#nochurnrecipe

[hanciao]

Enjoy homemade soft lemon buttermilk ice cream, which is tangy and creamy. For a cool and tasty treat, this no-churn recipe only needs a few simple ingredients and very little work.

Ingredients: 2 cups heavy cream. 1 cup buttermilk. 1 cup granulated sugar. Zest of 2 lemons. Juice of 2 lemons.

Instructions: Mix heavy cream, buttermilk, and sugar in a large bowl with a whisk until the sugar is completely mixed in. Mix the lemon juice and zest together with a whisk. Put the mixture into a shallow container that can go in the freezer. Make sure the plastic wrap touches the mixture on the top of the container so that ice crystals don't form. Put the jar in the freezer for about two hours. When the two hours are up, take the container out of the freezer and use a spoon or whisk to stir the mixture very quickly to break up any ice crystals. Put the container back in the freezer and stir the ice cream again every 30 minutes for two to three hours, or until it reaches the consistency you want. It's time to serve the ice cream when it's firm but still soft and creamy. Enjoy your soft lemon buttermilk ice cream that you made yourself!

Prep Time: 15 minutes

Cook Time: 0 minutes

sahara restaurant

[takaokazunyari]

Enjoy homemade no-churn ice cream that is rich and creamy with the bright flavors of blueberry crisp. This recipe takes the ease of no-churn ice cream and adds the delicious sweetness of blueberries and the crunch of crisp topping.

Ingredients: 2 cups blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1 1/2 cups heavy cream. 3/4 cup creme fraiche. 1/2 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup crisp topping granola or crushed cookies.

Instructions: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries burst and mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely. In a large bowl, whip heavy cream until stiff peaks form. In another bowl, mix creme fraiche, sweetened condensed milk, and vanilla extract until well combined. Gently fold whipped cream into creme fraiche mixture until evenly incorporated. Pour half of the ice cream mixture into a loaf pan or container. Layer half of the cooled blueberry mixture over the ice cream. Repeat layers with remaining ice cream mixture and blueberry mixture. Sprinkle crisp topping over the top of the ice cream. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Prep Time: 20 minutes

Cook Time: 10 minutes

La Plata Garden Club

[krallentier]

Enjoy the delightful combination of sweet mangoes and nutty pistachios in this creamy frozen yogurt. It's a refreshing treat perfect for hot summer days!

Ingredients: 2 ripe mangoes, peeled and diced. 1 cup plain Greek yogurt. 1/4 cup honey or maple syrup. 1/2 cup shelled pistachios, chopped.

Instructions: Place diced mangoes in a blender and puree until smooth. In a mixing bowl, combine mango puree, Greek yogurt, and honey/maple syrup. Mix well. Fold in chopped pistachios into the mixture. Transfer the mixture into a shallow, freezer-safe container. Cover the container with a lid or plastic wrap. Place in the freezer for about 4 hours or until firm. Once frozen, scoop out the mango pistachio frozen yogurt and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

acemat

[classical-art-memes]

Indulge in the refreshing flavors of a classic Key Lime Pie with this no-churn ice cream recipe. Creamy, tangy, and sweet, this dessert combines the zesty taste of key limes with the richness of condensed milk and cream, all layered with buttery graham cracker crumbs for a delightful crunch.

Ingredients: 1 can 14 ounces sweetened condensed milk. 1/2 cup key lime juice. 2 teaspoons lime zest. 2 cups heavy cream. 1 teaspoon vanilla extract. 1 cup crushed graham crackers. 2 tablespoons melted butter.

Instructions: Sweetened condensed milk, key lime juice, and lime zest should all be mixed together well in a bowl. Mix heavy cream and vanilla extract in a different bowl. Whip them together until stiff peaks form. Fold the whipped cream into the condensed milk mixture slowly until it is all mixed together. Crush graham crackers and melt butter in a different bowl. Mix the two together until they are well combined. In a loaf pan, spread half of the ice cream mixture and half of the graham cracker mixture out. Then, add the other half of the ice cream mixture and graham crackers and repeat the layers. It should be frozen for at least 6 hours or overnight until it is firm. If you want, you can serve ice cream scoops with extra lime zest on top.

Prep Time: 20 minutes

Cook Time: 0 minutes

Topi Dalmata

[danielvandenberg]

This fruit sweetened no churn ice cream is a delicious and healthy alternative to traditional ice cream. It's made with frozen mixed berries, coconut milk, and a touch of natural sweetener, resulting in a creamy and fruity dessert perfect for any time of the year.

Ingredients: 3 cups frozen mixed berries. 1 can 14 oz full-fat coconut milk, chilled. 1 teaspoon vanilla extract. 2-3 tablespoons honey or maple syrup adjust to taste.

Instructions: Put the frozen mixed berries in a food processor and blend them until they are smooth. Take the thick cream out of the chilled can of coconut milk and put it in a large bowl. Don't use the liquid. Throw away or keep for another time. Blend the berries and then add them to the coconut cream along with the vanilla extract and honey or maple syrup. Mix everything together well. Spread the mixture out evenly in a container that can go in the freezer. Put the lid on the container and freeze it for at least four to six hours, or until it gets hard. Once the ice cream is frozen, take a scoop and serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

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