No-churn ice cream



There is no need for an ice cream maker to cool off with a sweet treat this summer—you just need three ingredients (and fun mix-ins, if desired)! So grab your cones or spoons and dig into this delicious, creamy dessert!


Photographs: Claire Bogusz

Text: Claire Bogusz


No-churn ice cream

(Serves 8)


Ingredients:

½ of a 397 g can of condensed milk (approximately 200 g)

600 ml cream (piskefløde)

1 tsp vanilla extract or vanilla sugar (vanilje ekstrakt or vanilje sukker)


Method:

  1. Put the condensed milk, cream and vanilla into a large bowl.

  2. Beat with an electric whisk until thick and quite stiff. It should be the consistency of whipped cream. Monitor carefully—whisking for too long can turn your cream mixture into butter!

  3. Scrape into a freezer container or a large loaf tin, cover with plastic wrap and freeze until solid.



Fun mix-in homemade sprinkles:

You can use royal icing to create your very own sprinkles—an entertaining activity with young ones! If you have leftover royal icing from a previous baking project in your freezer, this is the perfect use for it; otherwise, make a fresh batch and have fun!


Ingredients:

1 pasteurised liquid egg white (æggehvider) – 30 ml

Approximately 250 g icing sugar (flormelis)

1 tsp vanilla extract (vanilje ekstrakt)

1 tsp lemon juice

Desired food colouring


Method:

  1. Combine egg whites, lemon juice and extract in the bowl of your stand mixer. Add a little bit of the powdered sugar and start your mixer.

  2. Continue to add the powdered sugar gradually to the bowl of your mixer. When the mixture looks like thick whipped cream and makes soft peaks, it is ready for piping.

  3. Colour frosting by mixing in a few drops of food colouring at a time.

  4. Once you have mixed your desired colours, put the frosting into piping bags.

  5. Lay out the baking paper.

  6. Snip off the tip of each bag to create a small hole in the end.

  7. Applying pressure to the bag, pipe lines down the length of the baking paper.

  8. Allow one hour for icing to completely dry, gently break lines into small pieces to form sprinkles using a small knife.

  9. Collect sprinkles together on baking paper and pour them into a bowl. Use sprinkles to top your ice cream!



Ice Cream Flavour Variations:


Cookies & Cream (pictured): Crush one sleeve of Oreos and stir into the ice cream mixture before freezing.

S’mores: Add crushed digestive biscuits, mini marshmallows, and chocolate chunks to the mixture before freezing.

Mint Choco Chip: Add one teaspoon peppermint extract, green food colouring, and small chocolate chunks to the mixture before freezing.

Strawberry & White Chocolate: Add frozen strawberries and white chocolate chunks to the mixture before freezing.

Blueberry Crumble: Add frozen blueberries and crushed digestive biscuits to the mixture before freezing.

Choco Pretzel Peanut: Add chocolate syrup, crushed pretzel sticks, and salted peanuts to the mixture before freezing.


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