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How To Make No-Cook, No-Churn, 2-Ingredient Ice Cream

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Location: USDA Zone 8a
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One of my memberships includes a subscription to a magazine.  Last month, this magazine had its annual Holiday Recipe Contest.  One of the prize winning recipes was called "Whipped Sheet Cake Ice Cream".  While I don't get the name, I did like the concept of making ice cream without an ice cream churn.  I looked around the internet to see if this was something everyone knew about except me and yes ...

This ice cream really is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer — or even, if you’re very industrious, a whisk and some upper-arm strength. No ice cream machine needed. And it tastes just as decadent and silky-smooth as any ice cream I’ve ever tried, homemade or otherwise. This step-by-step recipe is simply your fastest, easiest-ever ticket to amazing ice cream at home.

 Two Ingredients: Whipped Cream and Sweetened Condensed Milk

All you need to make this ice cream is a few cups of heavy cream and a can of sweetened condensed milk (not to be confused with evaporated milk). Whip the cream, fold it into the sweetened condensed milk, freeze for a few hours, and sweet ice cream bliss is yours. Sure, you can argue that sweetened condensed milk is itself two ingredients — milk and sugar — but if I only have to pour one thing in my bowl, then it counts as one ingredient in my kitchen.

Add mix-ins like nuts, fruit, caramel, or chocolate chips by layering them into the ice cream as you pour it into the freezer container. You can also flavor the ice cream itself by warming the cream and then steeping ingredients like fresh mint, coffee beans, and fresh ginger for a few minutes, or make chocolate ice cream by stirring some chopped chocolate in the warm cream until it melts. Just be sure to completely chill the cream in the fridge before whipping it.


The prize winning recipe:

Whipped Sheet Cake Ice Cream

2 Cups heavy whipping cream
1/4 C sugar
1 C sweetened condensed milk
3/4 C cocoa powder
3/4 C chopped nuts
2 teaspoons vanilla extract

In a large bowl, use a mixer on high speed to whip cream until stiff peaks form. Add sugar a small amount at a time to aid in peak formation

In a separate bowl, mix condensed milk, cocoa powder, nuts and vanilla

Fold the whipped cream into the condensed milk mixture and transfer to a freezer-safe covered container.  Freeze until firm, at least 24 hours

Serves 8-10


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Posts: 773
Location: Coastal Salish Sea area, British Columbia - USDA zone 8-9
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I have managed to do this quite a few times, only with a hand blender, heavy cream, egg yolks, maple syrup, vanilla and a freezer.
It works quite well and it tastes oh so good.
Posts: 200
Location: WNC 6b
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That sounds delish! We make our ice cream with coconut milk and honey. We make ours with a churner, it's an electric frozen pot. no salt needed.

This recipe sounds simply delicious.
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Location: Ontario - Gardening in zone 3b, 4b, or 6b, depending on the day
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My favourite homemade recipe is - pour cream over frozen berries. Mash with a stiff fork or spoon until combined and the cream freezes. If desired, sweeten to taste with sugar.  Yum!
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Location: New England
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My fave easy “ice cream” is frozen bananas and lemon juice. Chunk the bananas, sprinkle with lemon juice, freeze. Take out of freezer. Mash and eat! Not self-sufficient here in New England but certainly frugal and easy.
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