Top Natural Tips No-Churn Condensed

Top Natural Tips No-Churn Condensed

I absolutely like ice cream. When I made ice cream, I felt very Martha Stewart. (Or in this case Nigella Lawson) I usually go to the traditional route – do a milk cake, cool it, stir in the ice cream maker, re-freeze. It is useful, but it is forever, sometimes up to 2 days. So when I looked at Nigellissima and saw Nigella doing no Churn Coffee Ice Cream in about 10 minutes, I was very interested.

How does this work? She whipped some cream with some sweet and concentrated milk. Well, it not only works, but also the softest, most slippery ice cream. It is very good that the key is Kahlua. I know I want to get “Can I omit the alcohol problem?” In this case, the answer is no. You need alcohol because it can prevent crystal formation, what makes ice cream a creamy, silky texture. It was interesting that she put the ice cream in a creamy frypot and wrapped up a hamburger. I put me on the top of the chocolate olive cake.

So this recipe leaves my brain away, and I can think of this basic recipe that can make about a million different tastes. I think vodka can work in most tastes because you can not really taste it. But salted caramel, coconut, lemon, chocolate, vanilla beans, roasted almonds, see where am I going? And you do not need an ice cream maker.

Amazing Natural tips do not stir the concentrated milk and jam ice cream

No loss I like the word. Not because I’m lazy I can mix like a machine, even manual. But because it means that the recipe is easier to get and may be done quickly, I may leave if I do not have the ice cream machine away from the depths of a spare wardrobe where one million props and appliances exploded. Okay, I might be lazy.

So, back to this fabulous no loss of ice cream. This is essentially a 4-component brainless ice cream that does not require cooking without mixing. The idea of this ice cream came when I was shooting a lifestyle for my extra page of my recipe. I have bought a dozen Bonne Maman jelly jars, every imaginable taste (they are now doing a pleasant caramel spread, do you know?) Shoot. Gave up a few, and I decided to use them in an interesting way. One of them is making ice cream. This is really a basic condensed milk ice cream recipe, I have been with a jam for many years. The beauty of this recipe is that you can use your favorite brand and taste, and will immediately become a new gorgeous dessert recipe that you will not be able to survive. This ice cream has a solid homemade feel, and flat ice cream consistency, despite being ridiculously creamy. There is no ventilation fluff here! Just I like it (very occasional) way.

There is no loss of ice cream

A simple 3 ingredient, without stirring ice cream, you can add any flavoring agent.


397 g (1 medium tin) sweet condensed milk (1 and 1/3 cups)

600ml double cream (heavy cream) (2 and 1/2 cups)

2 teaspoons of vanilla bean paste – the extract will work, but the paste allows you to pass through its seed


Pour all ingredients into a large bowl, stir until the volume is doubled, and have a thick spoon consistency. It will take about 5 minutes.

Place the spoon in the tub and freeze it, cover it and freeze for at least 6 hours.

Hi presto you have a rich and creamy vanilla ice cream.

Note: If you want tastes, then it’s simple, once your cream and condensed milk are whipped gently mixed in your added flavor, for example for salted caramel, i gently stir in 3 Spoon the salted caramel, scoop it into its bathtub and rotate it again by 2 tablespoons of caramel. Remember that I divided the mixture into three, so if you only do a taste, then my amount will be reduced, then you need more things. Add as much as possible if you want a stronger taste to add more! Crazy and experimented with this basic recipe, their world is your ice cream oyster!

There is no stirring coffee ice cream recipe

2/3 cups of milk refining milk

2 tablespoons instantly concentrated coffee powder

2 tablespoons of coffee or espresso (Kahlua or Tia Maria)

1 1/4 cups of whipped cream

There is no stirring coffee ice cream recipe

Add sweet concentrated milk, instantly concentrated coffee powder and liqueur to the bowl of the electric mixer.

Black sesame seeds do not stir ice cream recipes

There is no stirring coffee ice cream


2/3 cups of milk refining milk

2 tablespoons instantly concentrated coffee powder

2 tablespoons of coffee or espresso (Kahlua or Tia Maria)

1 1/4 cups of whipped cream


Add sweet concentrated milk, instantly concentrated coffee powder and liqueur to the bowl of the electric mixer. Mix to combination. Add cream and whips until you reach the soft peaks.

Poured into a closed container, frozen for 6 hours or overnight. Scoop and serve.

Do not stir ice cream

Add “No-churn ice cream” Add to favorites Favorites No-churn ice cream

Try Mary Berry’s recipe, an easy, no loss of homemade ice cream, there are many flavors to choose from.


4 free stocking eggs, separate

100g / 3½ ounces of caster sugar

300ml / ½pint double cream

Vanilla flavor

1 teaspoon of vanilla extract


100g / 3½oz ginger, chopped, plus 4 tablespoons of syrup from the tank

Coffee and brandy

2-3 tablespoons of coffee essence

Brandy 2 tablespoons

Raspberry flavor

150ml / 5 ounce screened raspberry sauce (you can also use strawberries)

The smell of rum and raisins

100g / 3½oz raisins soak 4 tablespoons rum 2 hours


Mix the egg white in a large bowl until the wh peaks are removed.

