Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make sure all your ingredients are cold - warm ingredients will prevent the cream from whipping properly

Don't overwhip the cream - if it starts looking grainy or curdled, it's gone too far

Be gentle when folding ingredients together to maintain air bubbles that create a light texture

Adding a small amount of alcohol helps prevent ice crystals and keeps the ice cream softer (it won't freeze hard enough to make anyone intoxicated)

For fruit flavors, cook down puréed fruit to remove excess water before adding to prevent iciness

Freezing in a shallow container helps the ice cream freeze more evenly and quickly

If using a metal container, chill it in the freezer before adding your ice cream mixture

The ice cream will keep for up to 2 weeks in the freezer if well covered

For a smoother texture, stir the partially frozen ice cream once or twice during the first two hours of freezing

Let ice cream sit at room temperature for 5-10 minutes before serving for the perfect scoopable consistency

No-Bake Homemade Ice Cream

Name: No-Bake Homemade Ice Cream
Prep time: 20 min
Total time: 6 h 20 min
Yield: 8 servings (approximately 1 quart)
Cuisine: International
Ingredients: 2 cups heavy whipping cream, very cold; 1 (14 oz) can sweetened condensed milk; 2 teaspoons pure vanilla extract; 1/4 teaspoon fine sea salt; 2 tablespoons vodka or bourbon (optional, helps prevent ice crystals); Optional Base Flavors (choose one):; 3 tablespoons unsweetened cocoa powder (for chocolate); 1/2 cup creamy peanut butter (for peanut butter); 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water (for coffee); 1/2 cup mashed ripe banana (for banana); 1 cup strawberry purée, reduced and cooled (for strawberry); 1/4 cup fresh lemon juice and 1 tablespoon lemon zest (for lemon); Optional Mix-ins (choose 1-3):; 1/2 cup chocolate chips or chunks; 1/2 cup chopped cookies (Oreos, chocolate chip, etc.); 1/2 cup chopped nuts (toasted for better flavor); 1/2 cup crushed candy bars; 1/3 cup caramel or fudge sauce, slightly chilled; 1/3 cup fruit preserves or jam; 1/4 cup sprinkles; 2 tablespoons bourbon or rum (adults only); For Serving:; Waffle cones or bowls; Fresh berries; Chocolate sauce; Caramel sauce; Whipped cream; Chopped nuts; Sprinkles; Equipment:

This No-Bake Homemade Ice Cream offers a delightful frozen treat that requires no special equipment or cooking techniques, yet delivers rich, creamy results with incredible versatility for customization. A medium-difficulty recipe that demands careful attention to ingredient temperatures and mixing techniques, this ice cream achieves its scoopable texture through a precise balance of sweetened condensed milk, whipped cream, and thoughtful mix-ins. .

Prep Time

20 Minutes

Cook Time

0 Minutes

Total Time

6H20 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups heavy whipping cream, very cold

1 (14 oz) can sweetened condensed milk

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons vodka or bourbon (optional, helps prevent ice crystals)

Optional Base Flavors (choose one):

3 tablespoons unsweetened cocoa powder (for chocolate)

1/2 cup creamy peanut butter (for peanut butter)

2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water (for coffee)

1/2 cup mashed ripe banana (for banana)

1 cup strawberry purée, reduced and cooled (for strawberry)

1/4 cup fresh lemon juice and 1 tablespoon lemon zest (for lemon)

Optional Mix-ins (choose 1-3):

1/2 cup chocolate chips or chunks

1/2 cup chopped cookies (Oreos, chocolate chip, etc.)

1/2 cup chopped nuts (toasted for better flavor)

1/2 cup crushed candy bars

1/3 cup caramel or fudge sauce, slightly chilled

1/3 cup fruit preserves or jam

1/4 cup sprinkles

2 tablespoons bourbon or rum (adults only)

For Serving:

Waffle cones or bowls

Fresh berries

Chocolate sauce

Caramel sauce

Whipped cream

Chopped nuts

Sprinkles

Equipment:

Stand mixer or hand mixer with whisk attachment

Large mixing bowl (chilled in freezer for 10 minutes)

Rubber spatula

Loaf pan or freezer-safe container (6-cup capacity)

Plastic wrap

Measuring cups and spoons

Instructions

Chill your mixing bowl and beaters in the freezer for 10-15 minutes before starting. This helps the cream whip better.

In a medium bowl, combine the sweetened condensed milk, vanilla extract, salt, and alcohol (if using). If adding a base flavor like cocoa powder or peanut butter, mix it in now until completely smooth. Set aside.

In your chilled mixing bowl, pour the cold heavy cream. Using a stand mixer or hand mixer on medium speed, begin whipping the cream.

Gradually increase to medium-high speed and whip until firm peaks form - when you lift the beater, the cream should stand up straight with just a slight curl at the tip.

Using a rubber spatula, gently fold about 1 cup of the whipped cream into the condensed milk mixture to lighten it.

Carefully fold the lightened condensed milk mixture back into the remaining whipped cream until just combined. Don't overmix - you want to preserve as much air as possible.

If using swirls like fudge sauce or fruit preserves, pour half the ice cream base into your freezer container, dollop half the swirl ingredient on top, then repeat with remaining ice cream and swirl. Use a knife to create swirl patterns.

For mix-ins like chocolate chips or cookie pieces, gently fold them into the ice cream base just before transferring to the freezer container.

Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth the top with a spatula.

Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.

Cover with another layer of plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

No-Bake Homemade Ice Cream

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

No-Bake Homemade Ice Cream

Ingredients

Instructions