No-Cook, No-Churn, 2-Ingredient Ice Cream

Yield: 1 pint

INGREDIENTS:

1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring, optional
2 cups heavy cream, cold

Equipment
Measuring cups and spoon
Spatula
2 large mixing bowls
Hand mixer, stand mixer, or immersion blender
8-inch loaf pan, 8×8-inch pan, pint containers, or other freezer container
Wax paper

Directions:

1. Pour the sweetened condensed milk into a large bowl.
2. Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
3. Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
4. Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
5. Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
6. Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
7. Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Recipe Notes

• Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it’s room temperature. Strain out the solids and refrigerate the cream until it’s completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
• Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.

source: thekitchn

No Churn Chocolate Chip Cookie Dough Ice Cream

NO CHURN CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

INGREDIENTS:

For the Chocolate Chip Cookie Dough:

¼ cup (1/2 stick) butter, softened

¼ cup brown sugar

2 TBS white sugar

½ tsp vanilla

2 TBS milk

¼ tsp salt

¾ cup to 1 cup flour

6 TBS mini chocolate chips

For the Ice Cream:

1 14oz can sweetened condensed milk

2 tsp vanilla extract

2 cups heavy whipping cream

6 TBS mini chocolate chips

DIRECTIONS:

For the Chocolate Chip Cookie Dough:

1. Cream together your butter and sugars until mixed and light.
2. Add in your vanilla and milk and stir to combine.
3.   ………………. check out full recipe at  lmdl

For The Ice Cream:

1. In a large bowl combine your condensed milk and your vanilla extract.
2. Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
3. Fold your whipped cream into your sweetened condensed milk.
4. Pour about ⅓ of your ice cream mixture into your 9×5 inch pan.

………………. check out full recipe at  lmdl

Bourbon Salted Caramel Ice Cream

INGREDIENTS:

1 pint (2 cups) heavy cream
1 (14 oz.) Sweetened Condensed Milk
1/2 cup caramel sauce, homemade or store bought
1 teaspoon sea salt, or to taste
3 Tablespoons bourbon whiskey

DIRECTIONS:

1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Fold in whipped cream with a rubber spatula.
2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Strawberry Cheesecake Ice Cream

INGREDIENTS:

1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers

DIRECTIONS:

1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cream cheese, butter and food coloring. Fold in strawberries, graham crackers and whipped cream with a rubber spatula.
2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Chocolate Banana Ice Cream

CHOCOLATE BANANA ICE CREAM

Yields:  1 loaf pan
Prep time: 15 mins
Cooking time: 15 mins

INGREDIENTS:

1 cup plus 2 tablespoons chocolate milk

1 cup chocolate chips

1 banana, cut into pieces

2 teaspoons rum extract, can be reduced to 1

2 teaspoons vanilla extractm can be reduced to 1

1 cup of prepared whipped cream

DIRECTIONS:

1. In a heat proof bowl combine the chocolate milk and chocolate chips. Place the bowl over a medium size pot filled with simmering water. Continue to simmer water until the chocolate completely melts. Stir until combined.
2. In a stand mixer (or blender) combine the chocolate mixture, banana, and extracts. Mix until combined.
3. Add the prepared whipped cream and mix until smooth.
4. To make 1 cup of whipping cream all you need to do is mix ½ cup of heavy cream and about 1 teaspoon of sugar in stand mixer until it’s fluffy.
5. Now pour into a metal container, or plastic if you don’t have metal, and place in the freezer for at least 4 hours, preferably overnight.
6. Remove a few minutes before serving.
7. Serve with a big old chocolatey-banana smile!

source:  cravingsofalunatic

3 Ingredients Vanilla Ice Cream

3 INGREDIENT VANILLA ICE CREAM

INGREDIENTS:

1¼ cup heavy whipping cream

⅔ cup sweetened condensed milk

1 Tablespoon vanilla extract

DIRECTIONS:

1. Whip heavy cream in the bowl of a stand mixer until stiff peaks form.
2. In a small bowl, stir together condensed milk and vanilla to combine.
3. Gently fold the condensed milk mixture in to the whipped cream.
4. Pour the mixture in to a freezer friendly, air tight container.
5. Freeze for at least 6 hours.

source:  growingupgabel

Chocolate Ice Cream

 Yields:  1.5 pints
Prep time: 5 mins

INGREDIENTS:

2 cups (16-ounces) heavy whipping cream

1 (14-ounce) can sweetened condensed milk

1 cup Hershey’s chocolate syrup

DIRECTIONS:

1. Whip whipping cream until stiff peaks form, about three minutes.
2. Pour in condensed milk and chocolate syrup and gently fold into whipped cream until well combined.
3. Pour into a freezer safe container and store in the freezer until the chocolate ice cream firms.

source:  addapinch

Double Chocolate Pecan Ice Cream

DOUBLE CHOCOLATE PECAN ICE CREAM

INGREDIENTS:

1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
1/2 cup unsweetened cocoa powder
1/2 cup pecan pieces, or other chopped nuts
1/2 cup semisweet chocolate chips

DIRECTIONS:

1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cocoa powder and nuts. Fold in chocolate chips and whipped cream with a rubber spatula.
2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer

Caramelized Banana Peanut Butter Blender Ice Cream

Prep time: 10 mins
Cooking time: 5 mins

INGREDIENTS:

1 tablespoon coconut oil

3 medium ripe bananas, sliced in half lengthwise

2 tablespoons peanut butter

¼ cup plain, unsweetened almond milk

DIRECTIONS:

1. Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don’t burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
2. Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
3. Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!

source:  savorysimple

Mint Chocolate Chip Ice Cream

MINT CHOCOLATE CHIPS ICE CREAM

INGREDIENTS:

1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
1 teaspoon peppermint extract
11 drops green food coloring
1 cup semisweet chocolate chips

DIRECTIONS:

1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, extract and food coloring. Fold in chocolate chips and whipped cream with a rubber spatula.
2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.