No-Churn Ice Cream
July 13, 2017
In honor of the month of July, I decided to test out a no-churn ice cream recipe.
Normally, when making ice cream, you would use a hand-crank or one of those machines that looks like a volleyball that you shake to churn the ice cream. Both devices work in a similar way: you take a mixture of milk, sugar and flavoring (e.g. vanilla or maple extract) inside the smaller compartment and fill the outer, surrounding compartment with salt and ice. By adding salt to the ice, you lower its freezing point in order to make the outer compartment colder than 32°C – enough to start freezing the milk, whose freezing point is below that of water’s. Churning the ice cream as it cools introduces air into the ice cream and allows for a more even distribution of ice crystals, which produces a creamier texture.
No churn ice cream relies on condensed milk for the base, which has a much lower water content than regular milk (hence fewer ice crystals to worry about in the freezing process). The process of folding in whipped cream into the condensed milk introduces air into the ice cream in place of churning.
Fun fact: the first-ever recorded ice cream recipe by an American was Thomas Jefferson’s favorite recipe for vanilla ice cream.
The base recipe for no churn ice cream is one 14-ounce can of condensed milk to two cups of heavy whipped cream, whipped into stiff peaks. Past that, you can flavor the ice cream however you like. I’m definitely going to try a fresh mint and dark chocolate next.
Inspired by Ice Cream on Grand’s famous “cookie monster” this super easy dessert features edible cookie dough, Oreo cookies and vanilla ice cream – dyed the type of blue that stains your tongue for the whole day (and maybe the next day too). Remember the ratio of cookie dough to Oreo to ice cream is based on your preference, so don’t feel like you have to stick to the numbers.
Ingredients:
1 14-ounce can of condensed milk
2 cups (1 pint) heavy whipping cream
1 tbsp vanilla
½ tsp blue food coloring
15-20 Oreo cookies
50 cookie dough chunks (or crushed chocolate chip cookies)
Preparation:
1. Combine heavy cream, food dye and vanilla in a high-speed mixer. Whip until stiff peaks form (until the whipped cream holds its shape).
2. Pour in condensed milk and mix until well combined.
3. Detach from mixer and stir in Oreos and cookie dough chunks by hand.
4. Pour into a metal or glass baking dish and freeze overnight.
