Lindsay Ann Bakes: 3 Ingredient, No-Machine, Any Flavor Ice Cream (with fat-free option!)

Thursday, July 7, 2011

3 Ingredient, No-Machine, Any Flavor Ice Cream (with fat-free option!)

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This recipe is a no-cook recipe that contains no eggs and doesn't require and ice cream machine! I have posted a vanilla base, chocolate base, and fruit base ice cream recipe in which you can eat plain, or add mix-ins to create your favorite flavor variations!

Today's most common way of making ice cream is by using an ice cream maker, however this is not an everyday appliance everyone has laying around their kitchen. So, instead of investing in an ice cream maker I wanted to offer a recipe that uses a stirring method as the ice cream freezes, to achieve a "by hand" churning alternative. There are many ice cream recipes out there, however a lot of the homemade ice cream recipe require a custard base that involves cooking eggs and many other steps, to get a creamy and smooth texture. Sticking with my theme of offering quicker, easier, and just as yummy recipes, for all you home bakers looking for a simple alternative to the best desserts out there, here is a simple homemade ice cream recipe.

Vanilla Ice Cream Base 

Yield: 1 1/2 quarts

Ingredients
  • 14oz. can sweetened condensed milk; fat-free or regular
  • 1 teaspoon vanilla
  • 16 oz.tub of whipped topping; fat-free, lite or regular (May substitute 2 cups heavy cream, whipped up to stiff peaks)
Optional Flavor Mix-Ins
  • Vanilla Bean: Mix vanilla beans from one pod in with the sweetened condensed milk. 
  • Chocolate: Mix 1/2 cup unsweetened cocoa powder in with the sweetened condensed milk.
  • Strawberry: Mix 2 cups mashed fresh strawberries OR a can of pie filling, and a few drops of red food coloring, in with the sweetened condensed milk.
  • Cookies & Cream: Gently fold in 1 cup coarsely crushed chocolate sandwich cookies (about 9 cookies) just before freezing.
  • Mint Chocolate Chip: Mix 1 teaspoon mint extract, a few drops green food coloring (optional) in with the sweetened condensed milk. Fold in 1 cup mini chocolate chips or chopped chocolate just before freezing. 
  • Butter Pecan: Replace vanilla with 1 teaspoon maple extract, and mix 1/4 cup melted and cooled unsalted butter in with the sweetened condensed milk. Fold in 1 cup chopped toasted pecans, just before freezing.
  • Peanut Butter Cup: Mix 1/2 cup (slightly melted) peanut butter in with the sweetened condensed milk. Add 1 cup chopped chocolate peanut butter cups and gently ripple 1/2 cup chocolate fudge ice cream topping just before freezing.
  • Coffee: Mix 2 tablespoons instant espresso powder in with the sweetened condensed milk.
  • Caramel Fudge Swirl: Gently ripple in 1/3 cup of unheated fudge ice cream topping and 1/3 cup caramel ice cream topping, just before freezing.
  • Cake Batter: Mix 1 cup white or yellow cake mix powder in with the sweetened condensed milk. Fold in 1/3 cup rainbow sprinkles just before freezing.
  • Chocolate ChipFold in 1 cup mini chocolate chips or chopped chocolate, just before freezing.
  • S'mores: Mix 1/2 cup unsweetened cocoa powder in with the sweetened condensed milk.Gently fold in 1/2 cup chopped chocolate, 1/4 cup crushed graham crackers, and ripple 1/3 cup Marshmallow Cream, just before freezing.
  • Strawberry Cheesecake: Reduce whipped topping to 8oz. and with an electric mixer, beat in an 8oz. brick of cream cheese, 1/4 cup softened butter, and 1 tbsp lemon juice with the sweetened condensed. Gently ripple in a 21oz. can Strawberry Pie filling and 1/4 cup crushed graham crackers, just before freezing.
  • Nutella: Mix 1/2 cup (slightly melted) nutella in with the sweetened condensed milk.
  • Cinnamon Bun: Mix 3 tablespoons melted and cooled unsalted butter, and 1/2 teaspoon ground cinnamon in with the sweetened condensed milk.
  • Peaches and Cream: Reduce whipped topping to 8oz. and with an electric mixer, beat in an 8oz. brick of cream cheese, and 3 tablespoons softened butter with the sweetened condensed. Gently ripple in a 21oz. can Peach Pie filling, just before freezing.
  • Salted Caramel: Gently ripple in 1/2 cup caramel sauce/ice cream topping, and 1 teaspoon sea salt, just before freezing.


Directions
In a small bowl, stir together sweetened condensed milk, vanilla, and any additional extracts or mix-ins. Gently fold in the whipped topping or whipped cream, followed by any additional mix-ins.

Pour into a 2 quart container, cover and freeze for at least 6 hours or overnight. Store covered inthe freezer.

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As you can see, my love for ice cream goes way back... My little brother and I when we were  kids, enjoying our cones. :)


Be sure to check out my easy ice cream recipes for a complete homemade summer treat! 


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2 comments:

  1. I wonder if there is any way to do this using non-dairy "milks" & creamers? I'll have to give it a try someday, this would be neat to do! I do miss dairy but there are getting to be a lot of tasty alternatives.

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  2. I have never tried making a non-dairy ice cream, but you can substitute cream of coconut for sweetened condensed milk in many recipes, like my Fudge: http://blog.dollhousebakeshoppe.com/2011/06/cupcake-fudge-cups.html

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