Let’s talk about No-Churn Ice Cream! Ok, so one of the things about being food-obsessed is that you have to try out everything! I kept seeing all the recipes for No-Churn Ice Cream, and I could not comprehend how this would ever be a good thing. Come on! Really? I was raised making homemade ice cream the old-fashioned way. One of my earliest memories of ice cream is being the one that got to sit on top of the freezer while my dad and my brother took turns turning the crank. When my mom finally bought an electric ice cream freezer that made that god-awful noise while turning in our kitchen sink, we knew we were living the high life. So, needless to say, when all the no-churn recipes started making an appearance, I was skeptical! So, I researched several recipes and came up with this one for Chocolate Chunk No-Churn Ice Cream; I must say that it was better than I anticipated, and my husband and son have already finished it. But, it is going to have to keep the second-place ribbon. Sorry all y’all No-Churn fans, but in my humble opinion, the old-fashioned way is still the best!
If you are looking for another fantastic summertime treat, check out my magical peach cobbler, and let’s not forget to give those Hershey Chocolate bars a little credit for all this deliciousness!
NO CHURN ICE CREAMCourse: DessertDifficulty: Easy
A delicious alternative to hours churning homemade ice cream.
2 Cups Heavy Whipping Cream
2 Chocolate Bars
1 teaspoon Vanilla
1 Can ( oz.) Sweetened Condensed Milk
- Place a loaf pan into the freezer.
- Chill 2 cups of heavy whipping cream for 30 minutes in your freezer.
- Using a whisk attachment, whisk the cream until soft peaks form.
- Whisk in 1 teaspoon of vanilla and the can of sweetened condensed milk.
- Chop up the 2 chocolate bars and fold them into the mixture.
- Place into a chilled loaf pan and then freeze for a minimum of 4 hours.
- I recommend you not over-whisk the heavy cream (a soft peak will do).