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. 

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.

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

2016-04-04 11:33:08

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/