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.

Radish and Beet Greens Frittata

Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading

Eggplant Preserved in Olive Oil, with Oregano and Garlic

Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading

Oatmeal, Peanut and Chocolate Chip Cookies

Peanut butter cookies are always popular, and the same goes for oatmeal cookies, and chocolate chip cookies  – which made me think that it could be a nice idea, to combine all three in one bowl and see what happens. Continue reading

Spicy Crispy Chicken Wings

Chicken wings are the ultimate finger food, and are great for outdoors entertaining. They can be prepared in many ways (for more recipes, press HERE) and with different flavors. This time, I’ve decided to make them crispier and spicier than usual. Continue reading

Friands with Lime Curd

Friands (mini almond cakes), are one of my favorite quick and easy type of desserts. In a recipe I posted HERE a few years ago, I used cardamom powder in the batter, and served them with lemon curd. This time, I’ve decided to omit the cardamom, and serve them with lime curd – and the result was just as delicious. Continue reading

Lamb Stew with Eggplant, Tomato and Parsley

The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading

Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes

Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading

Banana and Hard Cider Cake with Cherry Filling

As cherry season has just started, I immediately put my mind into using some of the cherries I’ve bought in a cake. At the same time, I, once again, had a couple of ripe bananas that could only be used in a cake. So it made sense to combine the two in one cake, and the result is in front of you. Continue reading

Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce

Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So, when I was about to prepare a dinner with a fairly large amount of shrimp, I’ve decided to use the sauce as a base for the dish. Continue reading

Tres Leches Cake

Tres leches (i.e. three types of milk) cake, is one of my favorite desserts to order, whenever I go to a Mexican restaurant. The spongy cake is oozing with a tasty milk syrup, and topped with whipped vanilla cream. Granted, it is sweeter than most cakes I’m usually making, but it is also very delicious and irresistible. So far, I was happy enough with only ordering it when at the restaurant, and didn’t make it at home. But with limited restaurant experiences lately, things changed, and I was looking for an authentic recipe, in order to make it at home. When I saw the detailed recipe for it on a blog I follow, Irene’s “My slice of Mexico”, I knew it was the one to try first. Continue reading