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Everyone…It’s Time to Meet the Goats (PHOTOS!)!
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It’s time for so much ice cream!!
Like ice cream… in 5 different flavors… all in one post!!!
I mean, does it get any better??? Probably not.
There is literally a flavor for everyone. Fruity, chocolatey, creamy, sin worthy.
PERFECT.
Here’s the deal. The idea for making an ice cream recipe 5 different ways has been in my head FOREVER, but I wanted to wait until closer to the 4th of July to share it with you. And guys, the time has come!
The 4th of July is exactly two weeks from tomorrow and that means planning needs to start now. After all, it’s America’s birthday. You have to celebrate big…or go home. And by celebrate big I really just mean, make a killer meal, light some sparklers, watch some fireworks and end the night with a heck of a lot ice cream…oh, and maybe some S’mores too…yeah, you definitely need both.
Anyway, originally this post was supposed to be no churn ice cream 3 ways, but me being me could not decide on just three flavors. I had to tack on two more, cause I just couldn’t leave anything out.
Tell me, how does one choose between Bourbon Cherry with Cacao Nibs and Malted Peanut Butter Cup??
Answer? You just don’t…you make them all! It’s summer and the freezer should be stocked with ice cream galore anyways.
So let me walk you through my flavors of this no churn ice cream 5 ways.
>>>Cherry Bourbon and Cacao Nib – boozy cherries, vanilla ice cream and cacao nibs for a bit of crunch. Honestly, I am not really that into fruity based ice cream, but I love, love, love this ice cream. The combo of cherries and bourbon never gets old. Oh, and since I am addicted to cacao nibs lately, I just had to add them – they are awesome paired with the cherries and bourbon, plus I really love the crunch they give.
>>>Blackberry Lavender – Lavender infused ice cream swirled with smashed blackberries. This one is super simple and again, another fruity one, BUT I still love it. It’s just light and fresh. It’s also not too heavy so it’s perfect for snacking.
>>>Sea Salt, Honey and Dark Chocolate Chunk – Oh this flavor. It’s PERFECT. Sweet, salt and chocolatey. Enough said.
>>>Espresso Chip – This one is possibly my very favorite flavor. It’s just so intense and delicious. I love the combo of chocolate and coffee. Put them together in a creamy, sweet ice cream?? Yeah, in love!
>>>Malted Vanilla and Peanut Butter Cup Chip – This one is just pure sin worthy. Malt powder, peanut butter cups and chocolate. It’s basically every kid’s dream… and every adult’s secret dream…what? You know that is so true.
So what do you think? What’s going to be your favorite??
The best things about these five ice creams is that they are all so simple, quick and easy to make. PLUS, you obviously need no ice cream maker. Hip, hip hooray!!
My thinking is that you can make all five ice creams and have a little 4th of July ice cream station. How fun is that? You could make chocolate dipped cones, sundaes (bring on the hot fudge!), banana splits or simply just use bowls. You could totally deck the station out with festive decorations and old school ice cream scoops (my favorite!). Everyone can load up on scoops of each flavor and try them all! I am talking triple scooped cones and 5 scoops long banana splits…because 3 scoops is so last season.
You could even make these ice creams for Father’s day! I know all dads would totally appreciate an ice cream station full of homemade flavors. Can you say best gift ever??
Yupp!!
Really though?!? Isn’t it kind of cool that you can make ice cream with just heavy cream and sweetened condensed milk? I swear, it is probably one of my favorite ways to make no churn ice cream recipes. It’s incredibly creamy and just perfectly sweet. Plus, I just love how easy it is – no eggs, no big machine, no fuss!
Think of the endless flavor options?!? I mean, I could have totally shared 20 flavors today…next summer…or maybe next week?!?
Also, is it bad that I made this ice cream just last week and I only have a few bites left of just the blackberry (you know, the whole no chocolate thing, but I still love it!)?? The rest was history days ago.
No Churn Ice Cream 5 Ways.
Servings: 7 Quarts
Calories Per Serving: 1182 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Ice cream Base
- 2 cups heavy whipping cream
- 1 ounce can sweetened condensed milk 14
- 1 tablespoon vanilla extract OR 1 vanilla bean seeds removed
Bourbon Cherry and Cacao Nib
- 4 cups fresh or frozen cherries pitted + halved
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoons bourbon
- 1 cup cacao nibs or mini chocolate chips
Blackberry Lavender
- 1/3 cup heavy cream
- 2 tablespoons dried lavender
- 2 pints fresh blackberries
Sea Salt, Honey and Dark Chocolate Chunk
- 1/4 cup honey
- 1 teaspoon flaky sea salt
- 6 ounces dark chocolate chopped
Espresso Chip
- 2-3 tablespoons instant coffee I used 3
- 2 tablespoon Kahlua
- 6 ounces milk or dark chocolate chopped
- 1/2 cup chocolate covered coffee beans
Malted Vanilla and Peanut Butter Cup Chip
- 1/2 cup malted milk powder
- 1 cup peanut butter cups chopped
- 4 ounces semi-sweet or dark chocolate chopped
Instructions
Bourbon Cherry and Cacao Nib
- Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Blackberry Lavender
- Add the heavy cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer.
