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 tasiter.
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.
Notes:
* 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
Ingredients:
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
- Line a metal loaf pan with plastic wrap and place in the fridge until using.
- 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.
- 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.
- Scatter the crumbled Marzipan on top, and fold it in gently, with a spatula.
- 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.
- Scoop and serve with sliced almonds and/or fruit on the side.
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,
Judie
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Thank you Judie, I’m glad you liked the recipe. It’s really so simple and easy to make. I hope you’ll enjoy it. 🙂
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I love that you reserved some of the marzipan, knowing that something would come to mind, and this was a perfect something. I’ve been quite pleased with the no-churn ice creams, and your take on it sounds delicious.
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Thank you Dorothy, I’m glad you liked my version. I’m not a huge ice cream fan, and when I do, I usually prefer the old fashioned classic ones. But the no churn ones definitely have their advantages. 🙂
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Mmm. There’s nothing as good as homemade ice cream.
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Well, I can actually think of a few – but no doubt it’s high on the list! 🙂
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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 🙂
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This ice cream is indeed very easy to make, and the marzipan added such nice flavor to it.
I must have missed your post about strawberry ice cream. Will look for it! 🙂
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Your comment gave me some tips on this ice cream like adding liquor to it 🙂
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As a matter of fact there were 11 comments back and forth with you on ice crystallization 🙂 Thanks – at least I will be ready when I make it again 🙂
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lol I’ve found it. I actually remembered your post about buttermilk ice cream, but somehow forgot it also included strawberry! That’s it, the mind is gone.. 🙂
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In this case, since it calls for sweetened milk, there’s no crystallization of the sugar, which makes it much easier.
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Looking forward to seeing your version. 🙂
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Love the flavors!! Would be a perfect treat today, we are having a hot day!🌞
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Thank you Ursuala, I’m glad you liked the recipe. It is indeed perfect for a hot day. 🙂
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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!! :))
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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! 🙂
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I looove ice cream! 🍨🍃
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I scream you scream… 😀
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🎶…for ICE CREAM. 🎶
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🙂
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That’s so simple and tasty.. Will surely try 😊😋
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Thank you Anitha, I’m glad you liked the recipe. I hope you’ll enjoy it! 🙂
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This sounds super good and I learned that you can use less sweetened condensed milk for a less sweet taste from Mary. Thank you to both of you.
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Thank you Karen, I’m glad you liked the recipe. It is indeed so good to know that it can be made less sweet. 🙂
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Wow! It looks beautiful. Almost to the point of a semifreddo… I want to jump into the bowl! I’ve been curious as well. Glad you finally made it!
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Thank you Mimi, I’m glad you liked the recipe. Compared to semifredo, it’s lighter, and quicker to make. I will try to reduce the amount of sweetened milk next time, and see how it works. 🙂
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What a great way to use up marzipan. It must be so tasty to have those little nibbles in the ice cream. Ben & Jerry’s move over…😀
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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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Oh my. This is so delicious. Thanks for sharing.
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Thank you Juliet, I’m glad you liked the ice cream. It was very tasty! 🙂
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Love how simple it is to make, I have tried a similar no-churn ice cream with oreos and it was delicious! Will try with marzipan next time.
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Thank you Nisha, I’m glad you liked my version. I like the idea of adding crushed cookies to the ice cream. Will give it a try next time! 🙂
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Love the simple way of this homemade ice-cream.
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Thank you Suni, I’m glad you liked the ice cream. It’s so tasty and easy to make. 🙂
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Looks great 👍
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Thank you Syamala! 🙂
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