no churn

With swirls of fluffy no-churn ice cream in strawberry and vanilla, this creamy/crunchy ice cream bar is strawberry shortcake in frozen form.

Homemade Strawberry Shortcake Ice Cream Bars Recipe

For the Fillings:

egg eggs

sugar (about 1/2 cup; 105 grams)

lemon juice

heavy cream (about 1 cup; 225 grams)

freeze-dried strawberries, ground

rose water,

vanilla extract

For the Shortcake Coating:

30% white chocolate,

refined coconut oil,

strawberries

puffed-rice cereal,

Getting Ready: Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place over high heat until bubbling-hot, then adjust to maintain a gentle simmer.

For the Fillings: Combine egg whites, sugar, salt, and lemon juice in the bowl of a stand mixer. Place over the water bath (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg whites reach 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the meringue cooks too fast or scrambles despite constant stirring, this will indicate the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F (74°C), transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy, stiff, and thick, 3 to 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip cream to stiff peaks as well. This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl (no need to wash the whisk attachment). Add milk to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Transfer 7 ounces (198g) of the mixture to a second bowl. (If you're measuring by volume, this will be slightly less than half of the mixture; trying to use cup measures for precision will only deflate the meringue.) To this second bowl, add the freeze-dried-strawberry powder and rose water and whisk until homogeneous and thick before transferring to a disposable pastry bag. Add vanilla to the unflavored mixture, whisk to combine, and transfer to another disposable pastry bag.

Forming the Ice Cream Bars: Place the popsicle molds on a scale. For large (1/2-cup) bars, fill each mold with about 1 ounce (28g) vanilla cream. For medium (1/3-cup) bars, fill each with about 3/4 ounce (21g). In the end, there will be a little vanilla cream left over, but don't use it up or snack on it, as it will be important later on. Use a butter knife or an extra popsicle stick to gently stir each half-filled pop to eliminate air pockets and ensure the cream makes full contact with the mold.

For large (1/2-cup) bars, pipe about 1 ounce (28g) strawberry cream into the center of each vanilla cream–filled mold. For medium (1/3-cup) bars, pipe about 3/4 ounce (21g) strawberry cream into the center of each mold. Piping in the strawberry cream will cause the vanilla cream to rise up around it, filling the mold. Divide remaining strawberry and vanilla creams between the molds to ensure each one is completely full. 

Level molds with an offset spatula so that the filling is flush with the top edge of the molds. Cover tightly with foil, then poke a popsicle stick into the center of each mold, pushing it deeply into the mold and leaving just a half inch or so free for the handle. Freeze the bars until rock-solid, about 12 hours. At the same time, freeze 2 parchment-lined plates or quarter-sheet pans to hold the dipped bars later on.

To Unmold the Ice Cream Bars: Unmold the ice cream bars by rinsing or standing the molds in hot tap water for a few seconds. Remove foil and slide a small offset spatula between the ice cream and the mold to help; if the spatula won't slide in, rinse or stand the molds in hot water a few seconds longer. Gently wiggle the sticks until the popsicles slide free, then transfer to the chilled parchment-lined baking sheets or plates. Cover with plastic wrap and return ice cream bars to freezer until needed. (If this will be longer than 1 hour, be sure the bars are wrapped tightly to prevent odor absorption.)

For the Shortcake Coating: If working with 1/3-cup molds, or an 8-inch-square pan of ice cream cut into bars (see note), the amount of topping will need to be doubled. Melt white chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth; if any lumps refuse to melt, rewarm briefly and stir until they do. Pour white chocolate mixture into a jar or drinking glass that's just slightly wider and taller than the popsicle molds, stopping about 1 inch from the rim to prevent overflow. Cool to about 80°F (27°C). The time needed for cooling will vary with the starting temperature of the coconut oil and melted white chocolate.

In the bowl of a food processor, grind freeze-dried strawberries into a fine powder. (If you like, cover the bowl with a sheet of plastic or parchment paper before closing the lid to contain the fine dust.) Once strawberries are finely ground, add rice cereal to the bowl and pulse until roughly chopped and well coated in powdered strawberries, but not fully pulverized. When you're ready to proceed, transfer the mixture to an eighth-sheet pan or pie plate.

To Finish the Bars:  Set up a dipping station with the tray of ice cream bars on the left, the jar of white chocolate coating and tray of crumbs in the center, and the second chilled baking sheet or plate on the right. Working with one bar at a time, dip each bar into the white chocolate until fully or mostly coated. Allow excess to drip off, then immediately transfer to the tray of strawberry/cereal crumbs. Press bar firmly into crumbs, then flip and press to coat the other side. If needed, use a spoon to pack crumbs onto any uncoated areas. Transfer bar to chilled tray and repeat with remaining bars.

