Summer is here, temperatures are rising, and we are all scrambling for something cold to cool us off. Frozen desserts fly off the shelves at our grocery stores, but why not make some yourself at home? Most of us buy ice cream, popsicles, and sorbets at the store because it is easier and making these frozen treats is something that can look a bit intimidating, but it's actually easier than you may think. And you don't even need any special equipment such as an ice cream maker. All you need is just a few ingredients, a mixer or food processor, and freezer!
No churn ice cream recipes start with a base of heavy whipping cream, condensed milk, and vanilla extract or vanilla bean. And if you want to be creative, just add any of your favorite flavors or ice cream add ins. As for equipment, all you will need is a stand mixer or hand mixer, resealable container and plastic wrap.
A sorbet is a frozen dessert that is unlike ice cream because it does not contain any dairy or milk, this is because the base is usually a frozen fruit. Because you are using frozen fruit from the start you will be able to enjoy your sorbet right away and store the rest of it in the freezer for later. For sorbet, you need a few simple things: a frozen fruit, a simple syrup, and a little bit of acid like lemon or lime juice. For sorbets, the equipment is a bit different than what you would use for ice cream. You will need a food processor or blender and a resealable container.
I have included my easy simple syrup recipe that I use for so many different things: sorbets, smoothies and in other drinks to sweeten them. Regular granulated white sugar can be used but making a simple syrup only takes a few extra minutes and can take things to the next level because it does exactly what granulated sugar does but without the hassle of making sure you dissolve every grain of sugar.
Simple Syrup
Yield: 1 1/3 cups
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
1 cup sugar
1 cup water
- Combine sugar and water in a small sauce pot.
- Boil until sugar is completely dissolved and it is a syrup consistency.
- Cool to room temperature and use or store in an airtight bottle for up to 1 month.
This no churn ice cream is sure to not only impress you but everyone around you. It tastes delicious, and no one will be able to tell it didn't come from an ice cream maker. They may even think this ice cream is store-bought!
Strawberry Swirl No Churn Ice Cream
Scroll down for a printable version of this recipe
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Freeze Time: 6 - 8 hours
Total Time: 6 hours and 25 minutes
2 cups heavy whipping cream
14 oz condensed milk
1 1/2 cups strawberries, small diced
1/3 cup sugar
1 teaspoon vanilla
- In a small saucepan, add strawberries and sugar, cook for 10 minutes until the sugar is dissolved and the strawberries are soft, and the mixture is a syrup consistency, then let cool to room temperature.
- In a bowl, completely combine the condensed milk and vanilla.
- Once the strawberry mixture is cool, with a blender or an immersion blender, blend the mixture until smooth and resembles a sauce.
- In another large bowl, use an electric mixer to whip the heavy cream until there are stiff peaks, this will take about 5 minutes.
- Fold the condensed milk mixture into the whipped cream, until just mixed.
- In a freezer safe container, pour in the ice cream mix, then slowly pour the strawberry sauce on top and using a chopstick or knife swirl the two together until there is a nice swirl pattern through it.
- Place it in the freezer for at least six hours and once it's frozen, scoop and enjoy!
If you are looking for something fruitier and dairy free, I suggest a sorbet! They are very easy to make and my favorite go to summer sorbet is mango.
Simple Mango Sorbet
Yield: 5 servings
Prep Time: 10 min
Total Time: 20 min – 3 hours
16 oz frozen mango
1/2 cup simple syrup
1 Tablespoon lemon juice
- Place all ingredients into a blender or food processor and pulse until the mango is in small pieces.
- Put blender or food processor on high and mix until smooth.
- Taste and add more simple syrup or lemon juice as needed.
- Serve and enjoy now or put into a freezer safe container and cover for at least 2-3 hours.
Note: If sorbet is being defrosted, let it sit at room temperature for about 5-10 minutes prior to serving.
These recipes are sure to give you a delicious cooldown this summer! This is the first step to ice cream making, and if you’re looking to dabble into more ice cream flavors using different techniques and equipment, visit our other blogs like one for making Cabernet Chocolate Chunk Ice Cream or one for Honey Roasted Fig Ice Cream. On The Chopping Blog, we have different types of ice cream recipes to follow using different types of techniques, so this summer you can become a professional ice cream maker!
We also have lots of seasonal classes that are sure to cool you off! Classes like our Hands-On Summery Cocktail Party on July 28 at 6pm or if you’re looking for more sweet treats join us in our Virtual Cook Along: Tropical Fruit Dessert Workshop on July 23 at 11am CST.
Strawberry Swirl No Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz condensed milk
- 1 1/2 cups strawberries, small diced
- 1/3 cup sugar
- 1 teaspoon vanilla
Instructions
- In a small saucepan, add strawberries and sugar, cook for 10 minutes until the sugar is dissolved and the strawberries are soft, and the mixture is a syrup consistency, then let cool to room temperature.
- In a bowl, completely combine the condensed milk and vanilla.
- Once the strawberry mixture is cool, with a blender or an immersion blender, blend the mixture until smooth and resembles a sauce.
- In another large bowl, use an electric mixer to whip the heavy cream until there are stiff peaks, this will take about 5 minutes.
- Fold the condensed milk mixture into the whipped cream, until just mixed.
- In a freezer safe container, pour in the ice cream mix, then slowly pour the strawberry sauce on top and using a chopstick or knife swirl the two together until there is a nice swirl pattern through it.
- Place it in the freezer for at least six hours and once it's frozen, scoop and enjoy!
