The idea for this Peach Swirl No Churn Ice Cream dawned on me when I bought Georgia Peaches to make my Peach Jam. I love peach ice cream but it isn’t offered as much as it was in the past. So what could be easier than adding it to an ice cream that takes 10 minutes? Continue reading
Tag Archives: condensed milk
Caramel Brickle No Churn Ice Cream
Caramel Brickle Ice Cream? What’s with the ice cream you ask – don’t I know it’s winter? Well, yes considering we have had snow, snain, freezing rain, and ice, sometimes all together. But little to nothing keeps me from ice cream, especially this very easy, almost no work version.
I came across this no churn, no ice cream machine recipe several years ago and have come up with variations but none as exciting as this one. It takes an extra step, but you will be rewarded with one of the smoothest, crunchy, caramel ice creams ever. Continue reading
No Churn Nutella Ice Cream
A mere four ingredients makes this Nutella Ice Cream. Even easier, there is no churning or machine needed for this quick treat. I have made a Double Chocolate No Machine Ice Cream on this blog when I was on TV. The one thing I didn’t like was how hard it froze. It was literally rock hard and difficult to dip. But a little trick has solved that problem.
This summer has turned unexpectedly busy and blogging has had to take a back seat to everything else going on. Still, I wanted to keep in touch and bring you something easy, fun and delicious.
This Nutella Ice Cream takes literally minutes to make. It is best frozen overnight to set up. The big trick to keep the texture great and make it easy to scoop is the addition of a bit of alcohol. I used vodka since I wanted to make sure the Nutella came through. But anything will do. I don’t usually use vodka in baking and not wanting to be stuck with a huge bottle, I got a little airline bottle. It was just enough for the recipe.
Remember, four ingredients and twenty minutes and you have an unbelievable treat. Continue reading
Ultimate Hot Fudge Marshmallow Sundae
The Ultimate Hot Fudge Marshmallow Sundae is the result of last week’s blog on the Double Chocolate No Machine Ice Cream. Several readers questioned what to do with the leftover condensed milk. A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk. Using 1/2 cup in the ice cream leaves 3/4 cup left over. What to do with it?
So here is the post from my original blog, The Ardent Cook. It has the ice cream from last week as well as hot fudge sauce and homemade marshmallow creme making it the Ultimate Hot Fudge Marshmallow Sundae.
Updating this blog is the use of the last 3/4 cup of condensed milk in the hot fudge sauce. I am leaving both hot fudge sauces in the blog because truthfully, I prefer my original because I think it has a deeper flavor. However, this recipe, from Eagle Brand Condensed Milk was scaled down to use the leftover condensed milk. Continue reading
Double Chocolate No Machine Ice Cream
Double Chocolate No Machine Ice Cream is just the finish for a summer meal. It is a quick to make, beyond simple recipe that yields a very creamy, chocolate ice cream that requires no ice cream machine to make and soooooooo delicious.
Condensed milk is the base for this ice cream and truth to tell, I could it it all by itself. Add melted chocolate and whipped cream, freeze a bit and there you have it, chocolate ice cream. No custard mix to cook, no machine to churn. One of my father’s favorite desserts was chocolate ice cream with Kahlua poured over it. This Double Chocolate Ice Cream would have pleased him. It would be great with a bit of rum, orange liqueur, chambord poured over it – you get the idea. For the little ones, finish with marshmallow creme thinned out with a bit of water and chocolate or hot fudge sauce. Continue reading