- In a bowl, mash the blackberries.
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Sea Salt, Honey and Dark Chocolate Chunk
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Expresso Chip
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Malted Vanilla and Peanut Butter Cup Chip
- Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Notes
Nutritional value base on 1 quart
Thinkin’ I need to make more. Yep, I do.
This post was originally published on June 19, 2015
Hi! I just tried to make this and somehow ended up with curdled looking soup….instead of stiff peaks. Any suggestions on where I went wrong? I froze it anyway, just in case it turned out alright!
Hey Whitney!
No idea what could have happened, what your cream cold?? Was it heavy whipping cream? Sorry for the trouble.
You are CRAZY girl! 5 ice creams in one post?! DYING. And they all sound amazing, obviously!
I’m also in awe of how you managed to photograph all the ice cream without dealing with melting galore. And I’m jealous of all your vintage scoopers!
Thank you so much, Alexandra!! 🙂
I need to make that blackberry lavender ice cream as soon as possible. I think I could probably eat that morning, noon, and night! 🙂
🙂
Thanks Amanda!
I have made this ice cream before, just Vanilla though and it is so yummy. My recipe calls for Bourbon. Its suppose to help the ice cream to not crystallize. Have you ever heard of that? I got my recipe from watching this funny gal on you tube.
No-Churn Vanilla Ice Cream | Everyday Food with Sarah Carey youtube.com
I have heard of that and if you want, feel feel to add 1 tablespoon bourbon to the recipe. I am sure it will be awesome!! I did think mine where pretty creamy without it though. Thanks for the kind words and enjoy!
Such an easy fantastic way to make ice cream. Love these flavours
Thank you so much! 🙂
Hope you had a great weekend!
Oh yum!! Ice cream is my weakness! I want ALL the ice cream ALL the time! I love making homemade, but have never used this method before. I’ve done one no churn recipe, but wasn’t a fan. The flavor was fantastic, (banana pudding with peanut butter chunks and vanilla wafer crumbles. I don’t even like bananas, it was that good!) but the texture was so weird. It was like frozen whipped cream, super light and airy, so much so in fact, that when eating it, it didn’t feel as cold as ice cream should be. It was weird! I’m going to need to try the no churn method again though, the malted peanut butter ice cream sounds outrageous, just they was a good ice cream should be, in my opinion! 🙂 Your photography is stunning by the way. I am in awe of your skills every day!!
Hmm…I really liked the way mine turned out, but yeah, the texture is a bit lighter than true ice cream. I will be curious to see what you think. Hope you love them!! And thank you so much for the kind words! 🙂
your photos are gorgeously dreamy tiegan!
AWE! 🙂
Thanks so much! Hope all is well with you!! OH and your ribs + mac and cheese waffles = PERFECTION in the best form!!
2 scoops of each, please! I just need to clear out the freezer ;).
Thanks Laura! Have a great weekend! 🙂
I love how this ice cream is no-churn, I don’t have an ice cream machine so I’ve never made my own before. Seriously going to have to try allllll of these 🙂
You have to try these then! 🙂
Thanks Jenna!!
Thanks for the ice cream recipes for us non-ice-cream-maker people!! I wouldn’t be able to decide between the last three…
I am absolutely in LOVE with your ninja photography skills and drop-dead gorgeous photos, but you really outdid yourself this time!!! I just sat there, gazing at picture after picture, enjoying the art you created with food. And you literally made my mouth water…FOR REAL. That’s never happened before. 😛 Lovely, Tieghan!
WOW!! Thank you so much!! Have a great weekend and I hope you enjoy some ice cream too!! 🙂
BEST. POST. EVER. I need all the ice creams!
THANK YOU! Have a great weekend! 🙂
omg…I want them all….you are brilliant. I love fruity flavors more than chocolate ones. The Cherry one would be my favorite.
Thanks Lisa! Have a great weekend! 🙂
This is the best thing I’ve ever seen. The espresso chip and sea salt, honey, and dark chocolate would be my favorites!!
Thank you so much, Becky!! Have the best weekend!! 🙂
This is AMAZING. I love all your props too, especially all those vintage ice cream scoops!
THANK YOU! I love the scoops too…semi obsessed actually. I need to stop buying them..lol!
Have the best weekend!
5 gold stars for most inventive, mouth-watering ice cream combinations! Thank you, Tieghan. Would it be possible to have a post dedicated to how you stock and maintain your pantry/fridge/freezer supplies? I for one would like to know how you enable your recipe inventions. Cheers, Ardith
Oh wow!! THANK YOU!
I do not, but maybe I will look into writing one! 🙂