Cinnamonita
Senior Member
The thrumming heat of summer is scheduled to return in a few days, and these five silky ice cream recipes are the perfect treat for cooling down. My friends know I adore making custard-based ice cream recipes, but not everyone has an ice cream maker, and that’s not the only way to make delicious ice cream! Each of these recipes has just a few ingredients, and can be prepared in a matter of a few minutes! If you don’t have an electric hand beater, you can use a whisk, or even a fork, so there’s no special equipment needed.
No eggs, no machine, and you can let your freezer do the work for you. Here’s my take on the easiest Cookies and Cream, Dulce de Leche, Cherry, Coffee, and Peanut Butter ice cream recipes out there.
Cookies and Cream
Ingredients
Chop chocolate sandwich cookies roughly.
Whip whipping cream until soft peaks form (2-3 minutes).
Add sweetened condensed milk and vanilla to whipped cream and combine thoroughly.
Stir in chopped chocolate sandwich cookies and pour into container for freezing.
Dulce de Leche
Ingredients
Whip cream to soft peaks.
Beat vanilla and one can of dulce de leche into whipped cream.
Stir ½ tsp of salt into the other can of dulce de leche.
Lightly swirl 2/3 of the second can of dulce de leche into whipped cream mixture. Less swirling results in thicker caramel-like ribbons.
Pour into container for freezing, then drizzle the remaining dulce de leche on top. Swirl once with knife. Freeze 8-10 hours, or overnight.
Cherry
Ingredients
Reserve 8-10 cherries for garnish, and puree the rest of the cherries in blender with condensed milk, and vanilla extract. The cherrries could require stirring or the user of a tamper. Whip the cream to soft peaks. Stir the blended cherries into the whipped cream.
Pour into a container for freezing. Chop and sprinkle the remaining cherries on top. Freeze (6-8 hours).
Coffee
Ingredients
Beat all ingredients except for chocolate together until soft peaks form.
Reserving a bit for garnish, stir in the chocolate.
Pour into container for freezing, and sprinkle with remaining chocolate.
Cover and freeze for 6-8 hours, or until frozen.
Styling option: freeze in parchment-paper lined baking tray so you cut ice cream into cubes to serve it. (Scooping it works well, too!)
To do so, once frozen, pull ice cream out of tray, take off parchment paper, and slice into cubes.
Peanut Butter
Ingredients
Whip whipping cream until soft peaks form.
Blend in sweetened condensed milk, peanut butter, and salt if your peanut butter is unsalted.
Roughly chop chocolate peanut butter cups.
Mix peanut butter cups into ice cream base.
Pour into container, cover, and freeze for 6-8 hours.
No eggs, no machine, and you can let your freezer do the work for you. Here’s my take on the easiest Cookies and Cream, Dulce de Leche, Cherry, Coffee, and Peanut Butter ice cream recipes out there.
Cookies and Cream
Ingredients
- 200 grams chocolate sandwich cookies (I use "Oreos")
- 300 mL sweetened condensed milk This is equal to one can
- 2 cups whipping cream
- 1 tsp vanilla extract
Chop chocolate sandwich cookies roughly.
Whip whipping cream until soft peaks form (2-3 minutes).
Add sweetened condensed milk and vanilla to whipped cream and combine thoroughly.
Stir in chopped chocolate sandwich cookies and pour into container for freezing.
Dulce de Leche
Ingredients
- 600 mL dulce de leche This is equal to 2 cans
- 1/2 tsp Salt Flaky sea salt is best
- 1 tsp vanilla extract
- 2 cups whipping cream Whips best if very cold
Whip cream to soft peaks.
Beat vanilla and one can of dulce de leche into whipped cream.
Stir ½ tsp of salt into the other can of dulce de leche.
Lightly swirl 2/3 of the second can of dulce de leche into whipped cream mixture. Less swirling results in thicker caramel-like ribbons.
Pour into container for freezing, then drizzle the remaining dulce de leche on top. Swirl once with knife. Freeze 8-10 hours, or overnight.
Cherry
Ingredients
- 1 tsp vanilla extract[
- 1/4 cups cherries Frozen or fresh
- 2 cups whipping cream
- 300 mL sweetened condensed milk Equal to one can
Reserve 8-10 cherries for garnish, and puree the rest of the cherries in blender with condensed milk, and vanilla extract. The cherrries could require stirring or the user of a tamper. Whip the cream to soft peaks. Stir the blended cherries into the whipped cream.
Pour into a container for freezing. Chop and sprinkle the remaining cherries on top. Freeze (6-8 hours).
Coffee
Ingredients
- 2 cups whipping cream Best if very cold
- 300 mL sweetened condensed milk Equal to one can
- 2 1/2 tbsp instant coffee powder
- 50 grams chocolate, chopped into flakes This is the same as about 2 oz
Beat all ingredients except for chocolate together until soft peaks form.
Reserving a bit for garnish, stir in the chocolate.
Pour into container for freezing, and sprinkle with remaining chocolate.
Cover and freeze for 6-8 hours, or until frozen.
Styling option: freeze in parchment-paper lined baking tray so you cut ice cream into cubes to serve it. (Scooping it works well, too!)
To do so, once frozen, pull ice cream out of tray, take off parchment paper, and slice into cubes.
Peanut Butter
Ingredients
- 2 cups whipping cream Best if very cold
- 300 mL sweetened condensed milk Equal to one can
- 1 cup creamy peanut butter
- 9 chocolate peanut butter cups I like using the regular size rather than the small ones, because I like the ratio of chocolate to filling in them.
- 1/2 tsp salt if the peanut butter is unsalted Do not add if your peanut butter is already salted
Whip whipping cream until soft peaks form.
Blend in sweetened condensed milk, peanut butter, and salt if your peanut butter is unsalted.
Roughly chop chocolate peanut butter cups.
Mix peanut butter cups into ice cream base.
Pour into container, cover, and freeze for 6-8 hours.
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