If you love ice cream then be sure to make these individual no churn recipes for peach, blackberry and ricotta ice cream that are incredibly easy to make.

If there’s one thing we love in our house and always have around, it’s ice cream.  I feel as if we are constantly eating it all year round, but once the weather starts to turn it’s even more of an excuse to make it and eat it.

Making ice cream is incredibly easy and you only use a few ingredients, which is great because I believe it’s important to know what’s in your food at all times.  

How to Make Homemade Ice Cream

I used to be intimidated when it came to making homemade ice cream, because I always felt I needed the churner, tons of ingredients and 2 whole days to make it.  Well if you’re anything like me you know exactly what I’m talking about, but I’m here to show you a really easy way so that you can be eating ice cream by tonight.

No churn ice cream means you aren’t churning it, instead you’re simply whisking together ingredients, transferring them to a pan and freezing it, that’s it.

The 2 main ingredients in this no church recipe are sweetened condensed milk and heavy cream.  After those 2 things it’s all about whatever you want to flavor it with.  Since peaches and blackberries are starting to peak, I thought those few things would be great in making these ice cream recipes.

For the peach ice cream, I decided to leave the peel on it because I think it adds flavor, texture and of course color to the recipe.  Using the GoodCook Chopper simply finely mince up the peaches once removed from the pit.  This will help keep all those peaches contained as well as keeping the juice from going everywhere.  Now, I chopped these up pretty well but if you like big chunks then absolutely you should make it to your desired consistency and keep some bigger pieces in it. 

Next, add the peaches to a bowl and using the GoodCook Silicone Whisk simply mix in the condensed milk, cream and vanilla until combined.  One of the most amazing features about this whisk is that it has a bowl rest and can easily sit on the side of the bowl without falling in.  Nothing worse than setting your whisk down on the counter and it rolls off onto the floor.  

Transfer the mixture to an 8 x 4 GoodCook Premium nonstick loaf pan and then place it in the freezer for 5 to 6 hours or until it is completely frozen.  You may be asking why a loaf pan?  When making homemade ice cream you want it to freeze as quickly as possible and the metal from the pan will freeze quicker and hold that temperature for longer as opposed to putting into a plastic container.   

Simply repeat this exact same process for the blackberry ice cream.

Serving No Churn Ice Cream

Scooping out ice cream can be challenging.  I have vivid memories of doing this for over 200 people when I used to work in catering.  The ice cream would be rock solid, and it was always hard to get the perfect scoop as well as getting the ice cream out of the scoop with ease.  The GoodCook Smart Scoop would have been a game changer for me if I would have had it some 25 years ago.  

The Smart Scoop can go straight through the hardest ice cream and with its nonstick coating and spring-loaded handles you’ll get the most beautiful picture-perfect scoop everything single time.  It truly is a game changer especially if you’re doing quite a bit of scooping. 

For me, I just like a good simple scoop of ice cream on a sugar cone but no matter what this is ice cream is easy to make, has few ingredients and is nothing short of delicious.

Homemade Peach, Blackberry and Ricotta No Churn Ice Cream

Ingredients

Ricotta Ice Cream

  • 2 cups heavy cream
  • 1 cup condensed sweetened milk
  • 1 cup whole milk ricotta
  • 1 teaspoon vanilla
  • 1/3 cup powdered sugar

Peach Ice Cream

  • 4 pitted fresh yellow peaches
  • 2 cups heavy whipping cream
  • 14 ounce can condensed sweetened milk
  • 1 teaspoon vanilla

Blackberry Ice Cream

  • 2 cups fresh blackberries
  • 14 ounce can condensed sweetened milk
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla

Instructions

Ricotta: Combine all ingredients into a bowl and whisk vigorously until smooth. Transfer to a 9x5 GoodCook Premium Nonstick loaf pan and freeze for 5 to 6 hours or until completely frozen. Scoop and serve.
Peach: Finely mince the peaches using the GoodCook Chopper. Transfer the minced peaches to a bowl and whisk together with the cream, milk and vanilla until completely combined.
Transfer to an 8x4 GoodCook Premium Nonstick loaf pan and freeze for 5 to 6 hours or until completely frozen. Scoop and serve.
Blackberry: Finely mince the blackberries using the GoodCook Chopper. Transfer the minced blackberries to a bowl and whisk together with the cream, milk and vanilla until completely combined.
Transfer to an 8x4 GoodCook Premium Nonstick loaf pan and freeze for 5 to 6 hours or until completely frozen. Scoop and serve.

Recipe Notes

Makes 4 cups of ice cream each

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Posted in Desserts, Recipes by Goodcook staff |
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