April 22, 2016

Fabulous Friday Flavour: Home-made No Churn Mint-Choc Ice-Cream

With only 2 main ingredients and without the need for an ice-cream machine, this no-churning technique makes access to ice-creams dangerously easy. 

 

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See that?! You’d only need condensed milk and liquid whipping cream as the base to get it going. No eggs or other emulsifiers required. Most, if not all of the recipes I found used double cream, but I decided with liquid whipping cream instead for lesser calories.

Then all you need is a stand mixer and some flavouring that suits your palette. It’s creamy, decadent…and did I mentioned d.a.n.g.e.r.o.u.s.l.y easy and quick? 

At the kids’ request, we decided to flavour it with mint and chocolate chips. One wanted the colour blue and the other wanted it in green. I compromised and added a bit of both. I experimented a little further by adding gelatin powder for texture as it acts as a stabiliser, preventing ice crystals from forming.

The result is heavenly. My kids are spoilt for life, and it made them realise that in ice-cream, the cats have become their new best friends.

 

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Win-win for all. This has given me immense satisfaction and I’ll be onto my next flavour soon enough!Try this at your own risk.  

Home-made No Churn Mint-Choc Ice-Cream
A creamy, decadent and easy ice-cream recipe that requires no ice-cream machine.
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Ingredients
  1. Half a can of sweetened condensed milk
  2. 1 packet of UHT whipping cream (liquid form)
  3. Half tspn gelatin powder, dissolved in hot water (optional)
  4. Half tspn vanilla essence
  5. 3 tspn mint essence
  6. 3-4 drops of green colouring
  7. 3-4 drops of blue colouring
  8. 1/4 of a packet Hersheys semi-sweet chocolate chips
  9. 4-5 tbsp chocolate sprinklers
Instructions
  1. Put the liquid UHT whipping cream in a mixing bowl
  2. Add vanilla essence and whisk on low
  3. While whisking add in the condensed milk and mint essence
  4. Add colouring of your choice
  5. Beat until it turns thick, creamy and stiff. Be careful not to over beat as it would curdle. Stop beating when you see a creamier texture (see 1st picture)
  6. Slowly fold in the dissolved gelatin powder and mix well. Careful not to overmix.
  7. Scrape out the mixture and transfer it all into a container
  8. Freeze for at least 3 hours before consuming
Notes
  1. One important note is not to over beat the cream or you'll get a curdled texture. It does not mean that it is spoilt, but a curdled textured ice-cream does not look to appealing!
  2. Gelatin is optional and you can choose to omit it.
Grubbs n Critters http://grubbsncritters.com/

 


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Comments
  1. This makes me wish I had a stand mixer! I so remember my cats while growing always begging me for my ice cream. Too funny! So nice of Spud to share 🙂

    • And that is all you need. Only a stand mixer! Don’t know what’s with cats and ice-creams and they seem to love it. Spud’s too happy to share hers and the cats wouldn’t leave her side. Very amusing to watch. 😀

  2. wow..that color!…gorgeous 🙂 and the cat ..love it 🙂

    • Thanks, Cristina! I love playing with colours.
      Oh yeah! The cats become such shameless beings with ice-creams. :p

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