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.

 

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

 

  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.

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