No-Churn Raspberry Cookies-and-Cream Ice Cream

P1050894

If you have a jar of nice raspberry preserves that you’ve been meaning to try, here is your chance.  This recipe is a simple way to make  ice cream without an ice cream maker.  The texture is a surprisingly good approximation of regular ice cream, and no-churn ice cream has the advantage that it won’t melt into a puddle.

Original recipe

 

No-Churn Raspberry Cookies-and-Cream Ice Cream
Adapted from Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 12 chocolate wafer cookies, crushed
  • 1 cup nice raspberry preserves

 

  1. Chill a 9″ x 5″ metal loaf pan.  Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
  2. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
  6. Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
  7. Stir raspberry preserves and chocolate cookie bits into the ice cream base with a sturdy spoon.
  8. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Advertisements

No-Churn Cookies-and-Cream Ice Cream

IMG_7293

This is a simple way to make cookies-and-cream ice cream without an ice cream maker.  The texture is a surprisingly good approximation of regular ice cream, and no-churn ice cream has the advantage that it won’t melt into a puddle.

Original recipe

 

No-Churn Cookies-and-Cream Ice Cream
From Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 12 chocolate wafer cookies, crushed

 

  1. Chill a 9″ x 5″ metal loaf pan.  Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
  2. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
  6. Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
  7. Stir chocolate cookie bits into the ice cream base with a sturdy spoon.
  8. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Fudge

IMG_5181

Dubbed “absurdly easy chocolate fudge” by the New York Times, this recipe lives up to its name.  You toss practically all of the ingredients into one bowl or pot and melt them together.  Then you pour the mixture into a pan and refrigerate it.  Voila, fudge!

Original recipe

 

Fudge
From New York Times

Yield: 16 two-inch squares

  • 4 tablespoons (1/2 stick) butter
  • 1 pound semisweet or bittersweet chocolate
  • 1 (14-oz) can sweetened condensed milk
  • teaspoon salt (optional)
  • ½ cup chopped nuts (optional)

 

  1. Grease an 8″ x 8″ baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
  2. In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine butter, chocolate, sweetened condensed milk, and salt, if using.  Mix just until melted and well combined.  Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.  (I actually heated everything in a small non-stick pot over very low heat on the stove.  You have to be careful to stir constantly and make sure the chocolate doesn’t burn if you do this.)  The mixture should be heated as little as possible.
  3. Stir in nuts, if using.
  4. Scrape mixture into prepared pan.  Refrigerate until set, about 4 hours or overnight.
  5. Lift fudge on paper out of pan and use a large knife to cut into squares.

Shaved Ice

photo

This is a tasty summer dessert that you can customize easily.  (Besides, how can you go wrong with sweetened condensed milk?)  Instead of using red beans (azuki) as a topping, you can substitute fresh mango, kiwi, or strawberry slices, watermelon chunks, canned lychee…  Anything that you think would go well with sweetened condensed milk, really!

Shaved Ice

A shaved ice machine (for example, this one)
A bowl of ice cubes
1 can sweetened condensed milk
Topping(s) of your choice (red beans, fruit,…)

1. Use the shaved ice machine to grind up as much ice as you’d like.
2. Drizzle a few spoonfuls of sweetened condensed milk over the pile of ice.
3. Add toppings.
4. Eat it before it melts!