s time for so much ice cream!!
Like ice cream… in 5 different flavors… all in one post!!!
I mean, does it get any better??? Probably not.
There is literally a flavor for everyone. Fruity, chocolatey, creamy, sin worthy.
PERFECT.
Here’s the deal. The idea for making ice cream 5 different ways has been in my head FOREVER, but I wanted to wait until closer to the 4th of July to share it with you. And guys, the time has come!
The 4th of July is exactly two weeks from tomorrow and that means planning needs to start now. After all, it’s America’s birthday. You have to celebrate big…or go home. And by celebrate big I really just mean, make a killer meal, light some sparklers, watch some fireworks and end the night with a heck of a lot ice cream…oh, and maybe some S’mores too…yeah, you definitely need both.
Anyway, originally this post was supposed to be no churn ice cream 3 ways, but me being me could not decide on just three flavors. I had to tack on two more, cause I just couldn’t leave anything out.
Tell me, how does one choose between Bourbon Cherry with Cacao Nibs and Malted Peanut Butter Cup??
Answer? You just don’t…you make them all! It’s summer and the freezer should be stocked with ice cream galore anyways.
So let me walk you through my flavors of this no churn ice cream 5 ways.
>>>Cherry Bourbon and Cacao Nib – boozy cherries, vanilla ice cream and cacao nibs for a bit of crunch. Honestly, I am not really that into fruity based ice cream, but I love, love, love this ice cream. The combo of cherries and bourbon never gets old. Oh, and since I am addicted to cacao nibs lately, I just had to add them – they are awesome paired with the cherries and bourbon, plus I really love the crunch they give.
>>>Blackberry Lavender – Lavender infused ice cream swirled with smashed blackberries. This one is super simple and again, another fruity one, BUT I still love it. It’s just light and fresh. It’s also not too heavy so it’s perfect for snacking.
>>>Sea Salt, Honey and Dark Chocolate Chunk – Oh this flavor. It’s PERFECT. Sweet, salt and chocolatey. Enough said.
>>>Espresso Chip – This one is possibly my very favorite flavor. It’s just so intense and delicious. I love the combo of chocolate and coffee. Put them together in a creamy, sweet ice cream?? Yeah, in love!
>>>Malted Vanilla and Peanut Butter Cup Chip – This one is just pure sin worthy. Malt powder, peanut butter cups and chocolate. It’s basically every kid’s dream… and every adult’s secret dream…what? You know that is so true.
So what do you think? What’s going to be your favorite??
The best things about these five ice creams is that they are all so simple, quick and easy to make. PLUS, you obviously need no ice cream maker. Hip, hip hooray!!
My thinking is that you can make all five ice creams and have a little 4th of July ice cream station. How fun is that? You could make chocolate dipped cones, sundaes (bring on the hot fudge!), banana splits or simply just use bowls. You could totally deck the station out with festive decorations and old school ice cream scoops (my favorite!). Everyone can load up on scoops of each flavor and try them all! I am talking triple scooped cones and 5 scoops long banana splits…because 3 scoops is so last season.
You could even make these ice creams for Father’s day! I know all dads would totally appreciate an ice cream station full of homemade flavors. Can you say best gift ever??
Yupp!!
Really though?!? Isn’t it kind of cool that you can make ice cream with just heavy cream and sweetened condensed milk? I swear, it is probably one of my favorite ways to make ice cream. It’s incredibly creamy and just perfectly sweet. Plus, I just love how easy it is – no eggs, no big machine, no fuss!
Think of the endless flavor options?!? I mean, I could have totally shared 20 flavors today…next summer…or maybe next week?!?
Also, is it bad that I made this ice cream just last week and I only have a few bites left of just the blackberry (you know, the whole no chocolate thing, but I still love it!)?? The rest was history days ago.
No Churn Ice Cream 5 Ways.
Servings: 7 Quarts
Calories Per Serving: 1182 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Ice cream Base
- 2 cups heavy whipping cream
- 1 ounce can sweetened condensed milk 14
- 1 tablespoon vanilla extract OR 1 vanilla bean seeds removed
Bourbon Cherry and Cacao Nib
- 4 cups fresh or frozen cherries pitted + halved
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoons bourbon
- 1 cup cacao nibs or mini chocolate chips
Blackberry Lavender
- 1/3 cup heavy cream
- 2 tablespoons dried lavender
- 2 pints fresh blackberries
Sea Salt, Honey and Dark Chocolate Chunk
- 1/4 cup honey
- 1 teaspoon flaky sea salt
- 6 ounces dark chocolate chopped
Espresso Chip
- 2-3 tablespoons instant coffee I used 3
- 2 tablespoon Kahlua
- 6 ounces milk or dark chocolate chopped
- 1/2 cup chocolate covered coffee beans
Malted Vanilla and Peanut Butter Cup Chip
- 1/2 cup malted milk powder
- 1 cup peanut butter cups chopped
- 4 ounces semi-sweet or dark chocolate chopped
Instructions
Bourbon Cherry and Cacao Nib
- Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Blackberry Lavender
- Add the heavy cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer.
