Desserts/ Ice Cream

No-Churn Churro Ice Cream

No churn ice cream is the easiest ice cream to make…literally all you need is three ingredients and about 10-minutes, and you got yourself ice cream!  No fancy ice cream machine needed.  Cinco de Mayo is quickly approaching, so I am all about embracing the cinnamon and sugar treats (ummmm churros, anyone?!).  So if we are celebrating, we should have ice cream.  Yes?  Yes!

The base for most no-churn ice cream is generally heavy whipping cream, sweetened condensed milk and extract.  A blank canvas to add your flavors to.  The first time I made no-churn ice cream I was pretty skeptical, but once you make this, you will become a believer too.  Trust.  And how fun is it to add your favorite flavors to your ice cream?!

So since I was going the “churro” route with this ice cream, I decided this ice cream would be perfect with some Original Cannoli Chips Cinnamon Sugar Cannoli Chip pieces mixed in.  Yes.  Amazing!  You could also use cinnamon sugar graham crackers instead…but if you haven’t tried Original Cannoli Chips, you gotta order yourself some!

All you need is a stand mixer to make this ice cream….but I bet you could get away with using a hand mixer, if you have the patience to hold the mixer for the time it takes for your cream to reach stiff peaks.  I am lazy.  And my KitchenAid mixer is probably the most used appliance in my kitchen 😉

No Churn Churro Ice Cream

Print Recipe
Serves: 10 Cooking Time: 0-minutes

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits!)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (5.1-ounce) package Original Cannoli Chips Cinnamon and Sugar Cannoli Chips, crushed into various sized pieces (approximately 2 cups)

Instructions

1

Line a loaf pan with parchment paper and set aside (unless you have reusable ice cream containers like I do--then use those!).

2

In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip the cream on medium-high speed until the cream thickens and you reach stiff peak status. You have stiff peaks when you can turn the whisk upside down, with the cream on it, and the peak still holds its shape. Do not over mix though. Or you get butter. Not what we are going for here.

3

Add the sweetened condensed milk, vanilla extract, ground cinnamon and ground nutmeg to the mixer. Mix on medium-high speed until all ingredients are incorporated and the mixture is thick. Remove the bowl from the mixer and fold in the cannoli chips.

4

Pour mixture into prepared loaf pan or ice cream containers. Cover the loaf pan with plastic wrap. Put ice cream in the freezer to set and freeze (preferably overnight).

5

Serve cold with the option to sprinkle on more cannoli chips and drizzle on caramel sauce right before serving.

Notes

Ice cream will stay fresh in the freezer, when properly stored, for 2-3 weeks.

I scream!  You scream….

We all scream……

FOR ICE CREAM!!!!

Throw some more Cannoli Chips on top for good measure.  Good luck not eating the whole pint in one sitting too 😉

How do you feel about caramel sundae sauce??  Lets go ahead and drizzle some of the that on top too…..

Keep going….keep going.  Perfect!

I used my Vain Vanilla Extracted in Ginger Spirits to give my ice cream an intense vanilla-gingery flavor. So amazing.  Click HERE to see what I am talking about!  This extract knocked this ice cream out of the park!  You can use regular ol’ vanilla extract too….but Vain is my extract of choice here.

Ice Cream!  Ice Cream!  Ice Cream!!

Happy Cinco de Mayo week!  Yup…I am celebrating all week with some Cinco de Mayo inspired desserts.

So what is your favorite flavor of ice cream?  Have you ever made no-churn ice cream before??

James is quite the ice cream connoisseur (most firefighters are…shhhhh…it’s a secret) and James said this was probably the BEST ice cream he has ever had.  And the boy is honest with me…just wait to see his review of some chocolate cookies I made 😉  James said the ice cream was creamy, sweet, had a nice spice flavor and the cannoli chips still had a crunch a few days later!

XOXO,

Kelly

 

Join Kelly Lynn's Sweets and Treats!
If you enjoy my recipes and my blog, I would love for you to sign up to receive my FREE emails!  New blog posts sent directly to your in-box!
Thank you for helping me grow my blog, one reader at a time!

 

PS– I have linked this recipe up to the Monday Meal Plan link party!

You Might Also Like

12 Comments

  • Reply
    Kelsie | the itsy-bitsy kitchen
    May 2, 2017 at 7:15 AM

    My KitchenAid is easily the most-used tool in my kitchen! I sometimes feel like I should give it a vacation :). This ice cream sounds ridiculously good. Churros are soooo delish–I love that I can get my ice cream fix AND my churro fix all at once!

    • Reply
      Kelly
      May 2, 2017 at 2:54 PM

      Thank you Kelsie! I am just waiting for my Kitchen Aid just to shut down in pure exhaustion one of these days hehehe. My husband LOVED this ice cream! I definitely will be making it again for him. XOXO 🙂

  • Reply
    Jessica @ A Kitchen Addiction
    May 2, 2017 at 8:01 AM

    What a great flavor for ice cream! I need to check out those cannoli chips!

    • Reply
      Kelly
      May 2, 2017 at 2:56 PM

      Thank you Jessica! Yes! You will be addicted (hehehe) once you try Cannoli Chips! I have successfully got all my friends and family hooked on them 🙂 And this ice cream was great for adding cannoli chips to! XOXO 🙂

  • Reply
    Lindsay | With Salt and Pepper
    May 2, 2017 at 11:03 AM

    No churn ice cream is the BEST!!!! And don’t you think it tastes even creamier or something? I can’t put my finger on it. I have leftover churros from the other day and am thinking this is the perfect thing to make with them!!! XO

    • Reply
      Kelly
      May 2, 2017 at 3:01 PM

      Happy Tuesday Lindsay! Yes…no churn ice cream does seem creamier, huh?? Glad I am not the only one that thinks that! This ice cream turned out amazing and would be yummy with leftover churros (umm how do you even have leftovers????? I would eat them all hahaha). XOXO 🙂

  • Reply
    GiGi Eats Celebrities
    May 3, 2017 at 6:44 AM

    I CANT EVEN. CANT. EVEN. I think I had a churro like ONCE before in my life, and it was EPIC. EPIC I tell you!!! I fell in utter lust with the food…. SO SO SO good – and this recipe is killin’ me. I want it for breakfast.

    • Reply
      Kelly
      May 3, 2017 at 3:15 PM

      Hahahahaha….well we need to come up with a dairy free, no refined sugar, gluten free churro for you so you can have one again!! And then I could eat them too hehehe 🙂 XOXO

  • Reply
    Kim | The Baking ChocolaTess
    May 3, 2017 at 9:10 AM

    I love the no-churn ice cream because it super easy to make! I’m loving this whole churro combo thing. I would DEVOUR this in one fatal swoop. 🙂

    • Reply
      Kelly
      May 3, 2017 at 3:16 PM

      Hehehe thanks Kim!! James ate one pint before dinner I think hehehe….it definitely didn’t last long in the house! So yummy 🙂 XOXO

  • Reply
    foreverfaithandfood
    May 9, 2017 at 5:10 PM

    Yum! Why is churro everything so good?

    • Reply
      Kelly
      May 10, 2017 at 2:36 PM

      Hehehe I know right?!! It’s that yummy cinnamon and sugar combo 🙂 XOXO

    Lets chat! Leave me a comment!

    JOIN KELLY LYNN'S SWEETS & TREATS!
    If you enjoy my recipes and the blog, I would love to have you sign up for my FREE email subscription!  New blog posts sent directly to your in-box, so you never miss a thing!  
    Thank you for signing up and helping me grow the blog, one reader at a time!
    %d bloggers like this: