I made ice cream… with no ice cream machine!

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You read it right. I made ice cream today, and without any fancy machinery! When I was looking for foods to make a week ago for my rapid blog series, I stumbled across a couple of interesting recipes that I thought to try later. Included on this list was this really neat homemade no-churn ice cream dish that didn’t require any sort of equipment. So today I just decided to give it try! I mean, for someone like me, a completely doable, mouth watering ice cream recipe is too good of a find to pass up.

Like many of the dishes I’ve made, this one was definitely new. I had no idea what went into the process of creating ice cream, so I really did feel like I was doing something different. Here’s a secret: it totally payed off. In less than 20 minutes, I had two pans of ice cream ready to be chilled! It was that simple. First I mixed the condensed milk together with the vanilla extract. After that, all I had to do was whip the heavy whipping cream and then add that to the previous mixture to create the base! I melted the Skippy’s peanut butter in the microwave and boom, my flavoring was finished. Easy, right? It didn’t require any sort of precise cooking skills or anything like that. All I was doing was just mixing ingredients around in a certain order and then throwing it into the freezer! It didn’t take very long, yet what I got was two giant pans of ice cream, ready to be enjoyed later on. The texture was perfect, and it hit the spot in terms of flavor. Not too sweet, but not too bland either. The cold, solid peanut butter fit perfectly with the light, almost fluffy vanilla ice cream base. To be honest, I was actually pretty scared when I first gave it a try, so I was so relieved to receive that familiar taste after the first bite. I mean, it’s no Hagen Daaz, but for a homemade recipe that doesn’t even use an ice cream machine, it’s not bad at all. My one recommendation is that you actually let it chill for a little longer than 4 hours, like maybe 5-6, so that it hardens a little more. If you like gelato, or a lighter ice cream texture, 4 hours is definitely enough, but for the type of ice cream that you get at, say Baskin Robbins, I think it’s better if you let it stay in there for a bit more.

Honestly, I think you should all give this a shot. It doesn’t take up too much time, and it’s a great dessert to be eating right now, in the summer time! Ice cream is such a unique dish, because usually people don’t have the tools to make it the “conventional” way, but now with this recipe, you can make it, right at home. The ingredients aren’t too hard to access, and after your first batch, I’m sure you’ll be wanting to make more!

Recipe: https://whatmollymade.com/no-churn-peanut-butter-ice-cream/

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Mixing the condensed milk with the vanilla extract.
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Before mixing the heavy whipping cream.
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After mixing the heavy whipping cream.
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The ice cream one hour in to the chilling process. Already looking very delicious!
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Putting the condensed milk-whipped cream mixture into the “loaf” pan along with the softened peanut butter to create the layers.

 

4 Comments Add yours

  1. NorCalKenny says:

    Great recipe! Thanks for sharing.

    Like

    1. n8chen says:

      Yeah, no problem!

      Like

    1. n8chen says:

      The ratio of skill required to how good it tastes will blow your mind!

      Like

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