No Churn Pickle Ice Cream Recipes

NO-CHURN VANILLA ICE CREAM

No-Churn Vanilla Ice Cream image

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7

Ingredients

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Steps:

For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

21 EASY NO-CHURN ICE CREAMS (+ RECIPE COLLECTION)

21 Easy No-Churn Ice Creams (+ Recipe Collection) image

Get your fix of frozen goodness with these delicious DIY no-churn ice cream recipes. From vanilla to peanut butter to chocolate chip, these frozen treats are just too good.

Provided by insanelygood

Categories Desserts Recipe Roundup

Number Of Ingredients 21

Ingredients

No Churn Vanilla Ice Cream
No Churn Chocolate Ice Cream
No Churn Coconut Ice Cream
No Churn Coffee Ice Cream
No Churn Oreo Ice Cream
No Churn Lemon Ice Cream
No Churn Cherry Ice Cream
No Churn Peanut Butter Ice Cream
No Churn Sugar Cookie Ice Cream
No Churn Butter Pecan Ice Cream
No Churn Peppermint Ice Cream
Almond Butter Ice Cream
No Churn Chocolate Chip Ice Cream
No Churn Dulce De Leche Ice Cream
No Churn Pineapple Ice Cream
No Churn Pumpkin Ice Cream
No Churn Blackberry Dark Chocolate Chip Ice Cream
Strawberry No Churn Ice Cream
No Churn Peaches and Cream Ice Cream
No Churn Patriotic Ripple Ice Cream
Cookie Monster Ice Cream

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a no-churn recipe in 30 minutes or less!

Nutrition Facts :

NO-CHURN ICE CREAM

No-Churn Ice Cream image

Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve. If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 8

Ingredients

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/2 cup/79 milliliters light corn syrup (or substitute 1/3 cup agave or honey)
1/4 teaspoon fine sea salt
3 cups/710 milliliters heavy cream
3 ounces/85 grams cream cheese, cubed, at room temperature
1/3 cup/79 milliliters whole milk
Your flavoring of choice (see note)

Steps:

In a large bowl, whisk together yolks, sugar, corn syrup, and salt until smooth.
In a medium saucepan over medium heat, bring cream to a simmer.
Whisking yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thicken enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Remove from heat, whisk in cream cheese, then strain into a heatproof bowl.
Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into a loaf pan or a gallon-sized resealable plastic freezer bag. Freeze at least 3 hours or overnight (or up to 1 week).
If you used a pan, fill your sink with hot water and set pan in the water to loosen the ice cream, or cut away the plastic bag from ice cream. Using a big knife, cut chunk of ice cream into 2-inch cubes and put them in a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

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