NO CHURN ICE CREAM WITHOUT CONDENSED MILK RECIPES

Steps:

• In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.

  Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.

  Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.

  Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.

  Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight. 

  Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop. 

  Enjoy!

  [MEDIA]

  These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream. 

  [EMBED]

Steps:

• In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.

  Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.

  Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.

  Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.

  Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight. 

  Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop. 

  Enjoy!

  [MEDIA]

  These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream. 

  [EMBED]