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 CreamPrint Recipe
- 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
- 2 cups Cannoli Chips or cinnamon graham crackers, crushed into various sized pieces
Line a loaf pan with parchment paper and set aside (unless you have reusable ice cream containers like I do--then use those!).
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.
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.
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).
Serve cold with the option to sprinkle on more cannoli chips and drizzle on caramel sauce right before serving.
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!
Ice Cream! Ice Cream! Ice Cream!! So what is your favorite flavor of ice cream? Have you ever made no-churn ice cream before?? If you want to make this and need a stand mixer, I found a great site that gives a comprehensive review of all stand mixers, which you can check out HERE. That way you can buy the mixer best suited for your needs 🙂 And then make this ice cream!
This ice cream was creamy, sweet, had a nice spice flavor and the cannoli chips still had a crunch a few days later!