This is your one-stop destination for making three different ice cream flavors from scratch! If simple is what you seek then you’ll be pleased to know these recipes are extremely basic, made with condensed milk, some cream, and their key flavor elements, and not much else. This is the perfect occasion to make all three no-churn ice cream and make your own 3 layer ice cream!
No-Churn Homemade Ice Cream (3 Flavors)
(Serves 8 per ice cream)
Ingredients:
Vanilla Ice Cream
- 400 gm sweetened condensed milk
- 1 tbsp vanilla bean paste or 1 scraped vanilla bean or 2 tsp vanilla extract
- Pinch of fine sea salt
- 475 ml heavy cream, chilled
Chocolate Ice Cream
- 115 gm Cadbury Bournville 50% chocolate bar, melted
- 400 gm sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 475 ml heavy cream, chilled
- 30 gm Cadbury cocoa powder
- 85 gm mini chocolate chips
Strawberry Ice Cream
- 450 gm fresh or frozen strawberries, stems removed and quartered
- 400 gm sweetened condensed milk
- ½ tsp vanilla extract
- Pinch of fine sea salt
- 475 ml heavy cream, chilled
Instructions
- Let's start with the vanilla first. Before anything else, put a metal bowl in the freezer and let it chill for 15 minutes. If using an electric whisk, chill the metal detachable beaters too.
- In a separate medium-sized bowl, whisk the condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
- Remove the cold bowl from the freezer and add the chilled heavy cream to the bowl. Beat using an electric mixer or a manual one, on low speed and gradually increase the speed to high, until stiff peaks form.
- Pour the condensed milk mixture into the beaten heavy cream and use a spatula to gently fold the ingredients until combined well.
- Pour ice cream into a 9”×5" loaf pan, no greasing is required. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
- Transfer to the freezer and freeze for at least 4 hours or overnight before serving.
For the Chocolate Ice Cream:
- As before, freeze a metal bowl in the freezer for 15 minutes, for a better whipped cream, that holds well. You can also freeze the metal beaters or whisk.
- Meanwhile, add the chopped chocolate bar into a microwave-safe and heatproof bowl. Use the bain-marie method or just use the microwave, to melt the chocolate, while stirring in between the heating. Once it is almost melted, remove from the heat and set aside to cool. Stir occasionally to have a smooth liquid.
- In a separate bowl, whisk the condensed milk, vanilla extract, and sea salt. Stir in the warm and melted chocolate.
- Take out the metal bowl from the freezer and add heavy cream and cocoa powder. Beat on low speed with an electric mixer and gradually increase the speed to high, until stiff peaks form.
- Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined. Stir in chocolate chips.
- Pour the ice cream into a 9×5" loaf pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
- Transfer to the freezer and freeze for 4-6 hours and serve the next day.
For the Strawberry Ice Cream:
- Like before, place a metal bowl in the freezer for 15 minutes, along with the metal whisk.
- Meanwhile, add the rinsed and chopped-down strawberries in a blender and puree. Then pour it into a small saucepan.
- Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
- Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
- Remove the chilled metal bowl from the freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high speed until stiff peaks form.
- Pour the strawberry mixture into the whipped cream and fold until completely combined.
- Pour into a 9”×5" loaf pan and gently press a piece of plastic wrap into the ice cream’s surface.
- Place the ice cream into the freezer and freeze for at least 4-6 hours or more for best results.