Chef Time!

Chef Time!

Saturday, June 13, 2015

You Scream, I Scream, We All Scream For Ice Cream!

No Churn Chocolate Peanut Butter Ice Cream

If The Better Half had to choose a favorite dessert, it would be chocolate peanut butter ice cream.  Our freezer would have a pint of chocolate peanut butter Haagen-Daz in it at all times. But up until recently, I had never been able to make her, her favorite treat because I don’t have an ice cream maker! I just don’t have room to store it, so it is one appliance I’ve decided I don’t need. But then I discovered no churn ice cream, and what a dangerous discovery it was.

No Churn ice cream is so ridiculously easy to make! And you really only need two base ingredients,,,heavy whipping cream and sweetened condensed milk. So I played around with this perfect no churn base and came up with No Churn Chocolate Peanut Butter Ice Cream.

1 pint heavy cream
14 oz. sweetened condensed milk
4 oz. chocolate (finely chopped then melted, I use Ghirardelli Bittersweet)
½ c. Reese's Peanut Butter Cups (mini, chopped)
½ c. peanut butter (I used JIF extra crunchy)

In the bowl of a stand mixer fitted with the whisk attachment, whip cream to stiff peaks, about 3 minutes.
In a separate bowl, stir together the melted chocolate and the sweetened condensed milk until well combined. Fold the whipped cream into the chocolate mixture, and keep folding until fully incorporated. Fold in the Reese's. Pour half of the ice cream mixture into a loaf pan. Heat the peanut butter in the microwave for about 30 seconds, until very soft and almost liquid. Spoon half of the peanut butter over the first half of the ice cream, then gently swirl it into the ice cream with the tip of a butter knife. Pour the rest of the ice cream on top. Spoon the rest of the peanut butter on top and gently swirl it into the ice cream.
Cover the loaf pan tightly with plastic wrap and freeze until firm, about 4- 6 hours.



No Churn Coffee Ice Cream

I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavor is deep, complex and utterly compelling.
So, here's how it goes: you don't make custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce. 

2 c. Heavy cream
14 oz. Sweetened condensed milk
2 tbsp. instant coffee granules
1 tsp. Vanilla

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, cafe latte colored airy mixture, and then fill a loaf pan cover with foil or in plastic airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.


No Churn Oreo Ice Cream

2 c. heavy whipping cream
14 oz. sweetened condensed milk
12 oz. Oreo Cookies
1 tsp vanilla


Crush 2/3 of cookies in food processor. Crumble remainder by hand to get variety of size pieces. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. Fold in condensed milk until blended. Fold in crushed cookies. Spread this mixture into a loaf pan. Cover with foil and freeze for 6 hours or until firm.

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