Brunch, Cakes and Desserts, ice cream, mousse, Recipes

No Churn Vanilla and Marzipan Ice Cream

Over the last few years, I’ve seen quite a lot of recipes for no-churn ice cream. I got curious, but still postponed trying them.  

While making a batch of my homemade Marzipan (click HERE for the recipe), I kept a bit on the side, planning to find a recipe to use it with. Then the idea of incorporating it with ice cream came to mind, and soon after I was checking these recipes again.

Most of these recipes are based on the combination of whipped cream with sweetened condensed milk, while some also add cream cheese to the mixture. I’ve decided to go with the two ingredients basic mixture.

Preparing the ice cream was very quick and easy, and the texture was smooth and creamy. The added Marzipan created new layers of flavor, aroma and texture in it, and made the basic mixture more interesting and much more tasty.

Granted, this ice cream does not have the same rich mouthfeel, or dense texture, as that of a classic ice cream, made with custard and churned in an ice cream machine. However, it is still a very pleasing option to have at hand. Try it and enjoy.



* The best option for Marzipan, is, obviously, homemade one. If you don’t have it, make sure to use best quality Marzipan, as lesser ones tend to have unpleasant overpowering artificial aroma.

* Unlike real ice cream, this one tends to defrost quicker, so make sure to keep it in the freezer right until you’re ready to serve.


Makes: 6 cups

Prep time: 20 minutes

Freezing time: minimum 6 hours, preferably overnight



2 cups heavy cream, very cold

1 tsp real vanilla essence

1 can (14 oz, 396 grams) sweetened condensed milk

Pinch salt

¾ cup crumbled Marzipan (see notes)

For serving:

Sliced almonds, fresh fruit


  1. Line a metal bread baking pan with plastic wrap and place in the fridge until using.
  2. Pour the heavy cream into a medium bowl, and add the vanilla. Using hand blander, start whipping on medium speed, until large bubbles appear. Increase the speed to medium-high.
  3. When the cream is at soft peaks stage, start adding the condensed milk from the side, while swirling the bowl, so that it will incorporate well with the cream. Add the salt and keep whipping, until the cream reaches firm peaks stage.
  4. Scatter the crumbled Marzipan on top, and fold it in gently, with a spatula.
  5. Transfer the mixture into the lined pan, and place in the freezer. After about an hour, when the top is solid, cover the pan tightly with plastic wrap. Keep in the freezer for at least 6 hours, preferably overnight.
  6. Scoop and serve with sliced almonds and/or fruit on the side.

37 thoughts on “No Churn Vanilla and Marzipan Ice Cream”

  1. Like most everything, homemade has it all over what is manufactured to last for years on a shelf! Had to go refresh my brain on your original recipe. Need to try this – one of these days when time isn’t so oversubscribed.

    Virtual Hugs,


    Liked by 2 people

  2. Almond flavored Marzipan certainly gave your vanilla ice cream some great flavor. At first I thought you added almonds to the mixture but I see that those are for garnish or to let people know what they are about to eat. I made strawberry ice cream last year and I am up for a no-churn – sounds like a simple but decadent dessert 🙂

    Liked by 2 people

  3. Not having an Ice Cream churn I always make the no-churn variety. My husband is a Rum & Raisin lover and is quite happy to eat that forever. With his having lots of rum in it, it stops it from freezing hard – always is nice and soft and easy to serve. I am always looking for a different flavour and while I use liquor of some sort, mine freezes hard. Needs more experimentation I can see. Your addition of Marzipan sounds wonderful as I just love it. This will be a joyful experiment!!
    To 600ml of Cream I only use 200ml of condensed milk which is plenty sweet enough for us. A whole can is just too sweet for us.
    Thanks Ronit for a new flavour for my next experiment!! :))

    Liked by 1 person

    1. Thank you Mary, I’m glad you liked my version. I also found the ice cream too sweet, so I’m very glad to know the recipe can work well with half the amount of sweetened milk. I’ll give it a try next time! 🙂


    1. Thank you Myra, I’m glad you liked the recipe. It’s great to have this option for fresh ice cream option at hand.
      The marzipan definitely elevated this otherwise fairly bland mixture.Highly recommended! 🙂


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