NO CHURN BERRY ICE CREAM RECIPE
How to make homemade ice cream! No churn strawberry ice cream recipe with just 3 main ingredients.
Provided by Maria @ staying Close to Home
Categories DESSERTS
Time 8h10m
Number Of Ingredients 6
Steps:
- In a medium bowl, add heavy whipping cream. Using a hand mixer or whisk, whip cream until stiff peaks form. Click here to learn the best way to whisk.
- Fold in the sweetened condensed milk and vanilla bean paste using a spatula. In a separate bowl, combine berries and sugar. Mash together using a fork or potato masher.
- Pour half of the whipped cream mixture into a loaf pan and add half of the berry mixture by the spoonful to the top. Swirl in berries with a knife. Pour the remaining whipped cream mixture into the pan and add the remaining berry mixture. Swirl until combined. Freeze for at least two hours or overnight for best results
Nutrition Facts : Calories 354 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 cup, Sodium 81 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM
This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. -Heather King, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-3/4 quarts.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.
Nutrition Facts : Calories 226 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 64mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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- To make the sauces: in medium saucepan, combine the berries (do the strawberries and blueberries in separate pans, or do one berry then wash the pan and do the second berry) and the sugar. Set over medium-high heat and cook, stirring constantly, until the berries begin to soften. Use a potato masher to mash the berries until any large lumps are gone. Cook, stirring constantly, until the sauce thickens, 5-10 minutes. Pour into a Mason jar or lidded bowl and refrigerate until completely cold.
- To make the ice cream: using an electric mixer, whip the cream until stiff peaks form. Pour the sweetened condensed milk into a large mixing bowl and stir in the vanilla extract. Fold in about 1/3 of the whipped cream, then repeat with thirds until all of the cream has been mixed in.
- Layer the ice cream mixture into a loaf pan, large storage container, or ice cream containers, alternating thin layers of the ice cream mixture with spoonfuls of the fruit sauce, alternating sauces. Freeze until hard, at least 4 hours. Serve with remaining sauce and/or fresh strawberries and blueberries.
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