No Churn Brain Freeze Ice Cream & Desserts for International Ice Cream Day

If you want to have ice cream but don’t want the store bought version, then making it at home is a great idea. You don’t necessarily need an ice cream maker to get stellar results. No churn ice cream is a convenient and accessible way to create this delicious frozen treat without also putting in a lot of manual labor. The result will also be far superior because you’ll have control over the quantity and quality of ingredients being used. Usually, no churn ice creams use heavy cream, sweetened condensed milk, and flavorings. You don’t even need any special technical skills like making custard over a double boiler, especially if you’re a beginner or have limited time and kitchen space. These recipes are also vegetarian and can be made vegan too. Keep reading to know more about how to make quick and easy no churn ice creams that you can enjoy on this World Ice Cream Day!

No Churn Chocolate Ice Cream

Ingredients:

• 50 gm Cadbury Cocoa Powder
• 120 ml milk
• 396 gm condensed milk
• 480 gm whipping cream
• ¼ tsp sea salt
• 2 tsp vanilla extract

Instructions:

• In a saucepan, add milk and cocoa. Mix well, then add the concealed milk and sea salt. You should whisk this mixture to prevent it from scorching at the bottom.
• When the liquid begins to steam, remove it from heat. Let it come down to room temperature, and then sieve it through a fine mesh sieve.
• Transfer into a container and put it in the freezer for half an hour. The liquid should be chilled, not frozen.
• To the cold chocolate milk, add whipping cream, and vanilla extract.
• Use a whisk to incorporate air into this until you get soft peaks.
• Transfer into an airtight container and freeze for six hours. Then enjoy this ice cream with a drizzle of some condensed milk or as part of a sundae.

No Churn Pistachio Ice Cream

Ingredients:

• 225 gm unsalted pistachios
• 480 ml non-dairy milk (store bought or homemade)
• 120 gm cashew or almond butter
• 120 gm applesauce or vegan yogurt
• 60 ml pure maple syrup
• 1 tbsp vanilla extract
• Pinch of salt

 Instructions:

• Soak the pistachios in boiling water for about half an hour. Then drain and let them cool down.
• In a blender, add the cooled pistachios, non-dairy milk, nut butter, applesauce or vegan yogurt, maple syrup, vanilla extract, and salt.
• Blend all the ingredients until you get a thick and smooth consistency. This is the one and only time you will be churning all the ingredients.
• Transfer into an airtight container and freeze for about six hours or overnight.
• Let the ice cream thaw for 5 minutes before scooping it out and enjoying.

 Three Ingredient Mango Ice Cream

Ingredients:

• 500 gm of mango pulp (made with fresh or frozen mangoes)
• 396 gm sweetened condensed milk
• 480 ml whipping cream

Instructions:

• Peel and chop the mangoes, then blend them to get a smooth pulp. You can also freeze the pieces and blend them. Else, use canned pulp, though it might be pre-sweetened.
• Once you're done with the pulp, add the condensed milk, and give another round in the blender. Then transfer into a large storage dish.
• Whip the cream with a handheld electric mixer or a whisk until you get soft peaks.
• Fold the whipped cream into the mango and condensed milk mix, then freeze the ice cream for about 6 to 8 hours. Ensure that all of the ingredients are mixed, but try not to deflate the air in the whipped cream.
• Enjoy with a generous scoop of this with some homemade ice cream cones, or add the ice cream to a refreshing milkshake.