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4.06 from 53 votes

No Churn Ice Cream 5 Ways.

There is literally a flavor for everyone. Fruity, chocolatey, creamy, sin worthy.
Prep Time10 minutes
Freeze4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 7 Quarts
Calories: 1182kcal
Author: Tieghan Gerard

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

Sea Salt, Honey and Dark Chocolate Chunk

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

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

Nutrition

Calories: 1182kcal | Carbohydrates: 86g | Protein: 13g | Fat: 69g | Saturated Fat: 41g | Cholesterol: 116mg | Sodium: 429mg | Potassium: 1032mg | Fiber: 17g | Sugar: 55g | Vitamin A: 1555IU | Vitamin C: 32.8mg | Calcium: 198mg | Iron: 8.8mg