No-Churn Irish Cream Ice Cream

March 17: Feast Day of St. Patrick

Of all the liqueurs we like, Irish cream is our favorite. The strong Irish whiskey is totally toned down with sweet cream so it is more palatable to us who do not drink much alcohol. As we have been experimenting with flavors in our no-churn ice cream recipes, we decided to add Irish cream to the “trinity” of ingredients (after all, St. Patrick is associated with the teachings of the Holy Trinity). So try our no-churn Irish cream ice cream for a festive dessert on the Feast Day of St. Patrick!

Recipe

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • ¼ cup Irish cream

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the Irish cream.

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into cones or dessert dishes. Decorate with shamrock sprinkles (optional).

Notes

  • Shamrock sprinkles can be found at local cake supply shops.
  • Search our blog for other no-churn ice cream recipes as well as other Irish, Irish-inspired and green colored recipes for St. Patrick’s Day.

 

No-Churn Cherry Ice Cream

Cherry Ice Cream

 February: National Cherry Month

There was a little ice cream shop behind the tall fence of our Illinois townhome. We would have to walk down the pathway and around the back of the businesses to get to the ice cream shop. Then we discovered a shortcut when the fence had a few broken planks. It seemed the fence was vandalized or worn from the extreme weather—or a combination of both. On our summer strolls, we would take the shortcut to the ice cream shop before the fence got fixed and were able to get to our destination quicker and enjoy our ice cream. We would order our favorite flavors (chocolate and butter pecan) often but cherry ice cream was a close second! On our way back home, we walked off the weight from our indulgences.

Now we do not have the convenience of walking to an ice cream shop nearby. So we make our own ice cream at home. When cherries are in season, we take advantage of the fresh fruit and prepare it in a no-churn recipe. This cool treat warms our hearts during the month of Valentines and is perfect during National Cherry Month.

Recipe

(Adapted from Bon Appetit) 

Ingredients

  • 1 ½ – 2 cups fresh cherries, pitted and halved
  • 2 tablespoons sugar, granulated white
  • 1 tablespoon water
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon almond extract

Directions

Wash and dry the cherries. Pit and cut each cherry in half. Place them in a saucepan with the sugar and water. Cook over medium heat, stirring occasionally until thick and syrupy (around 8-10 minutes). Remove from the heat and cool completely.

cherryicecreamsteps1

In a mixing bowl, whip the cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the almond extract.

cherryicecreamsteps2

Gently stir in the cooled cherry mixture. Do not over mix; just fold until there is a ripple color effect and the cherries are distributed evenly in the cream. Place the mixture into a loaf pan or freezer safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Add a cherry on top (optional).

cherryicecreamsteps3

Notes

  • Eat cherry ice cream during the summer when July is also National Ice Cream Month.
  • Search our blog for other ice cream recipes.

 

No-Churn Strawberry Ice Cream

Strawberry Ice Cream

January 15: National Strawberry Ice Cream Day

Strawberry ice cream is typically a summertime treat. But even in the middle of January, when the weather is warm in Hawaii and in the southern hemisphere, eating ice cream to cool off is a “berry” good idea. Turn the winter blues into something pretty in pink and make chunky no-churn strawberry ice cream in observance of National Strawberry Ice Cream Day.

Recipe

(Adapted from WRLA.com) 

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed strawberries
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 cup chopped strawberries
  • a few drops of red food coloring (optional)

Directions

Beat the cream until stiff peaks form. Wash, dry and trim the tops off the strawberries. Puree the fruit. Chop additional strawberries and set aside.

Strawberry Ice Cream

In a large bowl, mix the condensed milk with the pureed strawberries. The mixture will turn pale pink. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of red food coloring and stir well until the desired color of pink is achieved (optional). Fold in the chopped strawberries until well blended.

Strawberry Ice Cream

Pour the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Enjoy immediately.

Strawberry Ice Cream

Notes

  • Add a teaspoon of strawberry extract to boost the strawberry flavor in this recipe. If using this extract, reduce the amount of red food coloring.
  • National Ice Cream Month is in July—just half a year away. Get a head start with making no-churn ice cream by searching our blog for more recipes!