Tag Archives: sweetened condensed milk

Technique: No Churn Ice Cream (Cranberry Sauce)

I’ve posted this recipe/technique of making ice cream, without an ice cream maker, before. However, I thought I’d give it another look before the holidays, when an easy make-ahead dessert might be just what you want. Especially if you have some leftover cranberry sauce. You may even want to make some cranberry sauce just so you can make this.

All you need is whipping cream, sweetened condensed milk (though you CAN use sweetened cream of coconut as well), alcohol (about 1 tbsp per batch) and flavourings. And at least six hours in the freezer.

Small Batch No Churn Ice Cream – recipe makes ~ 3-4 cups of ice cream, more depending on the bulk of add-ins

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tablespoon of the extract is all you need.

Variations:

Fruit – fruit purees or preserve, shredded coconut, curd (lemon, lime, orange, raspberry etc), fruit liquer ie Kirsch, Cointreau/Grand Marnier
Chocolate – cocoa powder, chocolate or fudge sauce, Nutella, chocolate liquer ie Bailey’s, Bols, De Kuyper, chocolate bars
Coffee – espresso powder, coffee liqueur ie Tia Maria, Kahlua, Patron for a tequila base
Nuts and seeds – coarsely or finely chopped, peanut butter, Nutella, sesame seeds (tahini), chocolate bars
Cheesecake – softened cream cheese or mascarpone may be combined with the sweetened condensed milk for a denser ice cream

Special Category:

Seasonal favourites – pumpkin pie, egg nog, cranberry sauce

Cranberry Sauce No Churn Ice Cream Ingredients – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 tbsp brandy, 1/2 cup home made cranberry sauce, plus another 1/4 cup cranberry sauce to swirl through the ice cream.

Reader Challenge:

Replicate your favourite chocolate bar (ie Thin Mints, Cadbury creme egg), cookie (ie Samoas, Oreos) or other dessert (ie tiramisu, apple pie) in ice cream form, like the Ferrero Rocher chocolates I made a while ago. Share a link to a picture on your own site.

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Small Batch No Churn Ice Cream – Deconstructed Ferrero Rocher and Lemon Curd & Limoncello Cheesecake

ETA (07/21/2017): Replaced both the Ferrero Rocher and lemon curd scoop pictures.

For ice cream lovers without an ice cream maker or a large amount of freezer space, and a love for different flavours of ice cream, a small batch of no churn ice cream may be the solution. Especially as this type of ice cream is so VERY rich and a 1/2 cup serving is enough to satisfy most people. I picked two very different flavours of ice cream to cater to different cravings.

For Chocolate Hazelnut/Nutella Lovers – Deconstructed Ferrero Rocher Ice Cream

I wanted to buy some of the actual chocolates, chop them up and stir them into a Nutella flavoured ice cream but they didn’t have any at the grocery store so I was forced to use the elements for a ‘deconstructed’ version.

Deconstructed Ferrero Rocher Ice Cream – makes ~3 cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
50 gm coarsely chopped hazelnuts (filberts), reserve a teaspoon or so of nuts for decorating the top
1/2 cup Nutella
1 tbsp rye whiskey vanilla extract
1/4 cup (or more) fudge sauce** (or Nutella if you don’t have any fudge or chocolate sauce)

** I used Martha Stewart’s recipe

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, combine the sweetened condensed milk with the Nutella until smooth. Stir in the chopped hazelnuts.

Fold the stiff cream into the sweetened condensed milk/Nutella/nut mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of fudge sauce over the surface of the ice cream. Add the rest of the ice cream mixture. Drizzle some more fudge sauce over the ice cream

Sprinkle the reserved nuts over the top.

NOTE: Next time, I won’t line the container with saran wrap as it fell into the ice cream and got all messy. I was TRYING to keep the container neat.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

For Citrus Lovers – Lemon Curd & Limoncello Cheesecake Ice Cream

I wanted the bright citrus hit of lemons so I used my home made lemon curd to flavour the ice cream. The Limoncello I made a few years ago provided the liqueur in the recipe, and, because it just wasn’t rich and creamy enough with the whipping cream, in an adaptation of an earlier blueberry version, I added cream cheese to make it similar to a cheesecake.

