Tag Archives: no-churn

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Thin Mint Ice Cream

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Creamy no-churn ice cream full of huge Thin Mint cookie chunks.

Thin Mint Ice Cream <-no ice cream maker needed!

Recently I found myself in a disappointing situation. The ice cream selection in my freezer was boring the heck out of me.

Thin Mint Ice Cream - loaded with thin mints but not TOO minty!

To remedy the situation I decided to take matters into my own hands and make some no churn ice cream. You all know I’m obsessed, it’s kind of becoming a problem the best thing ever. You probably should make it too. Head over to Meyer’s Styles for all the details!

Thin Mint Ice Cream <- love

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Double Dip Mints

Double Dip Mints

Thin Mint Cookie Cake

Thin Mint Cookie Cake

Mint Cookies and Cream Buttercream Cups

Mint Cookies and Cream Buttercream Cups

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The 30 Best Ice Cream Recipes To Make WITHOUT an Ice Cream Maker

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The 30 best ice cream reccipes that don’t require an ice cream maker!
30 of the best ice cream recipes without a machine! Love how easy these recipes are

In case it isn’t obvious, I love ice cream.  Like, if I had to replace one meal a day with ice cream for the rest of my life, I think I could do that.  Besides, as I’ve discovered this summer, there are so many fun flavors and variations that I really don’t think I could ever get bored.  Since this week is my birthday it only seemed fair to have a couple of posts highlighting my favorite food group (like I said, meal replacement).  So without further ado, take a look at these amazing recipes.  There is so much creativity listed below and the best part?  No fancy machine required!

3-Ingredient No Churn Vanilla Ice Cream from Growing Up Gabel

Banana Fudge Swirl Ice Cream from Chocolate Moosey (blender)

Caramelized Banana Peanut Butter Blender Ice Cream from Savory Simple (blender)

Chocolate Banana Ice Cream from Cravings of a Lunatic

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple from Keep It Sweet Desserts

Chocolate Ice Cream with Salty Candied Peanuts from Keep It Sweet Desserts

Chocolate Mint Chip Ice Cream from The Kitchen is my Playground

30 of the best ice cream recipes without an ice cream maker! Including this creamy lemon option...

Creamy and Refreshing Lemon Ice Cream from Keep It Sweet Desserts

Easy Chocolate Ice Cream from Chocolate, Chocolate and More

Easy Blackberry Ice Cream from The View from Great Island (blender)

Gluten-Free & Dairy-Free S’mores Ice Cream from Petite Allergy Treats (blender)

How to Make Banana Ice Cream from Beard & Bonnet (blender)

Ice Cream in a Bag from Mommy of Two Little Monkeys

Low Fat 3-Ingredient No Churn Ice Cream from Call Me PMC

Mango Margarita Ice Cream from Sweet Life

Monster Cookie Dough Ice Cream from Mom on Time Out

30 of the best ice cream recipes without an ice cream maker! Including this NY Crumb Cake flavor...

New York Crumb Cake Ice Cream from Keep It Sweet Desserts

No Churn Cookie Butter Ice Cream from Keep It Sweet Desserts

No Churn Grapefruit Gelato from Apron Strings

No Machine Caramel Swirl Ice Cream from Wine and Glue

Oatmeal Chocolate Chip Cookie Ice Cream from Life, Love and Sugar

30 of the best ice cream recipes without an ice cream maker! Including this Cookies n Cream Fudge flavor...

Oreo Fudge Swirl Ice Cream from Keep It Sweet Desserts

Peanut Butter Fudge Swirl Ice Cream from Chocolate, Chocolate and More

Pomegranate Sorbet from The View from Great Island (blender)

30 of the best ice cream recipes without an ice cream maker! Including this pumpkin cinnamon bun (!) flavor...

Pumpkin Cinnamon Bun Ice Cream from Keep It Sweet Desserts

Salted Ripple Chip Ice Cream from Cupcakes and Kale Chips

Salted Watermelon Ice Cream from Pint Sized Baker

Sea Salt & Honey Ice Cream from Kitchen Treaty

S’mores Semifreddo from I Heart Eating

Vegan Chocolate Peanut Butter Ice Cream from The Lemon Bowl (blender)

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Pumpkin Cinnamon Bun Ice Cream (No Churn)

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Super creamy pumpkin ice cream with a cinnamon brown sugar swirl.  No ice cream maker needed for this recipe!

Pumpkin Cinnamon Bun Ice Cream - you don't need an ice cream maker for this!

It was so much fun reconnecting with my best friends from childhood this weekend.  I was only with them for one night but we had such a good time.  We had dinner at Amada and then a few of us were up talking for a couple of hours in the room.  I stayed up to the record hour of 1am (well, I didn’t really sleep much so it was practically an all-nighter for me).  Only someone you know from the age of seven can get away with trying to wake up a baby in your belly.  Ha!  And only someone you’ve been best friends with since fourth grade knows that all you want after a night out is to get back to the room, change into PJs and have the options of many snacks.

Super Creamy Pumpkin Cinnamon Bun Ice Cream

But this ice cream… I made it a few weeks ago, shared a little bit, and then ate most of it myself.  Matt doesn’t love pumpkin but did admit that it was pretty darn good.  Pretty darn good is an understatement.  The flavor was fantastic, the texture was so creamy and the cinnamon bun swirl… well, what do you think?!  Make this immediately so that you can enjoy it later.  Trust me.

