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!