Lemon Curd & Limoncello Cheesecake Ice Cream – makes ~3 1/2-4  cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
3 oz/85 gm cream cheese, softened to room temperature
1 tbsp Limoncello
1/3-1/2 cup lemon curd, divided

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, whip the cream cheese until smooth and then beat in the  sweetened condensed milk and the Limoncello.

Stir in a few tablespoons of the lemon curd.

Fold the stiff cream into the cream cheese/sweetened condensed milk/lemon curd mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of lemon curd over the surface of the ice cream. With a wooden skewer or chopstick, marble the curd through the ice cream.

Add the rest of the ice cream mixture and flatten the top. Dot some more lemon curd over the top of the ice cream and marble through as before.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

Albondigas (Mexican Meatball) Soup and Cafe Bombon

I had planned on a Greek themed cooking weekend inspired by a package of phyllo dough in my freezer … galactoboureko and spanakotheropita and dolmathes. (I keep seeing those jars of brined grape leaves in the grocery store). I even wrote them down on a piece of paper.

And then I picked up a two pound package of fresh lean ground beef on sale at Freshco and decided to make albondigas (Mexican meatball) soup since my friend Spikesgirl58 had shared her recipe with me earlier in the week. Well, I started with her recipe.

And then I made a few changes.

Are you surprised?

I figure that about 90% of the recipe is hers.

I thawed the rest of the 1 pound package of home made Mexican chorizo to add to the meatball mixture, and picked up some other items on Saturday morning, including baby spinach, fresh cilantro and limes.

Spikesgirl’s Albondigas (Meatball) Soup – makes 6 – 8 main-dish servings

Meatballs – makes 40-44 meatballs, use half of the meatballs in soup below

1 1/2 – 2 pounds lean ground beef (or half beef and half raw chorizo sausage**)
1/4 cup bread crumbs
1 tsp salt
1 egg, well beaten
1/2 tsp red pepper flakes
1** – 3 cloves garlic, finely minced
1/2 cup fresh herbs (parsley, cilantro**, mint** and oregano), coarsely chopped
2 tbsp – 1/4 cup** rice

Soup

6 cups chicken stock
4 cups beef stock or consommé
1/2 tsp dried oregano (Mexican or Greek)
1 medium sized onion coarsely chopped
4 medium /6 small carrots, peeled and coarsely chopped
1 cup chopped tomatoes or canned with liquid (optional)
1/2** – 1 cup frozen corn (optional)
1/2** – 1 cup frozen peas (optional)
1/2** – 3/4 pound baby spinach
2 to 3 limes, cut into wedges

** Amounts I used

Combine ground beef/chorizo, bread crumbs, rice, garlic, red pepper flakes, chopped herbs, salt and egg. Form into meatballs about 1 inch in diameter (~2 tbsp).

In an 8 quart kettle, combine the chicken stock with the beef stock, onions and oregano.

Bring to a boil; reduce heat to a simmer. Drop the meatballs into the stock.

Simmer meatballs for about 5 minutes, then spoon off any fat. (THIS IS IMPORTANT … I didn’t do it and ended up with a layer of fat on top of my soup.)

Add the carrots and potatoes. Continue simmering, uncovered, for about 20 minutes or until carrots and potatoes are tender to bite.

Meanwhile, clean spinach discarding the tough stems. Wash leaves and chop the large ones in half. Add to stock along with corn/peas and tomatoes and cook, uncovered, for an additional 5 minutes.

“Ladle into bowls and pass limes,” according to Spikesgirl.

* * *

I used the second pound of ground beef for some spaghetti sauce and threw in some other leftover items from my freezer including sauteed mushrooms and pureed tomatoes.

Cafe Bombon

I thought this coffee drink would pair well with a Mexican soup as it has Spanish/Mexican roots … being equal parts sweetened condensed milk topped with piping hot espresso. Serve in a tall clear glass with a spoon so your guests can admire the layers and then stir and sip this VERY sweet drink. It cools quickly by the way.

No-Churn Blueberry Cheesecake Ice Cream

I’ve been doing some more freezer diving lately as a way of keeping grocery costs down and because the frost layer is pretty thick and I really NEED to defrost the poor thing. So, my recycled meals have been quick, tasty and filling (and, of course, economical) but not exactly post worthy. I’ll post a summary of this month’s meals shortly.

While rooting around in the depths, I ran across a clam-shell of blueberries, bought on sale a couple of months ago, and debated on lemon blueberry pound cake or muffins. I went with a no-churn blueberry cheesecake ice cream. The sweetened condensed milk (bought during the Xmas baking sales), along with the heavy whipping cream, will also help to clear out the fridge and pantry.

