No-Churn Ice Cream

Get your fat pants ready.

We live near one of the, arguably, best ice cream shops in the United States. This is the time of year I get antsy and long for a creamy cone of Mississippi Mud Pie or Lemon Chiffon, but Plainwell Ice Cream closes for the winter on Halloween night and doesn’t open its doors again until March. What’s a girl to do? Grocery store ice cream just doesn’t cut the mustard once you’ve had PIC at your fingertips.

To unslump myself I took a stab at homemade no-churn ice cream this week. After looking at a few recipes online I decided Blueberry Cheesecake would be my first attempt. I had leftover frozen blueberries in the freezer from summertime and nearly all of the ingredients on hand to whip it up.

Update: I made another batch of no-churn ice cream during Week 3 and oh my gawd was is amazing! I included the recipe below the Blueberry Cheesecake recipe.

IMG_2560Warning: You’ll never stock your freezer with store-bought ice cream again after seeing how easy and delicious this is.

Blueberry Cheesecake Ice Cream

1 Tbs Sugar
1/2 Tbs Lemon Juice
1 Cup Fresh or Frozen Blueberries
6 oz Cream Cheese (room temp)
2 Tsp Vanilla Extract
14 oz Sweetened Condensed Milk
1 Pint Whipping Cream
1/4 Cup Graham Cracker Pieces

1. Add blueberries, lemon juice, and sugar to a small pan and bring to a simmer until berries have popped and a thick sauce has formed. Set sauce in fridge to cool.

2. In a medium bowl whip cream cheese with electric mixer until smooth.

3. Add sweetened condensed milk and vanilla to cream cheese and continue to whip.

4. Now add whipping cream. Set mixer to medium speed and let mix for 3-4 minutes. Lower mixer speed for another 2-3 minutes or until stiff ripples or peaks start to form.

5. When your creamy mixture is fluffy, place half of it in the container you’ll store in the freezer. Smooth out your first layer of cream. Now add half of your blueberry sauce atop your cream. Sprinkle half of your graham crackers on the sauce. Repeat layering with remaining cream, sauce, and grahams.

6. Swirl a knife throughout your ice cream before placing a lid on it and popping it in the freezer for 5-6 hours.

We found that our ice cream was pretty stiff so we let it sit out for 10 minutes before scooping. This recipe, likely due to the cream cheese, is one of the riches and creamiest ice creams I’ve ever had. It will definitely get me through until March. My next attempt will be peanut butter fudge.

If you prefer a stronger cheesecake flavor, I encourage you to go ahead and throw the entire 7 or 8 oz brick of cream cheese in the recipe. No need to adjust anything else.

Peanut Butter Dark Chocolate Swirl

1 Pint Whipping Cream
14 oz Can Sweetened Condensed Milk
1 Cup Creamy Peanut Butter Divided
1/4 Cup Dark Chocolate Chips

1. Cream 3/4 cup peanut butter with electric mixer.

2. Add whipping cream to peanut butter and mix for 1 minute or until fully blended.

3. Add sweetened condensed milk to bowl with mixer still running. Mix for 8-10 minutes alternating between slow speed and high speed or until small ripples begin to form.

4. Microwave chocolate chips and 1/4 cup peanut butter together for 35 seconds. Stir until chocolate chips are fully melted into the peanut butter.

5. Add 1/3 whipped cream mixture to an airtight freezer-safe dish. Drizzle half of the chocolate chip mixture on top of the whipped cream mixture. Keep layering like this. Pop your ice cream in the freezer for 5 hours before devouring.


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