MAKE-IT-MINE NO-CHURN ICE CREAM
prep 20 minutes freeze 8 hours
You don’t need an ice cream maker to churn out a big batch of homemade ice cream. Use this stir-together recipe and “the pan” to make this rich-and-creamy treat. Experiment with a variety of stir-ins and ribbons, then write down your favorites.
BASE RECIPE
1. In an extra-large bowl stir together sweetened condensed milk and cocoa powder (if using). In another bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into milk mixture. Fold in Stir-In. Spread half the cream mixture in a 3-qt. rectangular baking dish. Drizzle Ribbon over top. Spread remaining cream mixture over Ribbon layer.
2. Cover and freeze 8 hours or until firm.
number of servings 24
*TIP If desired, combine different Stir-Ins to equal 2 cups, such as bananas and vanilla wafers, raspberries and shortbread cookies, or peaches and peanut brittle.
PICK A STIR-IN
* Chopped cookies Peanut butter sandwich cookies with peanut butter filling, chocolate sandwich cookies with white filling, ginger snaps, vanilla wafers, shortbread cookies
* Chopped candies Chocolate-covered peanut butter cups, malted milk balls, chocolate-covered peanuts, peanut brittle, chocolate-covered toffee bars, candy-coated milk chocolate pieces, chocolate-coated caramel-topped nougat bars with peanuts, chocolate-covered crisp peanut butter candy
* Chopped fruit Bananas, peaches, strawberries, pitted sweet cherries, raspberries (do not chop)
PICK A RIBBON
* Caramel or salted caramel ice cream topping
* Fudge ice cream topping
* Fruit preserves (strawberry, apricot, raspberry)
* Lemon, lime, or raspberry curd
* Marshmallow creme
OUR FAVORITES (pictured top to bottom, image follows)
* Ribbon of strawberry preserves and lemon curd
* Chocolate-coated caramel-topped nougat bars with peanuts with marshmallow creme ribbon
* Chocolate sandwich cookies with white filling and fresh raspberries
* Plain with no Stir-In or Ribbon