Technology: stir the protein

Stir the protein

Watch the skills

0:59 minutes

Slowly stir in the caster sugar and then continue to stir until the egg white is stiff and shiny.

Stir the cream in a separate bowl until clear until you form a soft peak.

Technology: whipping cream by hand

Stir the cream with your hands

Watch the skills

0:48 pm

Compare cream, egg yolk and spices of your choice (see ingredient list) into the cookie mix until incorporated.

Pour into a plastic container and freeze for at least two hours.

Top recipe tip

I like to use this ice cream in my Knickerbocker glory. I use a classic tall sundae glass, with three layers of ice cream layer of fresh pineapple, raspberry sake and fresh cherry raspberry cream cream.

Do not open cheese and jam ice cream

An ultra-fast no cook, no mixing ice cream formula using condensed milk and fresh cream as a base. When you try your favorite jam, the cup filled with jam becomes the ultimate taste of the creator.

Service – 4


The following are the same as the ”

1 can (14 ounces) plus condensed milk

2 teaspoons of pure vanilla extract

2 tablespoons Bourbon (optional)

2 cups of cold cream


If necessary, stir the condensed milk, vanilla and bourbon in a bowl. In a large bowl, use an electric mixer, press the cream at high temperature until the stiff peaks form, 3 minutes.

Use a squeegee to gently scour the cream into a condensed milk mixture. Pour into 4 1/2 × 8 1/2 inch bread pot. Freeze tofirm, 6 hours.


600ml thickening cream

1 cans (395 grams) condensed milk

1 tablespoon vanilla extract

1 cup of strawberry jam

Fresh cherry service (optional)


Put the cream in a bowl. Stir with an electric stirrer until fluffy. Add condensed milk and vanilla extract. Beat two to three minutes until the cream and combination.

Pour into a shallow metal plate (I used a 16x21x4 cm enamel dish). Drop the strawberry jam in the creamy mixture. Use bamboo strings to gently turn the ice cream through the cream twice. Store with fresh wrap and freeze in freezer for at least 6 hours.

Service, remove from the freezer and allow to stand at room temperature for 5 minutes. Scoop into the mini-turkey cup, with fresh cherries on top.

About this recipe: easy raspberry ice cream, you do not need an ice cream maker. Enjoy the raspberry in the hot summer is the best.


Service: 8

200 grams of fresh raspberry

50 grams of foot sugar

1 lemon juice

397 grams of tin refined milk

600ml double cream

200 grams of frozen raspberry

A small amount of chocolate blocks (optional)

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Ready for 20 minutes

Extra time: 3 hours frozen

Ready to enter: 3 hours and 20 minutes

Place the fresh raspberry in the pot, simmer for 15 minutes with sugar and lemon juice, and occasionally stir.

Place condensed milk and double cream in a bowl and stir with your hands until the mixture gets thick and falls from the whisked ribbon.

The raspberry mixture is then removed from the heat and sieve to remove all the points. This will give you a thick sauce.

Now put the concentrated milk and cream into the 2L food box, slowly add raspberry sauce, stir gently with a spatula, produce ripple effect.

The frozen raspberry is then crushed into small pieces. Frozen raspberries and chocolate chips are added to cream, condensed milk and raspberry sauce.

Placed in the freezer for at least 3 hours.

Recipe: Chocolate ice cream without peanut butter

Last summer, I sold my ice cream maker. I did not think twice; after all, I spent the last two years, made my family do not like ice cream. Just mention it brings tiny legs in the kitchen and small arms dragged the kitchen chair to the counter, eager to help.

Recipe: Chocolate ice cream without peanut butter

This recipe is as simple as mixing, putting together several ingredients (although a mixing machine will help some mixers simpler). Over the past two years, our freezers have brought at least a dozen tastes, each of which is called a new favorite. However, in any form of chocolate and peanut butter there are terrible terrible weaknesses, then this version is the best.

Recipe: Chocolate ice cream without peanut butter

If you have a Pullman pot, it’s good to freeze the ice cream (plus it has a lid!), Otherwise a 9 x 5 bread pot works great. Ice cream is very good, but the magic shell is amazing. The dessert is very rich and has a long way to go.


1 can (14 ounces) condensed milk, add sugar

1 tablespoon vanilla extract, pure

1/3 cup peanut butter, smooth

2 cups of heavy cream

Recipe: Chocolate ice cream without peanut butter

In a bowl, stir the condensed milk, vanilla and peanut butter. Use a vertical blender and use a stirrer accessory to whip the medium heavy cream until a soft peak is formed. Mix one-third of the cream into a mixture of peanut butter. Pour the remaining whipped cream into the mixture until it is incorporated. Pour into bread bread (see note) and freeze tofirm, 6 hours [or cover up to 1 week].

Recipe: Chocolate ice cream without peanut butter

I used this chocolate magic coat from Gimme Some Oven, and its role is like a charm. Food 52 also has a recipe that looks good.

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