No Churn Lime And Ginger Ice Cream Recipes
NO-CHURN ICE CREAM
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Nutrition Facts : Calories 456 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.13 milligram of sodium
NO-CHURN GINGERBREAD ICE CREAM
Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. -Jacqueline, McComas, Paoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1 quart).
Number Of Ingredients 6
Steps:
- Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
Nutrition Facts : Calories 325 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
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- Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even 1/4-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks.
- Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
- Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
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