No Churn Ice Cream 5 Ways.
It’s time for so much ice cream!!
Like ice cream… in 5 different flavors… all in one post!!!
I mean, does it get any better??? Probably not.
There is literally a flavor for everyone. Fruity, chocolatey, creamy, sin worthy.
PERFECT.
Here’s the deal. The idea for making ice cream 5 different ways has been in my head FOREVER, but I wanted to wait until closer to the 4th of July to share it with you. And guys, the time has come!
The 4th of July is exactly two weeks from tomorrow and that means planning needs to start now. After all, it’s America’s birthday. You have to celebrate big…or go home. And by celebrate big I really just mean, make a killer meal, light some sparklers, watch some fireworks and end the night with a heck of a lot ice cream…oh, and maybe some S’mores too…yeah, you definitely need both.
Anyway, originally this post was supposed to be no churn ice cream 3 ways, but me being me could not decide on just three flavors. I had to tack on two more, cause I just couldn’t leave anything out.
Tell me, how does one choose between Bourbon Cherry with Cacao Nibs and Malted Peanut Butter Cup??
Answer? You just don’t…you make them all! It’s summer and the freezer should be stocked with ice cream galore anyways.
So let me walk you through my flavors of this no churn ice cream 5 ways.
>>>Cherry Bourbon and Cacao Nib – boozy cherries, vanilla ice cream and cacao nibs for a bit of crunch. Honestly, I am not really that into fruity based ice cream, but I love, love, love this ice cream. The combo of cherries and bourbon never gets old. Oh, and since I am addicted to cacao nibs lately, I just had to add them – they are awesome paired with the cherries and bourbon, plus I really love the crunch they give.
>>>Blackberry Lavender – Lavender infused ice cream swirled with smashed blackberries. This one is super simple and again, another fruity one, BUT I still love it. It’s just light and fresh. It’s also not too heavy so it’s perfect for snacking.
>>>Sea Salt, Honey and Dark Chocolate Chunk – Oh this flavor. It’s PERFECT. Sweet, salt and chocolatey. Enough said.
>>>Espresso Chip – This one is possibly my very favorite flavor. It’s just so intense and delicious. I love the combo of chocolate and coffee. Put them together in a creamy, sweet ice cream?? Yeah, in love!
>>>Malted Vanilla and Peanut Butter Cup Chip – This one is just pure sin worthy. Malt powder, peanut butter cups and chocolate. It’s basically every kid’s dream… and every adult’s secret dream…what? You know that is so true.
So what do you think? What’s going to be your favorite??
The best things about these five ice creams is that they are all so simple, quick and easy to make. PLUS, you obviously need no ice cream maker. Hip, hip hooray!!
My thinking is that you can make all five ice creams and have a little 4th of July ice cream station. How fun is that? You could make chocolate dipped cones, sundaes (bring on the hot fudge!), banana splits or simply just use bowls. You could totally deck the station out with festive decorations and old school ice cream scoops (my favorite!). Everyone can load up on scoops of each flavor and try them all! I am talking triple scooped cones and 5 scoops long banana splits…because 3 scoops is so last season.
You could even make these ice creams for Father’s day! I know all dads would totally appreciate an ice cream station full of homemade flavors. Can you say best gift ever??
Yupp!!
Really though?!? Isn’t it kind of cool that you can make ice cream with just heavy cream and sweetened condensed milk? I swear, it is probably one of my favorite ways to make ice cream. It’s incredibly creamy and just perfectly sweet. Plus, I just love how easy it is – no eggs, no big machine, no fuss!
Think of the endless flavor options?!? I mean, I could have totally shared 20 flavors today…next summer…or maybe next week?!?
Also, is it bad that I made this ice cream just last week and I only have a few bites left of just the blackberry (you know, the whole no chocolate thing, but I still love it!)?? The rest was history days ago.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
No Churn Ice Cream 5 Ways.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: cherry, chocolate, espresso, ice cream, lavender, no churn ice cream, vanilla
There is literally a flavor for everyone. Fruity, chocolatey, creamy, sin worthy.
