Can you believe that this bunch of ice cream desserts are no churn and also gourmet? Unbelievable right? Pinch yourself and try these ice cream recipes for yourself, the only downside to these recipes is that it won’t feel enough and you’ll want to make more! Each recipe uses a different ingredient that dominates the flavor profile. Like caramel swirl ice cream packs a strong caramel flavor, and mint chocolate ice cream balances chocolate with the mint, but the latter is stronger. So, try these recipes and surprise your loved ones!
1. Caramel Swirl Ice Cream
Ingredients
- 315 ml whipping cream
- 200 gm sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp sea salt
- 240 ml caramel sauce (with 1 tsp salt)
- 120 gm milk chocolate toffee bits, optional
Instructions
- In a chilled metal bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- With the mixer still running, drizzle in the condensed milk, vanilla extract, and sea salt. Continue whipping until thick and creamy.
- Carefully transfer half of the ice cream into a loaf pan, spreading it evenly.
- Using a spoon, generously drizzle half of the salted caramel sauce over the base in a zigzag pattern. If using toffee bits, sprinkle half of them on the surface.
- Spoon the remaining ice cream mixture on top, then smooth with a spatula.
- Drizzle the remaining caramel sauce over the top layer and sprinkle with the remaining toffee.
- Using a chopstick or thin knife, gently swirl the caramel throughout the mixture, just once.
- Cover the pan tightly with plastic wrap or foil, making sure it's touching the surface.
- Freeze for at least 4 hours, for it to firmly set. Let stand at room temperature for 5 minutes before scooping.
2. Mocha Hazelnut Swirl Ice Cream
Ingredients
- 600 ml heavy cream
- 400 gm sweetened condensed milk
- 2 tbsp instant espresso powder
- 60 gm Cadbury cocoa powder
- 120 gm hazelnut butter
- 60 gm roasted hazelnuts, roughly chopped
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the heavy cream, sweetened condensed milk, instant espresso powder, and cocoa powder. Beat for 2-3 minutes until soft peaks form.
- Pour ⅓ of the whipped mocha mixture into a loaf tin, and smoothen the top.
- In a separate bowl, thoroughly mix the hazelnut butter and roasted hazelnuts until mixed.
- Take ⅓ of the hazelnut mixture and drop small dollops across the ice cream surface. Using a thin knife, create swirls by dragging it through the creamy mix.
- Add another third of the mocha mixture on top and repeat the hazelnut swirling process
- Finish with the ⅓ mocha mixture and the remaining hazelnut mixture, swirling once again.
- For extra texture and visual appeal, sprinkle additional chopped hazelnuts over the top
- Cover the tin tightly with plastic wrap, pressing it against the surface
- Place in the freezer for 6-8 hours or ideally overnight until completely set.
- Enjoy in a bowl topped with a generous spoonful of hazelnut butter and chopped hazelnuts.
3. Brownie Sundae Caramel Swirl Ice Cream
Ingredients
- 490 ml heavy cream, chilled
- 2 tsp vanilla extract
- A pinch of salt
- 400 gm sweetened condensed milk
- 255 gm fudge brownies, crumbled
- 160 gm caramel sauce
- 70 gm salted roasted peanuts, roughly chopped
Instructions
- Beat the cream vanilla and salt in a large bowl with an electric mixer until soft peaks form.
- To the thick cream, add the condensed milk, and beat for another 1-2 minutes until combined.
- Take half of this creamy concoction and add to an 8-inch square baking pan. Then sprinkle with the crumbled brownies, half of the peanuts, and half of the caramel sauce.
- Repeat the same process to make another layer. Use a thin knife to swirl and press the brownies and peanuts into the ice cream and smoothen the top. Any extras can go on top.
- Cover with plastic film and freeze it for 8 plus hours, when it's firm enough to scoop.
4. No Churn Mint Chocolate Chip Ice Cream
Ingredients
- 475 ml whipping cream
- 400 gm sweetened condensed milk
- 1 tsp peppermint extract
- 3-6 drops green food coloring, optional
- 250 gm Cadbury Dairy Milk Bar, chopped
Instructions
- Whip the heavy cream, in a preferably chilled metal bowl, on high speed, using an electric mixer, until stiff peaks form.
- Take another bowl, and add the condensed milk, peppermint extract, and food coloring. Mix.
- Then pour this mixed liquid into the whipped cream along with the chopped chocolate. Fold everything gently, using a spatula until combined.
- Pour this into an 8-inch baking dish and cover tightly with plastic wrap.
- Place the ice cream into the freezer for 6-8 hours to firm up and serve the next day.