NO CHURN Pumpkin Cinnamon Bun Ice Cream - so many good things in one place

Pumpkin Cinnamon Bun Ice Cream (No Churn)
 
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Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
  • 10 milliliters (2 teaspoons) vanilla extract
  • 2g (3/4 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoons) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
  6. Freeze for 10 hours or overnight before serving
Notes
Base from Martha Stewart
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Pumpkin Cinnamon Bun Ice Cream - incredible and no ice cream maker needed

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Blog, Recipes

No Churn Oreo Fudge Swirl Ice Cream

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This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.

No Churn Oreo Fudge Swirl Ice Cream - vanilla beam ice cream, loaded with oreos and homemade fudge

Other than the part where my tripod fell over and knocked my camera directly into the ice cream, I loved this.  After a slight moment of panic, I gently wiped the mess off of my lens and then used some windex on a soft cloth.  Phew!  So even though I’m not completely thrilled with the resulting photos, I think they will suffice because this ice cream is so good it shouldn’t even matter what it looks like.  Besides, I couldn’t wait another 24 hours for a new photo shoot, this ice cream needed to be eaten (Matt could barely wait the first night for the freezing process!).

No Churn Oreo Fudge Swirl Ice Cream - make it easily without an ice cream maker!

This has officially become the summer of “how much ice cream can I possibly eat?”  This is only the third ice cream I’ve made, but I’ve been enjoying my fair share of store bought and specialty shop ice creams as well.  And I don’t know if there will be an official ice cream tour this summer, but I do have a few new places that I’m dying to try.  So between the collection of other flavors floating through my head and all of the above, this summer is already one of my favorites.  <—– I wonder how I’ll feel about that statement at the end of Summer when I’m 8 months pregnant and huge.

Anyway, I digress, back to this  Oreo Fudge Swirl Ice Cream.  Matt had originally requested Cookies and Cream, but I didn’t want to do an old standard, hence the addition of a fudge ripple.  It is just enough to really satisfy a chocolate craving but doesn’t take over the entire ice cream flavor.  That’s a very good thing because the vanilla base is vanilla bean all the way.  Those two factors plus the big Oreo cookie chunks… this is an ice cream that is worth waiting for (even if six hours does feel forever).

No Churn Oreo Fudge Swirl Ice Cream - no ice cream maker needed, one of the best flavors ever

No Churn Oreo Fudge Swirl Ice Cream
 
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This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters ( 2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • Inside of one vanilla bean
  • 15 milliliters (1 tablespoon) vanilla extract
  • 110g (~1 cup) roughly chopped Oreos (about 10 cookies)
  • 1 recipe for fudge ripple, chilled (see below)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Fudge Ripple
 
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Author:
Recipe type: Dessert
Makes: ½ cup
Ingredients
  • 50g (~1/4 cup) granulated sugar
  • 40 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract
Instructions
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Notes
Recipe from David Lebovitz via Epicurious
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Oreo Fudge Swirl Ice Cream - you don't even need an ice cream maker!!

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New York Crumb Cake Ice Cream

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No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.  You don’t need an ice cream maker to make this fantastic recipe!

No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.,

I’ve talked a little about how my eating has changed since I’ve been pregnant.  It is so liberating to be able to enjoy food and worry less about the calories, more about what I’m putting into my body.  Not that ice cream and the myriad of other desserts I’ve enjoyed are the healthiest things to consume, but really truly enjoying them without guilt about exactly how many calories is in any single bite is quite freeing.  For example, I used to be pretty “strict” when getting frozen yogurt.  I often stuck with things like fruit and graham cracker crumbs because I knew they were the least caloric of the toppings.  Obviously frozen yogurt was still a treat, but the way I did it, there was a hard limit.  Now, I don’t go too crazy, but I’ve definitely been more liberal when it comes to the toppings bar.  Peanut butter sauce? It’s a must.  Heath bar?  Almost always.  And one of my new favorites?  The coffee cake crumb topping that they have at 16 Handles.  I mean, it’s pure butter and sugar, how could it possibly be bad?

New York Crumb Cake Ice Cream - huge chunks of crumb topping in the ice cream!

Well, if I can enjoy coffee cake crumbs on my fro yo, why can’t I take things one step further and really enjoy them in my ice cream?  Let’s just say this was a very good move.  Vanilla ice cream + LOTS of crumb topping + cinnamon brown sugar swirl = some sort of heaven.  Again, I’m going with an easy no-churn (aka NO ice cream maker needed) approach.  Your patience for allowing the ice cream for freezing will be rewarded, I promise.

NO ice cream maker needed!! NY Crumb Cake Ice Cream - amazing!

 

New York Crumb Cake Ice Cream
 
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No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls. You don’t need an ice cream maker to make this fantastic recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
Crumb topping:
  • 60g (~1/4 cup tightly packed) light brown sugar
  • ½g (1/8 teaspoon) salt
  • ½g (1/4 teaspoon) ground cinnamon
  • 42g (3 tablespoons) unsalted butter, melted
  • 60g (~6 tablespoon) all-purpose flour
Ice Cream:
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon vanilla extract
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoon) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
Make the crumb topping
  1. Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
  2. In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
  3. Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
  4. Bake topping for five minutes; do not overbake
Make ice cream:
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture and crumb topping; wrap well with seran wrap or tin foil
  6. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart
Crumb topping adapted from this Apple Cinnamon Crumb Cake
Topping can be kept in an airtight container or bag for up to a week at room temperature before using
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NY Crumb Cake Ice Cream - huge chunks of crumb topping and no ice cream maker needed!

Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.