Nettie showed us how to make this no churn ice cream at her June chef demo! Check it out below and add your favorite market toppings like berries, nuts, syrups, jams, chocolate nibs and more.
No Churn Ice Cream (Vanilla & Strawberry)
By Nettie Colón
Ingredients
For Vanilla Ice Cream:
- 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract or 1 Tablespoon vanilla bean paste
- Pinch of fine sea salt (about ¼ tsp)
- 2 cups (473 ml) heavy cream, cold
- Toppings of your choice (we used strawberry syrup from Twin Cities Berry Company)
For Strawberry Ice Cream:
- 1 pound fresh or frozen strawberries, stems removed and quartered
- 14 oz can sweetened condensed milk
- 1/2 teaspoons vanilla extract
- Pinch of fine sea salt, about (about ¼ tsp)
- 2 cups (473 ml) heavy cream, cold
Instructions
For Vanilla Ice Cream:
1. Place a metal bowl in the freezer and chill for 15 minutes.
2. In a separate medium-sized bowl, whisk together condensed milk, vanilla extract or vanilla bean paste, and sea salt.
3. Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
4. Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
5. Pour ice cream into 9×5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
6. Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
For Strawberry Ice Cream:
1. Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan.
2. Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
3. Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
4. Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
5. Slowly pour strawberry mixture into the whipped cream and gently fold together until completely combined.
6. Pour into 9×5” bread pan and gently press a piece of plastic wrap into the surface of the ice cream.
7. Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
