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  • Writer's pictureHonest Cooks

Best No-Churn Ice Creams: 3 Flavors

In the peak of Summer, nothing beats a good scoop of ice cream.

No ice cream at home? No problem!

No ice cream maker? No problem!

Don't want to go through the long process with tempering eggs to make homemade ice cream? No problem!

Today, I have one easy method to make delicious homemade ice cream. Three delicious flavors: Caramel, Butterscotch, and Strawberry. You can make any flavor you like by following the methods in this blog.

In this blog, we will make 3 flavors of ice creams. We will also make all the flavorings: caramel sauce, butterscotch nuts, and strawberry compote.


Ingredients

For the ice cream base: (Keep these in the fridge at all times, until you start working with them)

1.Heavy Cream: 20 oz.

2. Condensed Milk: 1 can or 14 oz.

3. Vanilla Extract: 1 tbsp.

4. Freezer proof plastic containers: 3


For the flavorings:

Vanilla with Caramel sauce & Choc Chip Ice Cream:

1. Sugar: 2 oz.

2. Water: 2 oz.

3: Heavy cream: 2 oz.

4. Choc Chips: 2 oz. or as desired


Butterscotch Ice Cream:

1. Sugar: 2 oz.

2. Roasted Cashews: 2 oz. OR any other roasted nuts

3. Butterscotch extract: few drops, Optional


Strawberry Ice Cream:

1. Strawberries, fresh: 6-8 pcs.

2. Sugar: 2 oz.


Steps:

Let's make the flavorings first.

a] Butterscotch Nuts

  1. To make butterscotch nuts, in a cold, dry pan, take the sugar and place it on medium flame.

  2. Don't stir, don't remove from heat. Let the sugar melt.

  3. When the sugar is amber in color, add your chosen type of nuts. I have used cashew pieces.

  4. Mix the nuts with the sugar. Use a silicone spatula as this will be easy to clean later.

  5. Transfer to a lightly oiled plate.

b] Caramel sauce

  1. In a sauce pot, add the sugar and water. Heat on medium to low flame.

  2. Swirl the pan around to mix the sugar. Do NOT put in any spoons or spatulas.

  3. When the sugar is golden in color, add the measured out heavy cream. Be careful, this will bubble up and steam a lot.

  4. Whisk until the cream settles and set aside.

c] Strawberry Compote

  1. Remove leaves and wash berries.

  2. Chop into small pieces.

  3. Mix the berries with sugar and place them in a pot. Keep the pot on low to medium flame.

  4. No need to add water, moisture from the berries will be enough.

  5. When this becomes jam-like consistency, leave it aside to cool and turn off the flame.



While the flavorings cool down, let's make the ice cream base.

  1. Mix heavy cream, condensed milk, and vanilla extract in a deep bowl. Make sure you are using cold ingredients directly from the fridge.

  2. Using a hand blender, whisk these for a good 5 to 7 minutes. The mixture will begin to thicken.

  3. Divide into 3 equal parts, since we are making 3 flavors. If you are making one 1, no need to divide it.

  4. Mix the ice cream base with the respective flavorings and set in the freezer for 12 hours.

I made 3 flavors, like I mentioned before. For the vanilla and caramel ice cream, I added a layer of the sauce on the bottom of the container and topped it with some chocolate chips for a Talenti-style look to my ice cream. For the other two, I mixed candied nuts and strawberry compote respectively with their bases. Then, I froze them all.

Note: Use air tight plastic containers.


Looking for detailed visual instructions? Watch the video below:

Thanks for reading! You can PIN any image to come back to it later! :)

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