We don’t know about you, but we have ice cream in my freezer all the time, no matter what the weather is like outside. But breaking out the ice cream maker can be a tedious task. No-churn ice cream is here to solve all of your problems (and laziness) because it basically makes itself. Whip some cream, fold it into a sweetened condensed milk mixture (which has been cooked down already so there isn't water in it to form ice crystals and the ice cream is supppper smooth), and boom— almost instant ice cream! Just make sure not to over-fold, because the mixture has to stay fluffy and too much folding can deflate it. This is a black & white version, which is half chocolate and half vanilla, both with shaved chocolate in it. The kids and I like topping scoops with ‘Nilla Wafers or crunchy lotus cookies, and maraschino cherries, but you can use more chocolate, sprinkles, or whatever you like. Want to take it up a level? Make homemade sugar cookies (with or without icing!) or spice cookies and make an ice cream sandwich!
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy cream, chilled
¼ cup cocoa powder
3 ounces dark chocolate, chopped (or ½ cup mini chocolate chips)
Crumbled vanilla wafers or Lotus cookies, for garnish
Generous pinch fine sea salt
Maraschino cherries, for topping (optional)
Because if ice cream is heaven, peanut buttery ice cream is heaven on steroids.
Inspired by my fave bar from Nordstrom Café.
A classic childhood dessert, upgraded.