#nochurn

This cookie dough ice cream recipe is loaded with chocolate chips and. The bonus is it's no-churn and gluten-free. This means it comes together quickly and everyone can enjoy it!

2-ingredient no churn vegan strawberry ice cream.

No-Churn Mint Chocolate Chip Ice Cream

With this rich no-churn ice cream recipe, rum-soaked raisins and creamy mascarpone cheese come together to make a delicious treat.

Ingredients: 300ml double cream. 250g mascarpone cheese. 100g condensed milk. 50ml dark rum. 100g raisins, soaked in rum. 1 tsp vanilla extract.

Instructions: In a large mixing bowl, whip the double cream until stiff peaks form. In another bowl, mix mascarpone cheese, condensed milk, dark rum, soaked raisins, and vanilla extract until well combined. Gently fold the mascarpone mixture into the whipped cream until evenly incorporated. Transfer the mixture into a freezer-safe container and freeze for at least 6 hours or overnight until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the creamy richness of white chocolate and the tangy sweetness of passionfruit with this delightful no-churn ice cream. The added crunch of the waffle cone crust adds a delicious texture contrast.

Ingredients: 400ml condensed milk. 500ml whipping cream. 200g white chocolate, melted. 1 cup passionfruit pulp strained. 10-12 waffle cones, crushed. 1/4 cup melted butter.

Instructions: In a large bowl, whip the cream until stiff peaks form. Gently fold in the condensed milk until well combined. Add melted white chocolate and passionfruit pulp, gently folding until evenly distributed. In a separate bowl, mix crushed waffle cones with melted butter until combined. Spread a layer of waffle cone mixture evenly on the bottom of a loaf pan or ice cream container. Pour the ice cream mixture over the waffle cone crust. Top with remaining waffle cone mixture, pressing down lightly. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. Once frozen, scoop and serve in waffle cones or bowls.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the smooth, creamy goodness of homemade no-churn ice cream that tastes like sugar cookies and has rainbow sprinkles added for fun. This tasty treat can be made without any special tools or churning, which makes it a great dessert for any event.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup crushed sugar cookies. 2 tablespoons rainbow sprinkles.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until combined. Add the crushed sugar cookies and rainbow sprinkles, folding until evenly distributed. Pour the mixture into a loaf pan or airtight container. Cover with plastic wrap or lid and freeze for at least 6 hours or until firm. Serve scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the tropical flavors of mango with this clean eating, vegan-friendly ice cream. Made with wholesome ingredients and no churn required, it's a guilt-free dessert option for any occasion.

Ingredients: 4 ripe mangoes, peeled and diced. 1 can 14 oz coconut cream, chilled. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tbsp lemon juice. Pinch of salt.

Instructions: Place the diced mangoes in a blender and blend until smooth. In a separate bowl, whip the chilled coconut cream until fluffy. Add the mango puree, maple syrup, vanilla extract, lemon juice, and salt to the whipped coconut cream. Mix until well combined. Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until firm. Once frozen, scoop the mango ice cream into bowls and serve immediately.

Prep Time: 15 minutes

Cook Time: 0 minutes