Ingredients
Ice cream Base
- 2 cups heavy whipping cream
- 1 ounce can sweetened condensed milk 14
- 1 tablespoon vanilla extract OR 1 vanilla bean seeds removed
Bourbon Cherry and Cacao Nib
- 4 cups fresh or frozen cherries pitted + halved
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoons bourbon
- 1 cup cacao nibs or mini chocolate chips
Blackberry Lavender
- 1/3 cup heavy cream
- 2 tablespoons dried lavender
- 2 pints fresh blackberries
Sea Salt, Honey and Dark Chocolate Chunk
- 1/4 cup honey
- 1 teaspoon flaky sea salt
- 6 ounces dark chocolate chopped
Espresso Chip
- 2-3 tablespoons instant coffee I used 3
- 2 tablespoon Kahlua
- 6 ounces milk or dark chocolate chopped
- 1/2 cup chocolate covered coffee beans
Malted Vanilla and Peanut Butter Cup Chip
- 1/2 cup malted milk powder
- 1 cup peanut butter cups chopped
- 4 ounces semi-sweet or dark chocolate chopped
Instructions
Bourbon Cherry and Cacao Nib
-
Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
-
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Blackberry Lavender
-
Add the heavy cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer.
-
In a bowl, mash the blackberries.
-
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Sea Salt, Honey and Dark Chocolate Chunk
-
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Expresso Chip
-
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Malted Vanilla and Peanut Butter Cup Chip
-
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Recipe Notes
Nutritional value base on 1 quart
Thinkin’ I need to make more. Yep, I do.
OOOOH this is fabulous. The Malted Vanilla and Peanut Butter Cup Chip would definitely be my top favorite 🙂
Totally agree! Peanut butter + men = sheer bliss. Especially if it’s Peter Pan Peanut Butter. So creative. Especially that lavender one. Men don’t seem to think that way. I know I don’t. I just think gimme a steak and potatoes and I’ll man the grill.
I’m on a ice cream run aswell best way to welcome summer right?? Can’t wait to try the the Sea Salt, Honey and Dark Chocolate Chunk and the blackberry lavender!
And the photos are amazing as always!
You must have had so much fun with this post! The malted vanilla sounds absolutely amazing. I’d love to see more ice cream recipes; it’s my favorite summer treat 😉
-Claire, tallgirlbigworld.com
Yum 🙂 I am so making the Expresso Chip, Dark Chocolate Chunk and the Malted Vanilla and Peanut Butter Cup Chip…can’t wait ! I am so excited 🙂
They all look yummy! And no-churn yay! Those of us without an ice cream maker salute you! Thanks for sharing!!
Such great flavors Tieghan!! I am going to have a hard time just deciding on one! The 4th wouldn’t be complete without some yummy ice cream! Love the pics!
5 ice creams in one place sounds damn perfect to me!! I love all of these girl!
Cherry and chocolate minus the bourbon sounds good. I am a peach and strawberry ice cream person. Peach ranking number 1.
Holy cow. 4th of July is only 2 weeks away?! OMG. Slow down summer (funny as it hasn’t technically even started…)! But Ice cream is the only way to go with dessert!
I super mega love this post, Tieghan! I can’t decide which flavor I want to try most!
Gee I hope someone is around to eat all that deliciousness after you take your pictures!
Sea salt + honey + chocolate chip! Dying! You killed it with this post. So many amazing ice creams and loving the no-churn!
Ohhhhh yes! Perfection!
Ah, I love no-churn’s– we are on the same train. I just made some too! 🙂
I am sure yours will be INCREDIBLE. Always amazed by your recipes/photos! 🙂
Have a great weekend!
Your recipes never fail to be wonderful! Do you think these recipes would work in an ice cream maker? I bought my husband a Cuisinart ice cream machine, and I know he would LOVE the peanut butter cup recipe. If I keep the overall quantity of mix equal to the amount of mix in the machine’s recipes, would it work? And then even if it didn’t, how bad could it be?!!
Yup, this would totally work in the ice cream machine. Just make sure everything is cold, it will work great!! Hope you all love it!
5 gold stars for most inventive, mouth-watering ice cream combinations! Thank you, Tieghan. Would it be possible to have a post dedicated to how you stock and maintain your pantry/fridge/freezer supplies? I for one would like to know how you enable your recipe inventions. Cheers, Ardith
Oh wow!! THANK YOU!
I do not, but maybe I will look into writing one! 🙂
This is AMAZING. I love all your props too, especially all those vintage ice cream scoops!
THANK YOU! I love the scoops too…semi obsessed actually. I need to stop buying them..lol!
Have the best weekend!
This is the best thing I’ve ever seen. The espresso chip and sea salt, honey, and dark chocolate would be my favorites!!
