May 9, 2014

The Best No-Churn Ice Cream Ever!

I like to read a lot. Not always like smart, grown-up reading. More like blog-stalking and whatnot. Luchia at Luchia Cooks is one of those people I visit often (hey there!) and I feel like we're old friends with only an ocean between us. She makes some good lookin' stuff, but there was this one recipe she whipped up that made me drop everything (a few weeks later, but things were dropped I assure you).


I present to you, Luchia's No-Churn Ice Cream. This is the easiest, creamiest, most decadent ice cream you can possibly make without an ice cream maker (a bonus for those of us who are anti-unitasking appliances).

Of course Luchia's was a notch above mine because it has salted caramel vodka and fudgy pieces of yum, but I was determined to get this converted to a U.S.-friendly recipe, because you really have to try this...really.


Seriously, you whip up 3 ingredients...3 ingredients people and pop it in the freezer and that's it. I had to make a couple of 'test' batches..yuh know, to make sure it was a consistent recipe and all.


It gets better; I made and ate this all out of the same bowl - gotta love one bowl wonders (I didn't even have to share a single bite)! You'll all be glad I converted this (not) tricky recipe to American measurements just for you.


No-Churn Ice Cream (original recipe from Luchia Cooks)

1 1/4 C heavy whipping cream
2/3 C sweetened condensed milk
2 Tbsp any flavor liquor (Luchia used salted caramel vodka, I went with butterscotch schnapps and it was divine)

Whisk together all 3 ingredients in a medium bowl (that has an accompanying tight-fitting lid) until the condensed milk is thoroughly incorporated.

Put the lid on the bowl and freeze for at least 6 hours.

Your ice cream is ready to serve when it holds form and is no longer liquid.

**a few notes**

  • I included caramel pieces in my first batch, which tasted great but nearly broke my teeth.
  • I added a finely mashed banana to my second batch, which was also tasty- but added more water content to the ice cream mixture, thus creating a more crystallized, less creamy ice cream. 
  • Luchia's original recipe says to whisk until soft peaks form, but heavy whipping cream is not as thick as British double cream and you can whisk until your arm falls off, you're never going to see peaks - but that's ok, they're not necessary to receive a lusciously creamy result.
Now get to it and enjoy!

12 comments:

  1. This is perfect! I love love love this! I have never heard of a no churn and simple recipe like this! You can not understand my level of excitement..lol. Thanks for converting and sharing with us!
    Stopping by from the link up on Play.Party.Pin!
    Jessica from www.sparklesandglue.com

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    1. Thanks Jessica! This was pretty much exactly how I felt when I saw Luchia's recipe. I thought it was too good to be true but it knocked me silly when I tried it myself!

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  2. Easy ice cream is my absolute favorite! Love this recipe.

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    1. Seriously Dorothy, I was starting to feel left out with all these amazing ice cream recipes out there and not having an ice cream maker of my own. Luchia nailed it with this one!

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  3. Hey Risa! So glad you enjoyed my recipe and can share it with the Yanks :P You made great points so everyone must try it! Literally THE best ice cream Ive ever had!

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  4. ooh risa i love using condensed milk in my ice cream, too! it really makes it so creamy and sweet and delicious! perfect.

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    1. It really adds the perfect amount of sweet and creamy every single time!

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  5. YUM! Oh my, these ice cream looks so delicious!

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    1. You should definitely give it a go, Jessica. Seriously, it's so simple there's no excuse NOT to try it!

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  6. Ooooh I love how easy this is...and it has liquor in it? Even better!

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  7. My kids love ice cream and it is so expensive at the store. I think I will give this recipe a try. Thanks for linking up at the Ultimate Linky Party!

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