Freeze bars until white chocolate has hardened, then transfer to an airtight container (such as a gallon-sized zip-top bag) and freeze up to 1 month.

The fluffiest made-from-scratch "ice cream" plus a crunchy milk chocolate shell make homemade Klondike Bars as satisfying as the originals.

Homemade Klondike Bars Recipe

For the Filling:

cream of tartar,

milk

For the Chocolate Coating:

dark milk chocolate,

refined coconut oil (shy 1/2 cup; about 99 grams)

Getting Ready: Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper so that the parchment completely covers the bottom and sides of the pan, with a little excess all around. These flaps will be essential in removing the "ice cream" later on; wax paper and tinfoil should not be used.

Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place pot over high heat until water is bubbling-hot, then adjust to maintain a gentle simmer. 

For the Filling: Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip the heavy cream to stiff peaks, as well. (This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl; no need to wash the whisk.) Add milk and vanilla to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Immediately pour "ice cream" mixture into prepared pan and spread into an even layer. Cover with foil (the foil should not touch the ice cream) and freeze overnight or until 0°F (-18°C). Meanwhile, freeze a cutting board large enough to accommodate the pan as well.

Using the excess parchment, tug the chilled ice cream from the pan. Remove one sheet of parchment and place over the surface of the ice cream, then invert ice cream onto the chilled cutting board. Peel off remaining parchment and cut ice cream into 9 squares with a large chef's knife, wiping the blade clean with a paper towel between slices. Drape with a sheet of plastic wrap and return ice cream bars to the freezer until needed. (If this will be longer than 1 hour, be sure to wrap the bars tightly in plastic to prevent odor absorption.) 

For the Chocolate Coating: Melt chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth. If any lumps refuse to melt, rewarm briefly and stir until they do. Pour approximately two-thirds of this mixture into a bowl or container approximately 4 1/2 inches wide and 2 1/2 inches deep (see note), and cool to about 80°F (27°C). The time needed for this stage will vary depending on the starting temperature of the coconut oil and melted chocolate.

To Assemble the Bars: When the chocolate has cooled, grab an extra sheet of parchment and remove prepared ice cream bars from freezer. Working with one at a time, use an offset spatula to loosen each bar and transfer to the dish of chocolate coating. Using a fork, dunk each portion under the chocolate, then lift and allow the excess to run off. Transfer to a clean sheet of parchment set on the free edge of the cutting board. This setup will work something like a conveyor belt, as the dipped bars slowly outnumber the un-dipped bars and take up new space on the chilled board.

Continue until all bars have been coated, adding reserved chocolate to dipping bowl as needed. Pause as needed throughout the process to re-freeze the bars if they seem to be melting or softening around the edges.

Freeze the bars until the chocolate coating has fully set, about 15 minutes, then transfer to a gallon-sized, freezer-safe zip-top bag. If you like, the individual bars can be wrapped in a sheet of wax paper or thin decorative foil. Continue freezing until ice cream has fully hardened after its time outside the freezer, about 4 hours more. In an airtight container, the ice cream bars can be kept in the freezer for up to 1 month.

All of the classic s’mores flavors of graham cracker, marshmallow, and chocolate in one fun frozen ice cream pie!

S'mores Ice Cream Pie

graham cracker crumbs ((9 whole crackers/1 sleeve))

brown sugar ((53 grams))

salt

butter ((56 grams)

sweetened condensed milk

marshmallow cream

heavy whipping cream ((250 ml))

chocolate fudge sauce

mini marshmallows

graham crackers

Combine the graham cracker crumbs, brown sugar, salt and butter and press into a 9-inch pie dish. Put in the freezer while you prepare the filling.

Whisk together the sweetened condensed milk and marshmallow cream until smooth. With an electric mixer, beat the heavy whipping cream to medium peaks. Gently fold into the marshmallow mixture.

Spoon the filling into the pie dish. Depending on how deep your dish is, you may not need all of the filling. Freeze for at least 2 hours.

Spread the fudge sauce over the top of the pie and freeze until pie is completely firm,  about 4 hours more or overnight.

When ready to serve, top with mini marshmallows and graham cracker pieces. For easier slicing, dip a sharp knife in hot water and wipe dry with a towel in between cuts.

This Coconut Mango Ice Cream recipe is creamy, healthy and refreshingly delicious! This easy ice cream is a no-churn recipe that requires only 4 ingredients. It&#039;s dairy-free, refined sugar-free, and naturally vegan so it&#039;s not only tasty but guilt-free in so many ways. Serve it regular or soft serve as a treat on its own or as the perfect way to end any meal!