Thank you so much, Becky!! Have the best weekend!! 🙂
omg…I want them all….you are brilliant. I love fruity flavors more than chocolate ones. The Cherry one would be my favorite.
Thanks Lisa! Have a great weekend! 🙂
BEST. POST. EVER. I need all the ice creams!
THANK YOU! Have a great weekend! 🙂
Thanks for the ice cream recipes for us non-ice-cream-maker people!! I wouldn’t be able to decide between the last three…
I am absolutely in LOVE with your ninja photography skills and drop-dead gorgeous photos, but you really outdid yourself this time!!! I just sat there, gazing at picture after picture, enjoying the art you created with food. And you literally made my mouth water…FOR REAL. That’s never happened before. 😛 Lovely, Tieghan!
WOW!! Thank you so much!! Have a great weekend and I hope you enjoy some ice cream too!! 🙂
I love how this ice cream is no-churn, I don’t have an ice cream machine so I’ve never made my own before. Seriously going to have to try allllll of these 🙂
You have to try these then! 🙂
Thanks Jenna!!
2 scoops of each, please! I just need to clear out the freezer ;).
Thanks Laura! Have a great weekend! 🙂
your photos are gorgeously dreamy tiegan!
AWE! 🙂
Thanks so much! Hope all is well with you!! OH and your ribs + mac and cheese waffles = PERFECTION in the best form!!
Oh yum!! Ice cream is my weakness! I want ALL the ice cream ALL the time! I love making homemade, but have never used this method before. I’ve done one no churn recipe, but wasn’t a fan. The flavor was fantastic, (banana pudding with peanut butter chunks and vanilla wafer crumbles. I don’t even like bananas, it was that good!) but the texture was so weird. It was like frozen whipped cream, super light and airy, so much so in fact, that when eating it, it didn’t feel as cold as ice cream should be. It was weird! I’m going to need to try the no churn method again though, the malted peanut butter ice cream sounds outrageous, just they was a good ice cream should be, in my opinion! 🙂 Your photography is stunning by the way. I am in awe of your skills every day!!
Hmm…I really liked the way mine turned out, but yeah, the texture is a bit lighter than true ice cream. I will be curious to see what you think. Hope you love them!! And thank you so much for the kind words! 🙂
Such an easy fantastic way to make ice cream. Love these flavours
Thank you so much! 🙂
Hope you had a great weekend!
I have made this ice cream before, just Vanilla though and it is so yummy. My recipe calls for Bourbon. Its suppose to help the ice cream to not crystallize. Have you ever heard of that? I got my recipe from watching this funny gal on you tube.
No-Churn Vanilla Ice Cream | Everyday Food with Sarah Carey youtube.com
I have heard of that and if you want, feel feel to add 1 tablespoon bourbon to the recipe. I am sure it will be awesome!! I did think mine where pretty creamy without it though. Thanks for the kind words and enjoy!
I need to make that blackberry lavender ice cream as soon as possible. I think I could probably eat that morning, noon, and night! 🙂
🙂
Thanks Amanda!
You are CRAZY girl! 5 ice creams in one post?! DYING. And they all sound amazing, obviously!
I’m also in awe of how you managed to photograph all the ice cream without dealing with melting galore. And I’m jealous of all your vintage scoopers!
Thank you so much, Alexandra!! 🙂
Hi! I just tried to make this and somehow ended up with curdled looking soup….instead of stiff peaks. Any suggestions on where I went wrong? I froze it anyway, just in case it turned out alright!
Hey Whitney!
No idea what could have happened, what your cream cold?? Was it heavy whipping cream? Sorry for the trouble.
Whoa! You just blew my mind. Just heavy cream and sweetened condensed milk!? I’m in. I have avoided making ice cream for a while now because I didn’t want to deal with the raw eggs and how to know whether they are cooked and safe. You just solved my dilemma. Hello summer ice cream bonanza! Thanks for the great post.
🙂
Thanks so much, Kathryn! 🙂
I can’t wait to try this, the flavors sounds so tempting and it sounds like a lot less fuzz than regualr ice cream making. Love the photography too!!
Hi there! Is thickened cream the same as heavy whipping cream?
Hey Lee! Yes, that should work. Hope you love the ice creams!
These photos are gorgeous!! I love how easy this is, going to give it a try this afternoon. Nice work!
