My head says go to the gym, my heart says eat more ice cream!
~ Internet quote ~
If you do an internet search for no-churn ice cream recipes, your browser is likely to come back with over 10 million hits. All I can say is people sure love ice cream! And I was surprised that people seem to enjoy making homemade ice cream. Obviously, there are many people who haven’t invested in an ice cream maker or churn. Hence the many no-churn ice cream recipes online. But how do you choose which recipe to use? I like to use tried and tested recipes from friends or family. I have eaten my friend Angela’s no-churn ice cream many, many times. It is delicious, easy and only needs three ingredients! Definitely my first choice no-churn ice cream recipe.
3-2-1 ice cream!
My favourite recipes are those handed down from person to person. I got it from my friend who got it from her mother – you get the picture. This no-churn ice cream recipe is the go-to recipe of my friend Angela and her family. It uses three simple ingredients and has a clever way to remember the ratios. Three egg whites, two cups of cream, one tin of condensed milk: 3-2-1 ice cream. And once you have remembered that, there’s nothing to making this deliciousness. It is the perfect accompaniment to desserts such as Malva Pudding, Apple Tart and Olive Oil Polenta Cake. And yes, you can make the ice cream the main feature and add flavouring. If you like crunch you can add “bits” such as nuts or choc chips to give it texture. The world is really your bowl of ice cream!
Why not just buy some?
I can hear you asking why make what is available in every grocery store, convenience shop and kiosk. There are many answers to that question. Sometimes it’s simply because when you go to buy the ingredients for your meal, you can’t come straight home and shop-bought ice cream would melt. Or you don’t like the flavours of shop-bought ice cream – you might want to make orange and choc-chip ice cream. Another very valid answer is that you are sometimes asked to bring ice cream to a get-together while the host is making all sorts of elaborate dishes. Making the ice cream yourself will wow everyone and round off your foodie friends’ menu with aplomb! So 3, 2, 1 go make some ice cream!!
No-churn ice cream
- 3 egg whites
- 2 c whipping cream
- 1 tin condensed milk
- Whip the two cups of cream until stiff peaks form.
- Whip the egg whites in a separate bowl until stiff (the egg whites shouldn't slide out if you turn the bowl upside down).
- Whisk the condensed milk for a few seconds and then fold the egg whites carefully into the condensed milk using a spatula or palette knife.
- Fold the egg white mixture into the whipped cream and mix carefully.
- Pour the ice cream mixture into a 2 L container of your choice and freeze for at least 4 hours or overnight.
- The easiest way to add flavour to your ice cream is to add store-bought ice cream sauce such as chocolate, caramel or berry sauce.
- Add about 3 tbsp to half a cup of sauce when you whisk the condensed milk.
- If you would like to try a marbled effect: squirt some sauce and swirl through the unflavoured ice cream.
- For the Chococcino ice cream pictured here, I poured a shot of espresso over half a cup of dark chocolate chips and microwaved it for 30 seconds to melt. I let that cool down and mixed it into the condensed milk before folding the egg whites into the condensed milk.
- To add texture add a few tablespoons of chopped nuts, choc chips, sprinkles or candy such as Astros or Smarties when you mix the egg white mixture and whipped cream.
- To make Cookies & Cream ice cream, add half a cup of crushed Oreos.
- The ice cream mixture can also be spooned into ice lolly moulds to make individual servings.
- You will be left with 3 egg yokes after making this recipe. To use up the egg yokes, try making Two-minute Mayonnaise or Crème Brûlée.