Coconut Mango Ice Cream {4 Ingredients!}

mango chunks (fresh or frozen)

coconut milk (regular

maple syrup

tbsp milk

In a blender or food processor, add mango, coconut milk, maple syrup and milk.

Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.

Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.

Pour into any container and freeze for at least 6 hours or overnight.

To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.

Delicious and simple fresh peach ice cream.

Peach Ice Cream Recipe

can condensed milk

heavy cream

peaches

water

sugar

Wash the peaches, remove seed and chop into bite-sized pieces

In a skillet or sauce pan, add peaches, water and sugar.

Heat over medium until water evaporates. Set aside.

In a mixing bowl, beat heavy cream until peaks start to form.

Gently fold in condensed milk.

Add peaches to the mixture and swirl.

Cover and freeze at least 4 hours.

Fresh and unbelievably tasty, this frozen yoghurt cake is perfect for hot days with friends and family.

No-churn strawberry frozen yoghurt cake

Greek-style yoghurt

strawberry-flavoured thick Greek-style yoghurt

can sweetened condensed milk

(790 grams) rice malt syrup

unsalted butter

store-bought madeira cake, crumbled

lemon

tsp vanilla extract

eggwhite

Strawberries, mint leaves and basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

No-Churn Cherry Vanilla Ice Cream is easy homemade vanilla ice cream filled with chopped maraschino cherries

No-Churn Cherry Vanilla Ice Cream

14- oz can sweetened condensed milk

heavy whipping cream

organic vanilla extract

maraschino cherries drained (about 1)

In a medium-sized bowl, beat the cream with a mixer until soft peaks form

Place whipped cream in the refrigerator

Blot the cherries on a towel, and cut in half

Pour the sweetened condensed milk into another bowl, and stir in the vanilla extract

Fold in the whipped cream

Gently stir in the sliced cherries

Pour the mixture into a shallow dish or narrow loaf pan, and place in freezer

Freeze for about 4 to 6 hours or overnight

Enjoy!

Easy Homemade Ice Cream - No Ice Cream Maker Needed!

Cantaloupe Ice Cream

•1 of milk

cantaloupe

Whipping

Combine the egg yolks, milk and sugar in a large mixing bowl. Beat until sugar is dissolved..

Then add the whipping cream and Cantaloupe and mix for another 3 mins

Pour into a large freezer proof container…this makes about 1 1/2 Gallons so it needs to be quite large.

Cover and place the container in the freezer for about 2-3 hours..check after 2 hours..make sure it’s not totally solid..cut up, blend again…and pour back into container…cover and freeze until solid.

This is an easy no-churn recipe for Dairy-Free Strawberry Ice Cream.  The creamy ice cream is made with only 5 ingredients including canned coconut milk, fresh (or frozen strawberries), and honey.  Plus, a secret ingredient that makes this ice cream extra velvety and smooth! 

Dairy Free Strawberry Ice Cream

coconut milk (refrigerated overnight)

coconut milk strawberry yogurt

juice from 1/2 a lemon

honey (sweeten

Refrigerate the can of unsweetened coconut milk the night before - Refrigerating the canned coconut milk will cause the coconut solids and liquids to separate in the can.  We are using the coconut solids from the can.  Note - If your can of coconut milk is mostly solid, use the whole can.  If it half solid, half liquid, use 3/4 of the whole can (all solids, some liquid).  If the solids are less than half, add another can to get more solids.  If there are no solids, try another can.

Blend the ice cream - Add all of the ingredients to a blender or food processor and blend until smooth and creamy.  This may take about 3 minutes.

Pour the ice cream mix into a freezer proof container, cover, and freeze - overnight is best.  See Notes for container suggestions.

When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften.  Serve on an ice cream cone or in a bowl and enjoy!

Easy to make ice cream, no machine required! Sweet, smooth vanilla ice cream base with little macadamia brittle pieces is a dream in the summer.

No-churn Ice Cream with Macadamia Nut Brittle

400 g sweetened condensed milk

vanilla exctract

vodka

120 g glucose (or light corn syrup)

tsp salt (use 1/4 if you like more salted brittle)

macadamia nuts

g butter

tsp bicarbonate soda

Prepare a baking sheet and line it with parchment paper or lighly butter it.

Prepare the baking soda, vanilla and butter so you are ready when it&#039;s the time to use them.

In a medium sized saucepan over medium high heat, bring the water, glucose, sugar, salt, and macadamia to a boil, stirring constantly with a wooden spoon or heatproof spatula. The macadamia will roast in the process.

Cover with a lid for a minute to dissolve any sugar crystals.

