Poteet Strawberry No Churn Ice Cream

Poteet Strawberry No Churn Ice Cream

It’s National Ice Cream Month and this no churn ice cream is M O N E Y! I froze a batch of my Poteet Strawberries back in March, just to make this heavenly treat! Go ahead & drool. This sweet dessert is berrilicious!!

Poteet Strawberry No Churn Ice Cream

Yield: 8 Servings

Poteet Strawberry No Churn Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz) can of sweetened condensed milk (I used low fat)
  • 1 tsp vanilla
  • 1 1/2 cups frozen or fresh strawberries (If using frozen berries, drain the liquid & chop in a food processor – be sure to leave it chunky. If using fresh strawberries, rough chop in the food processor & keep the liquid. With fresh strawberries you don’t get enough liquid to affect your ice cream. See notes for more info.)

Instructions

  1. Whip the heavy cream until stiff peaks are formed.
  2. Add in the vanilla and sweetened condensed milk. Whip for 30-45 more seconds.
  3. Fold in the strawberries.
  4. Scoop the mustered into a 9×5 loaf pan. Cover top with plastic and freeze for at least 4 hours.
  5. Serve in a bowl with strawberry drizzle or on a cone!

Notes

Notes: You will be tempted to use the syrup from the frozen strawberries. Don’t do it! The extra liquid will make your ice cream too hard. I save the liquid to use as a drizzle for the ice cream, or for pancakes and waffles.

https://michellesipsandsavors.com/poteet-strawberry-no-churn-ice-cream/

Pistachio Rose “No Churn” Ice Cream

Pistachio Rose “No Churn” Ice Cream

This was my first attempt at no churn ice cream and I couldn’t be more excited with the result. The texture is just like churned ice cream, or as my hubs calls it ~ hard ice cream. The rose and pistachio flavor was amazing, almost ethereal. I will be making more no churn ice cream in the future. Using this recipe as the base, with add-ins, is just a little too easy!

Pistachio Rose “No Churn” Ice Cream

Yield: 8 Servings

Pistachio Rose “No Churn” Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 – 2 drops rose water (I used Nielsen-Massey)
  • 1 tsp vanilla (I used Vanilla Pura)
  • 1 tsp cardamom powder
  • 1/4 – 1/2 tsp Suncore Foods Fuchsia Hibiscus or Beet Super Juice Powder for pink color
  • 1 (14 oz) can of sweetened condensed milk (I used low fat)
  • 1 cup chopped pistachios
  • Additional pistachios & edible rose petals for garnish (I used Suncore Foods rose petals)

Instructions

  1. Beat the cream until stiff peaks form.
  2. Add in all ingredients, except pistachios. Beat for another 30-45 seconds until thick.
  3. Fold in pistachios.
  4. Pour mixture in a 9 x 5 inch loaf pan. Cover and place in the freezer, overnight.
  5. Top with additional pistachios & rose petals, and serve.

Notes

Basic vanilla ice cream can be made by just using the heavy cream, sweetened condensed milk and vanilla. Use caution with rose extract. Start with the smallest amount & taste. You only want a hint of rose flavor.

https://michellesipsandsavors.com/pistachio-rose-no-churn-ice-cream/
Social media & sharing icons powered by UltimatelySocial
Pinterest
Pinterest
Instagram