No Churn Ice Cream

Over the last few months I have seen a couple mentions of no churn ice cream, which is ice cream that does not require an ice cream maker. Since my freezer is currently packed such that I couldn’t fit the bowl of my ice cream maker in between the other frozen foods I was intrigued. I used the no churn recipe from Wisconsin Cheese Talk, swapping out only the fruit mix-ins in their recipe for a peach preserve I am currently enjoying.

No Churn ICe Cream

Instead of the custard base of a typical ice cream, this no churn variety uses whipped cream as the base, with added creaminess from mascarpone cheese.  The texture is just as smooth as the churn-type ice cream and the flavor was a hit with my test audience (OK, my husband). The prep was so simple that anyone could make this ice cream. If I am in a time crunch but craving a frozen treat, this no churn ice cream will be at the top of my list of recipes to make!

No Churn Ice Cream

 

no Churn Ice Cream


No Churn Ice Cream

8 ounces mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
1/8 teaspoon salt

1 cup peach, mango, orange preserves or other favorite fruit preserves

Place mascarpone and sweetened condensed milk in bowl of stand mixer fitted with whisk attachment (or use hand-held electric mixer); whip until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in preserves leaving orange streaks to create a swirl effect. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.

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