- In a bowl, mash the blackberries.
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Sea Salt, Honey and Dark Chocolate Chunk
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Expresso Chip
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Malted Vanilla and Peanut Butter Cup Chip
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Notes
Nutritional value base on 1 quart
Thinkin’ I need to make more. Yep, I do.
I made the sea salt, honey, and dark chocolate chunk …. Soooo good. And easy. I’m planning to make it again but pour it up into individual serving containers. I think I might try one time with dark cherries and chocolate too.
Hey Anne,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Was so excited to try this recipe with my homegrown lavender and the blackberries that grow wild in my back yard! But when trying to get stiff peaks and mixing it with a hand blender, the whipping cream and condensed milk separated looking like curdled milk. I used cold whipping cream, and it never really got stiff before seperating… I’m wondering if beating the whipping cream to stiff peaks and then adding condensed milk would work next time…?
Hi Jaclyn,
Thanks for making this recipe and sharing your feedback, so sorry to hear you had some issues. How long did you mix for? Is it possible you didn’t whip long enough? A little more info would be helpful! xxTieghan
I made the peanut butter, malted milk recipe and doubled the recipe. It had a great flavor but had a very “mealy” texture to it and not creamy at all. I was disappointed. I used a Kitchen Aid stand mixer and whipped it and frankly it never got stiff peaks and I’m not sure if it was because of the malted milk or the doubled recipe? Lots of wasted peanut butter cups and dark chocolate.
Hey Delia,
So sorry to hear this, I think doubling the recipe here was your issue. Please let me know if you have any other questions! xTieghan
Hi,
Sorry for the confusion (also, it would not let me reply to your comment). This recipe calls for 7 quarts. I’d like to only make 3 cups worth and make it directly in a cake pan to be used in your ice cream cake recipe. Does that make sense? I’m wondering if you can help me with ingredient measurements so that I can only make 3 cups instead of making the full 7 quarts, letting it soften and scooping out 3 cups into a cake pan.
I hope that makes more sense.
Lacey
Hey Lacey! I think I understand! I would directly halve the ice cream recipe for 3 cups. That should be right around perfect! Please let me know if you have any other questions and how the cake turns out! xTieghan
Hi,
I want to make the peanut butter cup ice cream to use in your ice cream cake recipe (https://www.halfbakedharvest.com/triple-layer-chocolate-fudge-ice-cream-cake/). I’d like to make the ice cream directly in the 8in cake pan—recipe calls for 3 cups of ice cream. Can you help me with measurement conversions so I can make it directly in the cake pan?
Thanks so much!
Hi Lacey, I am sorry I am a little confused. Can you clarify? Are you asking if you can use peanut butter ice cream? If so, yes that will be great. I would use 3 cups!
My daughters and I are in love with this dessert. I just made strawberry jam ice cream…..fantastic!!!!
Thank you so much Sandra! xTieghan
Love the variations! Is it a typo where it says 1 oz. sweetened condensed milk 14??
Hey Cynthia,
Sorry for the confusion, it is 1-14 oz can of sweetened condensed milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For the blackberry lavender, is it the ice cream base (2 c. infused lavender cream) mixed with 1/3 heavy cream, sweetened condensed milk, etc? Mine did not come to stiff peaks and it appeared to make a butter-like consistency after whipping what felt like forever.
Hi Brigid, So sorry you are having trouble!
I think you have read the recipe wrong possible? You should only be infusing 1/3 cup of heavy cream with the lavender, not 2 cups. The 2 cups of chilled heavy creamy is in addition to the 1/3 cup lavender cream. Once whipped together you should have stiff peaks. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hey Tieghan and Brigid,
The same thing happened to me! I didn’t get stiff peaks. I dont know what I did wrong. All I made was the base – no flavors.
Hi Taylor,
Did you whip long enough using an electric mixer? Let me know! xx
Hello! I absolutely love these no-churn ice cream recipes, particularly the simplicity of them! I was wondering though – I got an ice cream maker as a wedding gift, could I follow these recipes and then put them into the ice cream maker to churn? From what I can tell from reading the manual, the ice cream maker doesn’t “make” ice cream, just freezes it and churns it to a desired consistency. I appreciate your help!!
Hi Courtney,
Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Helli. Made the.blackberry icecream but want to make a blueberry icecream to go with caramel and apple cake. Any tips on how to use this recipe to create it?
Hi Laura! Just use an equal amount of blueberries in place of the blackberries. That will be so great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This sounded good, and the mixture is tasty, but it does not get stiff. 🙁
Hi Vanita! Are there any steps you missed out on? Or are there any questions I can help you with? Please let me know!