This no-churn ice cream is totally chill
Making it yourself is easy to do and filled with creative possibilities
Summer is a season for ice cream. Making it at home is easy and so fun, and there’s no need for a devoted ice-cream machine. A combination of whipping cream and sweetened condensed milk creates the creamy texture we know and love without the slow-churning of an ice cream maker. It also makes a perfect base for endless flavours of ice cream, from tried-and true vanilla to outrageous s’mores. Once you get the basic formula, you can experiment with your own favourite flavours.
No-Churn Vanilla Ice Cream
Star Tested Makes about 6 cups (1-1/2 L) 2 cups (500 mL) 35% cream, well-chilled 14 oz (300 mL) can sweetened condensed milk 1 tbsp (15 mL) pure vanilla Pinch of salt Whip cream, using an electric mixer on high, until it holds firm peaks, 2 to 3 min. With mixer on low, slowly pour in sweetened condensed milk, vanilla and salt. When well combined, transfer to a metal 9 X 5-in (23 X 13-cm) loaf pan. Cover with plastic wrap and freeze at least 6 hours or until firm. Fresh berry swirl
2 cups (500 mL) fresh raspberries 1 tbsp (15 mL) granulated sugar
Combine raspberries and sugar in a small pot. Cover and cook over low heat, stirring often, until raspberries break down and form a sauce, about 5 min. Transfer to a bowl and cool completely. Stir in 2 tbsp (30 mL) of the sweetened condensed milk.
Omit vanilla from main recipe, and use remaining sweetened condensed milk. Reserve 2 tbsp (30 mL) raspberry mixture, then gently fold remaining raspberry mixture into cream mixture. Pour into loaf pan. Smooth into an even layer then drizzle reserved raspberry mixture overtop. Use a knife to swirl raspberry mixture lightly into cream mixture. Cover and freeze at least 6 hours or until firm.
Toasted marshmallow s’mores
4 cups (1 L) mini marshmallows 3-1/2 oz (100 g) bar milk chocolate, broken into pieces 8 graham crackers, broken into chunks (about 1-1/2 cups (375 mL) broken up) Prepare whipped cream mixture, omitting vanilla.
Position an oven rack about 4 in (10 cm) below the broiler. Preheat to high. Line a large baking sheet with aluminum foil and spread marshmallows into a single layer. Broil 1 to 3 min., watching constantly, until marshmallows are deeply toasted but not burnt.
Stir chocolate and graham crackers into cream mixture. Scrape still-hot marshmallows into mixture and stir to combine. Scrape into loaf pan, cover and freeze at least 6 hours or until firm.