As soon as I saw the post I knew I had to make this! As it was raining in Ohio, it was a perfect time to stay in and make. I made the Espresso Chip because I had almost all of the ingredients on hand. I let it freeze overnight and oh my gosh… it was the perfect treat after laying out at the pool on Sunday. It’s so creamy! I’ve brought it in for coworkers to try and they immediately asked for the recipe. Thank you for sharing, I’m going to use in an ice cream pie for a dinner party coming up next week!
Mind blown. I cannot wait to try this! I have an cream machine but my freezer is always too full to conveniently keep the bowl in there all the time. I have never heard of this method before but it makes perfect sense!
This looks amazing! You are my favorite food/cooking blog to follow! Question: for the Espresso-Chocolate ice cream, can the kahlua be replaced with something else?
These look amazing, Tieghan!! I bet your family loved having all this ice cream around the house 😉
Tieghan, your posts just make me want to pin everything, then get cracking in the kitchen :’) it’s beautiful and all flavours are so unusual but divine! Des x
I would know which flavors to pick because they all sound amazing! All of these would be great for the holidays and they satisfy many different tastes.
I love this post with all those delicious different ice cream recipes! I have featured it in my Ice Cream special on my blog, I hope thats fine 😉
love, rebecca
you’re the prop queen. teach me your ways! the styling on this is just soooo gooooooood! that background! those scoops! I’ve been looking for vintage ice cream scoops that arent hanky for so long and nothing has struck my fancy yet. the recipes are super inspiring too! making me fiend for ice cream, girl@
Hah!! I am SO Not the prop queen (but I want to be!!), but THANK YOU! Your kind words are totally making me smile!!
You are a a goddess! I used your ice cream base to make chocolate chip cookie dough and rum raisin. Gone in a day! And the true test, had a 13 year old tell me it was the best ice cream he’s ever had. Going to try my hand at strawberry and coffee chip tonight. Thank you!
Awe! Thank you so much, Amber! So happy you enjoyed the base and yours flavor sounds INCREDIBLE!!
I just saw through a post on Pinterest. I cannot wait to try some of these recipes or even put a twist on a few. I am such an ice cream person, not sure if it’s a good idea to even experiment because i’d be making it all the time..lol
Thanks Tina! Hope you love them all!
For the Espresso Chip ice cream, does “2-3 Tablespoons instant coffee” mean prepared with water or just the dry powder?
Just dry powder. Hope you love these!
Love these. Check out my blog for my white chocolate caramel pecan version!
Oh boy… where was I a year ago. How could I have possibly missed this post. I am so excited to try these. Blackberry lavender, mmmmm. Sea Salt Honey & Dark Chocolate, can’t wait. And Malted vanilla & peanut butter cup chip, where have you been all my life! I don’t drink alcohol, but the Cherry Bourbon and Cocoa Nib, just might tempt me. Thanks for these. I’ll be trying them real soon. Even if its still cold outside.
hehe! THANK YOU! Hope you love all the flavors!
The texture was great- so light and smooth!! I made the blackberry but I found it to be overly sweet :/ not sure if a different flavor would cut down on that or if you can adjust the ratio of condensed milk/cream to cut the sugar. Otherwise amazing!! Love your blog!
Hey Emma! You can just reduce the sweetened condensed milk until you find the right sweetness for you. I would say start with about 1/4 less? Let me know if you have questions. Thank you!!
hi made both Bourbon Cherry and Cacao Nib and sea salt honey yesterday. Both are amazing. i have a question is there a way to cut down on the sweetness can i use less condense milk and more cream…
thanks
Gary
Hey Gary!! That is so awesome you made so many flavors!! Yes, you can cut down on the condensed milk. I would try using 3/4 the can or even half the can. Let me know if you have any questions. Thanks so much!!
Thank you for this post! I have been considering getting an ice cream machine, as my daughter has so wanted to make our own, but it was going to be one more machine in my small, NYC apt. This was the perfect solution-we added caramel, as that’s our favorite, and it is rich and creamy and oh-so-easy.
Thanks so much Erika, I am so happy you and your daughter enjoyed this recipe!! (:
Super Webpage. Vielen Dank.
Thanks!
I made the bourbon cherry one today but instead of cocoa nibs or mini chips I chopped up a bar of semi-sweet chocolate, which resulted in little flecks of chocolate all through the ice cream. So good! I found that the cherry flavor wasn’t as strong as I wanted it to be, though. Even when I eat an actual piece of cherry it doesn’t taste like much. I used frozen cherries; do you think fresh would work better? Maybe I could have reduced the liquid they were cooking in a bit more? I’ll definitely be trying that recipe again 🙂 I can’t wait to try some of those other flavors, too!
