No Cook Ice Cream Recipes

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

HOMEMADE ICE CREAM - NO-COOK VERSION

Steps:

• Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
• Pour into a 2-gallon ice cream freezer.
• Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
• You may not need all of this last quart.
• Do not over-fill the canister.
• Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
• VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
• Add marshmallows and/or nuts, if desired.

EASY NO-COOK CHOCOLATE ICE CREAM

Steps:

• Gather the ingredients.
• Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
• In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
• Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
• Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
• Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.

VANILLA ICE CREAM V

Steps:

• Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

NO COOK CHOCOLATE ICE CREAM (EGGLESS)

Steps:

• In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
• In a bowl, add the above mixture and gently mix the heavy cream.
• Chill the mixture for about 2 hours in the refrigerator.
• Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
• Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving

NO COOK ICE CREAM

Steps:

• In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions.

SIMPLE HOMEMADE VANILLA ICE CREAM

Steps:

• In a large bowl, whisk all ingredients together until well mixed. Stir until the sugar dissolves. When adding the vanilla flavor, you can switch out the vanilla extract for vanilla bean. It's so so yummy! Just split open the vanilla beans with a small knife, and scrape the seeds into the ice cream mixture and mix well. If you can, refrigerate the mixture for 30 minutes or more (even overnight) for full vanilla flavor. It also helps it freeze faster! Pour the mixture into your ice cream freezer, and churn ice cream according to the manufacturer's instructions. Place the ice cream in an airtight plastic container, and store at the back of the freezer. You can eat the ice cream right away, but it's more of a soft-serve ice cream at that point. Freeze for a couple of hours before serving if you want to be able to scoop the ice cream.

NO-CHURN PINEAPPLE ICE CREAM SLICES

Steps:

• Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
• Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
• Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
• Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
• If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.