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.
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
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.
I don’t know anyone who can resist a s’more. The combo of chocolate, graham cracker, and marshmallow is hard to beat. As a way to combat this unusually early heat spell I was all about making a version of the treat that involved ice cream. Why not try a super easy version of a baked Alaska? A baked Alaska is typically a cake covered with a mound of ice cream that has a meringue crust. For my s’more version I substituted a pre-made graham cracker crust for the cake and marshmallow creme for the meringue.
This meant that the prep was very simple, and I was able to use a crème brulee torch (whoo hoo! Another use for this obscure kitchen item!) to caramelize the fluff rather than messing around with meringue and turning on the oven.
To get a rich, chocolate flavor I used a fudge swirl chocolate ice cream, though you can use your favorite chocolate ice cream.
I made this in both a 9-inch crust as well as the mini 3-inch crusts with ease. Only the minis are shown in the photos since we devoured the full pie version before I could get photos in. My guests and family all enjoyed the treat – I hope yours does too!
Update: I managed to snag a photo of a slice from a 9-inch pie version before it was gone!
S’more Baked Alaska
2 cups chocolate ice cream
9-inch premade graham cracker crust or 6 mini (~3-inch) graham cracker crusts
7 ounce jar of marshmallow crème
Thaw ice cream for 10-15 minutes or until easy to scoop. Add the ice cream to the graham cracker crust (or evenly divide between the 6 mini crusts) and refreeze, at least 30 minutes. Pour the marshmallow creme evenly over the top(s) of the ice cream. Use a crème brulee torch and caramelize the top of the marshmallow fluff. Cut the large s’more baked Alaska into wedges and serve (each mini baked Alaska makes one serving).
Mint and chocolate. Need I say more? I happen to love the combination in all sorts of dessert forms – cheesecake, brownies, etc. For today’s treat I thought a grasshopper soda float would be a fun take on the frozen pie.
While you can buy chocolate soda, it is super easy to make your own by stirring together chocolate syrup and club soda.
A few scoops of mint chocolate chip ice cream is added to the bottom of a tall glass (preferably narrow to trap the fizz) and the chocolate soda is poured on top to create the deliciously simple dessert. Dig in with a tall spoon and a straw or two. In my house the kids barely came up for air, attempting to drink the grasshopper soda float in one sip. The adults showed a bit of restraint and managed to stretch their consumption to a few gulps. I think I have found a new summertime favorite treat!
Grasshopper Soda Float
1 cup chocolate syrup
3 cups club soda
3 cups mint chocolate chip ice cream
Green sugar for garnish (optional)
In a large pitcher, stir together the chocolate syrup, and club soda. Add 3/4 cup mint chocolate chip ice cream to each of four highball or tall glasses. Evenly pour the chocolate soda over the ice cream. Sprinkle with green sugar (if desired) and serve.