Remove the lid and cook, stirring occasionally, until it reaches 147 °C (296 degrees F). You have to use a thermometer here, making sure it doesn&#039;t touch the bottom of the pan.

Remove from the heat, add in the prepared vanilla, butter and baking soda and stir for a few seconds, until everything is well combined. The mixture will puff up.

Then immediately pour the brittle onto the prepared pan. Strech it with two forks, gently pulling in opposite directions making sure the macadamia nuts are not over each other.

Only start making the ice cream when the brittle is cooled completely, about 1 hour.

Macadamia Nut Brittle

When the brittle is cooled completely, crush or chop it into small pieces. The smaller they are the easier is to eat the ice cream but don&#039;t turn them into dust.

Prepare an ice cream container or a loaf tin 30x10 cm (12x4 inches).

Start making the ice cream by whipping the cream to soft peaks (the cream holds its shape but lightly) in one bowl and mixing the condensed milk with vanilla extract and alcohol in another bowl.

Stir 1/3 of the cream into the condensed milk and then gently fold in the remaining cream and crushed brittle pieces. You can leave some brittle to sprinkle over the top of the ice cream.

Pour the ice cream into the prepared container, sprinkle over the remaining brittle and cover with a cling film to protect it from freezer odors and crystalization. Also cover with a lid, if you have it.

Place the ice cream into the freezer for at least 8 hours or overnight.

Leave the ice cream outside for two minutes before scooping for easier scooping. Enjoy!

Macadamia Nut Brittle Ice cream

Get out the easy button! This amazingly simple no-churn ice cream is perfection.

No-Churn Ice Cream with Salted Caramel

heavy cream, (cold)

(14 ounces) can sweetened condensed milk

caramel sauce, (jarred or homemade, divided)

flake sea salt

Place a loaf pan in your freezer to chill.

Pour heavy cream into a large mixing bowl. Using an electric mixer, beat the cream on low until it starts to thicken. Increase the speed to high and beat the cream until stiff peaks form.

Using a rubber spatula, gently fold in the sweetened condensed milk, ⅓ cup caramel sauce, vanilla and salt.

Scoop one-third of the ice cream mixture into the frozen loaf pan. Next, drizzle one-third of the remaining caramel sauce over the ice cream. Top with half the remaining ice cream, then half the caramel sauce. Finally, layer the last of the ice cream on top, then drizzle with the remaining caramel. Use a table knife to gently swirl the caramel throughout.

Place the ice cream in the freezer, making sure the pan is level. Once frozen, cover in plastic to seal. The ice cream will be firm in about 6 hours.

Serve topped with additional caramel sauce if desired.

No Churn Vanilla Ice Cream- No Sweetened Condensed Milk Required-Creamy, not too sweet and no sweetened condensed milk or ice cream maker required!  Add your favorite topping or stir in (s) and easily make your own ice cream creation.﻿

No Churn Vanilla Ice Cream- No Sweetened Condensed Milk Required

eggs,

+ 3 TBSP whipping cream

vanilla

In a mixing bowl with a whisk attachment,...

In a mixing bowl with a whisk attachment, whip egg whites, while whipping, gradually add in sugar. Continue until stiff peaks are reached and egg whites are shiny white.

Transfer whipped egg whites into a freezer safe...

Transfer whipped egg whites into a freezer safe bowl (it will need a cover)

In a small bowl, whisk together egg yolks...

In a small bowl, whisk together egg yolks and vanilla. Set aside.

In a clean mixing bowl, beat whipping cream...

In a clean mixing bowl, beat whipping cream until stiff peaks are formed.

Fold egg yolks into whipped cream, then, fold...

Fold egg yolks into whipped cream, then, fold yolk/whipped cream mixture into whipped egg whites. Be sure not to beat! Fold gently until no streaks are left.

Cover freezer safe container and freeze for 6...

Cover freezer safe container and freeze for 6 hours to overnight before serving.

https://mediavine-res.cloudinary.com/video/upload/losygodjjraamgrxrdq0.mp4

No Bake Desserts featured on my blog, Table for Seve

No Bake Desserts

This creamy No-Churn Banana Pudding Ice Cream is made without a machine making it the perfect summer treat! Small bits of vanilla wafer cookies add a perfect crunch to every bite!

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Top 30 no churn recipes from across the web

The most viewed no churn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Strawberry Shortcake Ice C...

Homemade Klondike Bars Recipe

S'mores Ice Cream Pie

Coconut Mango Ice Cream {4 Ingredie...

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How to Make Ice Cream in a Blender!

Key Lime Cheesecake Ice Cream (No-C...

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Weed Ice Cream in 2 Flavours (Vanil...

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The most viewed no churn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine