I love ice cream. It’s so rich and creamy, cold and delicious. It’s a perfect treat for any time of the day. One of the things I love most about it, though, is that it is so versatile. You can put just about anything you want in it, and create something absolutely extraordinary.
I love homemade ice cream even more than I love store bought, so a few years ago, I bought myself an ice cream maker on a whim. It cost me about $45.00, and can you guess how many times I have used it? THREE. Three times in 4 years. Homemade ice cream really is the best, but digging out that huge machine every time I want to make some is super inconvenient. I also have to keep it stored in my basement because I just don’t have room for it in my tiny kitchen. Out of sight, out of mind, right?
Well, I recently stumbled upon a super easy way to make ice cream at home, that does not involve an ice cream machine at all. This ice cream does not even need to be churned! Can you believe that? And guess what else! There are no eggs in this recipe either. With just a few simple ingredients, you can whip up a batch of your favorite ice cream in no time.
I decided to start out pretty simple and make one of my favorite ice cream flavors – chocolate ice cream with M&M’s. Yum.
Oh, this ice cream was just heavenly. It came out so creamy and delicious. I can’t believe I didn’t know about this until now.
I hope you enjoy this super easy method of making ice cream at home just as much as I do.
- 1 can of sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup M&M’s (I used mini M&M’s, but you can use whatever kind you like!)
- 2 cups heavy whipping cream
- Mix sweetened condensed milk, cocoa powder, vanilla extract and 3/4 cup of the M&M’s together in a small bowl. Set aside.
- Whip cold heavy cream in mixer, or with hand mixer, until it forms stiff peaks. Be careful not to over whip it.
- Fold sweetened condensed milk mixture into whipped cream and pour into a loaf pan.
- Top ice cream with remaining M&M’s.
- Cover and freeze for at least 6 hours.
OPTIONAL: To give my ice cream just a little bit of extra chocolate flavor, I poured 1/4 cup of warm hot fudge on the top (just warm enough for it to get loose, but not hot enough to melt the ice cream) and then swirled it into the ice cream with a knife.
Isn’t this so easy?! I can’t wait to experiment with this recipe and make all kinds of different flavors!
What flavors of homemade no churn ice cream will you make??