Hmm, that’s so weird. I would think frozen cherries would be fine, but maybe try fresh next time to see if that’s more flavorful. Nothing beats a fresh cherry i guess! 🙂 So glad you enjoyed the ice cream!
I love this post, Love these flavours
Thank you so much! I’m glad you are enjoying these!
I don’t know if it’s just me or if perhaps everyone else experiencing problems with
your blog. It seems like some of the text within your content are running off the screen.
Can somebody else please provide feedback and let me know if this is happening
to them as well? This may be a problem with my browser because I’ve had this happen previously.
Cheers
I am so sorry for the trouble. I have not had anyone else complain. Can you explain what is happening? Hope I can help!
Which measurement is correct for the cream in the Lavender Blackberry recipe? In the ingredients it says “1/3 cup” and in the instructions it says “1/4 cup.”
Thanks! Can’t wait to try this flavor!
Hey Mandy! So sorry for the confusion. It is 1/3 cup heavy cream. Let me know if you have questions. Hope you love the ice creams! 🙂
bookmarked!!, I love you site!
Thank you!! I hope you love this Sophie!
Does the mixer bowl need to be frozen/cold before beginning to mix the ingredients? Thanks so much!
The mixing bowl does not need to be cold. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! Does the mixer bowl need to be cold/frozen before mixing the ingredients? Thanks!
Klasse Webpage. Vielen Dank.
Thanks!
I savor, cause I discovered exactly what I used to be having a look for.
You’ve ended my 4 day lengthy hunt! God Bless you man. Have a nicde day.
Bye
Thank you so much!
This sounded good, and the mixture is tasty, but it does not get stiff. 🙁
Hi Vanita! Are there any steps you missed out on? Or are there any questions I can help you with? Please let me know!
Helli. Made the.blackberry icecream but want to make a blueberry icecream to go with caramel and apple cake. Any tips on how to use this recipe to create it?
Hi Laura! Just use an equal amount of blueberries in place of the blackberries. That will be so great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Hello! I absolutely love these no-churn ice cream recipes, particularly the simplicity of them! I was wondering though – I got an ice cream maker as a wedding gift, could I follow these recipes and then put them into the ice cream maker to churn? From what I can tell from reading the manual, the ice cream maker doesn’t “make” ice cream, just freezes it and churns it to a desired consistency. I appreciate your help!!
Hi Courtney,
Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
For the blackberry lavender, is it the ice cream base (2 c. infused lavender cream) mixed with 1/3 heavy cream, sweetened condensed milk, etc? Mine did not come to stiff peaks and it appeared to make a butter-like consistency after whipping what felt like forever.
Hi Brigid, So sorry you are having trouble!
I think you have read the recipe wrong possible? You should only be infusing 1/3 cup of heavy cream with the lavender, not 2 cups. The 2 cups of chilled heavy creamy is in addition to the 1/3 cup lavender cream. Once whipped together you should have stiff peaks. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Love the variations! Is it a typo where it says 1 oz. sweetened condensed milk 14??
Hey Cynthia,
Sorry for the confusion, it is 1-14 oz can of sweetened condensed milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My daughters and I are in love with this dessert. I just made strawberry jam ice cream…..fantastic!!!!
Thank you so much Sandra! xTieghan
Hi,
I want to make the peanut butter cup ice cream to use in your ice cream cake recipe (https://dev.halfbakedharvest.com/triple-layer-chocolate-fudge-ice-cream-cake/). I’d like to make the ice cream directly in the 8in cake pan—recipe calls for 3 cups of ice cream. Can you help me with measurement conversions so I can make it directly in the cake pan?
Thanks so much!
Hi Lacey, I am sorry I am a little confused. Can you clarify? Are you asking if you can use peanut butter ice cream? If so, yes that will be great. I would use 3 cups!
Hi,
Sorry for the confusion (also, it would not let me reply to your comment). This recipe calls for 7 quarts. I’d like to only make 3 cups worth and make it directly in a cake pan to be used in your ice cream cake recipe. Does that make sense? I’m wondering if you can help me with ingredient measurements so that I can only make 3 cups instead of making the full 7 quarts, letting it soften and scooping out 3 cups into a cake pan.
I hope that makes more sense.
Lacey
Hey Lacey! I think I understand! I would directly halve the ice cream recipe for 3 cups. That should be right around perfect! Please let me know if you have any other questions and how the cake turns out! xTieghan