ETA: Sorry for the ‘not pretty’ picture below. I kept meaning to take a nicer one and then just devoured the rest of the ice cream without taking a single picture. (OOPS!!)

No-Churn Blueberry Cheesecake Ice Cream – makes ~4 cups

Ice cream base

NOTE: Recipe measures after the slash are based on using the smaller CDN can (300 ml) of sweetened condensed milk

2 cups heavy whipping cream/ ~ 1 1/2 cups
1 can (14oz) sweetened condensed milk/ 1 CDN can (10oz)
7 oz cream cheese, room temperature/ 5 oz
2 tsp vanilla / ~1 1/2 tsp

Blueberry swirl

2 cups fresh or frozen blueberries
3 tbsp sugar
2 tbsp lemon juice

Making the fruit swirl:

Combine the blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until the berries burst and release juices. You can crush some of the berries with your spoon or spatula to release more juices.

Let the berry mixture simmer for a few minutes, until the mixture thickens. Remove the pan from the heat, pour into a bowl, and stick your bowl in the fridge to chill. This is a good make ahead and the leftover ‘sauce’ makes a good topping for ice cream or pancakes.

Making the ice cream base:

In a VERY large bowl, beat your cream cheese with an electric mixer fitted with whisk/beater attachments until smooth.

Slowly add condensed milk and vanilla, and whisk the mixture until smooth.

Add the heavy cream and keep whisking until stiff peaks form. (This will take longer than usual due to the other ingredients. About 10 minutes is my estimate.) Spoon about half of your whipped cream mixture into a standard sized loaf pan.

Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan. Blobs of sauce work. Don’t worry about making it pretty.

Cover with your remaining whipped cream mixture, and top with the rest of the berry mixture. Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.

Cover the pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop. For a faster set, make the ice cream in 2 containers.

No Churn Dulce de Leche Ice Cream

I’m reposting this recipe by itself cause too many people seem to have missed it in its original Canada Day posting and it deserves a second look. I’m adding a couple of new pictures as well.

It was too blah and gray to bbq so I made chicken cutlets out of some of the boneless and skinless chicken breasts I bought on sale yesterday and served them with roasted potato wedges and a classic mojito. I finished the meal with no churn ice cream.

I’ve made ice cream before using the classic cooked egg custard and my inexpensive ice cream maker. It was very tasty, but time consuming to make, since you need to pre-chill your freezer container for a MINIMUM of 24 hrs…72 is much better. And you have to make your custard mixture the day before and refrigerate it at least overnight before churning it.

As with no-knead bread, I thought the concept seemed too good to be true. All you need is sweetened condensed milk, whipping/heavy cream and flavourings. And time, of course. You have to let your mixture freeze for at least 6 hours or all you get is a milkshake.

I had a can of dulce de leche flavoured sweetened condensed milk, that I bought on sale a while ago, in the pantry … which would save having to buy the plain version. So I gave it a try.

After all, ice cream and summer go together.

Dulce de Leche No-Churn Ice Cream – 4 cups

350 ml (1 1/2 cups) cold whipping cream
250 ml (1 cup) dulce de leche-flavoured sweetened condensed milk
30 ml (2 tbsp) bourbon or whiskey
5 ml (1 tsp) pure vanilla extract

In a large bowl using an electric mixer, starting at low and gradually increasing speed to medium-high, whip the cream until stiff peaks form.

In medium bowl, combine the sweetened condensed milk, bourbon and vanilla extract. Gently but thoroughly fold whipped cream into the milk mixture, being careful not to deflate the cream. You can start by stirring in about a cup to lighten the condensed milk mixture and then fold in the rest.

Spoon the mixture into a metal loaf pan or any freezer-safe container, lay a sheet of plastic wrap directly on top of the ice cream and freeze for 6 hours or overnight. You can drizzle additional dulce de leche over the ice cream as you pour it into the container. In Canada, a can of dulce de leche contains 300 ml, so you’ll have about 50 ml to play with.

NOTE: I used 2 tbsp of my whiskey vanilla bean extract in place of the liquor/vanilla combo. I tried to fold the whipped cream into the condensed milk mixture as carefully as possible in order not to deflate it but I lost a LOT of volume. Hopefully you’ll do better.