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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.
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.
For the Espresso Chip ice cream, does “2-3 Tablespoons instant coffee” mean prepared with water or just the dry powder?
Just dry powder. Hope you love these!
I just saw through a post on Pinterest. I cannot wait to try some of these recipes or even put a twist on a few. I am such an ice cream person, not sure if it’s a good idea to even experiment because i’d be making it all the time..lol
Thanks Tina! Hope you love them all!
You are a a goddess! I used your ice cream base to make chocolate chip cookie dough and rum raisin. Gone in a day! And the true test, had a 13 year old tell me it was the best ice cream he’s ever had. Going to try my hand at strawberry and coffee chip tonight. Thank you!
Awe! Thank you so much, Amber! So happy you enjoyed the base and yours flavor sounds INCREDIBLE!!
you’re the prop queen. teach me your ways! the styling on this is just soooo gooooooood! that background! those scoops! I’ve been looking for vintage ice cream scoops that arent hanky for so long and nothing has struck my fancy yet. the recipes are super inspiring too! making me fiend for ice cream, girl@
Hah!! I am SO Not the prop queen (but I want to be!!), but THANK YOU! Your kind words are totally making me smile!!
I love this post with all those delicious different ice cream recipes! I have featured it in my Ice Cream special on my blog, I hope thats fine 😉
love, rebecca
I would know which flavors to pick because they all sound amazing! All of these would be great for the holidays and they satisfy many different tastes.
Tieghan, your posts just make me want to pin everything, then get cracking in the kitchen :’) it’s beautiful and all flavours are so unusual but divine! Des x
These look amazing, Tieghan!! I bet your family loved having all this ice cream around the house 😉
This looks amazing! You are my favorite food/cooking blog to follow! Question: for the Espresso-Chocolate ice cream, can the kahlua be replaced with something else?
Mind blown. I cannot wait to try this! I have an cream machine but my freezer is always too full to conveniently keep the bowl in there all the time. I have never heard of this method before but it makes perfect sense!
As soon as I saw the post I knew I had to make this! As it was raining in Ohio, it was a perfect time to stay in and make. I made the Espresso Chip because I had almost all of the ingredients on hand. I let it freeze overnight and oh my gosh… it was the perfect treat after laying out at the pool on Sunday. It’s so creamy! I’ve brought it in for coworkers to try and they immediately asked for the recipe. Thank you for sharing, I’m going to use in an ice cream pie for a dinner party coming up next week!
These photos are gorgeous!! I love how easy this is, going to give it a try this afternoon. Nice work!
Hi there! Is thickened cream the same as heavy whipping cream?
Hey Lee! Yes, that should work. Hope you love the ice creams!
I can’t wait to try this, the flavors sounds so tempting and it sounds like a lot less fuzz than regualr ice cream making. Love the photography too!!
Whoa! You just blew my mind. Just heavy cream and sweetened condensed milk!? I’m in. I have avoided making ice cream for a while now because I didn’t want to deal with the raw eggs and how to know whether they are cooked and safe. You just solved my dilemma. Hello summer ice cream bonanza! Thanks for the great post.
🙂
Thanks so much, Kathryn! 🙂