No Churn Shark Ice Cream Recipes

EASY NO-CHURN HOMEMADE ICE CREAM

Steps:

• In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
• In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
• If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
• Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

NO-CHURN PICKLE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Pulse the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute. Strain the puree and discard any pulp. You should have about 1/3 cup pickle liquid.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. Add the condensed milk and pickle liquid to the cream cheese and continue to mix until smooth.
• Whip the heavy cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined; this lightens it and allows the mixture to stay fluffy. Fold this lightened mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze, covered, until scoopable, about 5 hours. Serve with sprinkles if desired.

NO-CHURN S'MORES ICE CREAM

Steps:

• For the fudge sauce: In a small pot, heat the heavy cream, butter and sugar over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
• Remove the pot from the heat and stir in the chocolate and a pinch of salt, stirring well until the chocolate is fully melted and the mixture is smooth. Pour into an 8- or 9-inch cake pan and keep in the freezer while you prepare the ice cream (see Cook's Note).
• For the ice cream: Whip the heavy cream with an electric mixer on medium-high speed in a large bowl to medium peaks. With the mixer running, add the sweetened condensed milk in a slow, steady stream. Mix in the vanilla and a pinch of salt. Set aside.
• Scoop the marshmallow creme into a disposable pastry bag or resealable plastic bag and cut a 1/2 inch opening from the tip. (This makes it easier to create streaks and swirls of marshmallow in the ice cream. Alternatively, you can just dollop the marshmallow creme over the ice cream, but it will be less streaky and more like mounds of marshmallow throughout). Remove the fudge sauce from the freezer--it should no longer be warm.
• Pour half of the ice cream base into a 9-by-9-inch baking pan. Drizzle with half of the fudge sauce, then squeeze half of the marshmallow creme over the top. Use a skewer to gently swirl the mixture to combine. Crumble 3 of the graham crackers over the top.
• Pour the remaining ice cream base on top, and repeat the process above with the remaining fudge sauce, marshmallow creme and graham crackers.
• Wrap the pan tightly in plastic wrap and freeze until firm, at least 4 hours. Serve or keep frozen for up to 2 weeks, tightly wrapped in plastic to avoid freezer burn.

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. 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. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN ICE CREAM

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NO-CHURN PUMPKIN PIE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
• Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 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. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

NO-CHURN PEACH ICE CREAM

Steps:

• In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
• In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
• Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.