It’s all about the no-churn ice cream, baby! I swear I have seen this stuff everywhere –I’ve been dying to try it. And let me tell you, I am super happy with the results. In fact, I’m pretty convinced that I may never (well, maybe not never ever) buy store bought ice cream again.
I mean, why buy the ice cream with some ingredients you may not be familiar with? Why buy ice cream that is only limited to the flavors that are offered in the store?
So check it. This ice cream can be ready in about 5 hours, has only a handful of ingredients (that you are familiar with), and can become just about any flavor your beautiful mind can imagine. That’s the power of no-churn. And let’s just go back to that whole “you can make any flavor you want” bit for just a moment.
I love Mexican hot chocolate, but I have yet to see an ice cream made in this heavenly flavor. Milky chocolate, cinnamon, vanilla, and hint of almond– no where to be found, as far as I am aware. And that’s why I love this ice cream! I was able to create exactly what I want and it was so easy. Just a bit of whipping, then mixing, freezing, and KA BAM! Ice cream is in your freezer.
My inspiration for this ice cream was Abuelita hot chocolate. Just like the ice cream, it does have that milk chocolate-cinnamon-almond-vanilla thing going on. It’s my very favorite Mexican hot chocolate, although Ibarra is a close second. I had originally contemplated using the actual Abuelita chocolate in the recipe, but that would have required melting it into the cream, chilling it, then whipping it up, and continuing as usual. And since the beauty behind no-churn ice cream is an ice cream that is easy to make, I decided to incorporate the flavors in an quicker way.
And can we just talk for a moment about the results? Goodness gracious great balls of ice cream. This stuff is so decadent and delicious. It is a richer ice cream, so it goes further. The texture kind of reminds me of gelato. It’s deliciously fudgy and the flavor of the almond and cinnamon make it really special. It’s really hard to leave this stuff alone. In fact, I think I’ll go for a spoonful right now– if you’ll excuse me.
So have you guys tried no-churn ice cream? If so, tell me about your favorite flavor. We’d love to hear all about it. See you soon!
- 2 ½ cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup cocoa powder
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla
- pinch cinnamon
- Chill a large bowl and whisk for making whipped cream. Pour the heavy cream into the bowl and beat with an electric mixer until stiff peaks form.
- In another large bowl, stir together the sweetened condensed milk, cocoa powder, almond extract, vanilla, and cinnamon until fully incorporated.
- Fold the whipped cream into the chocolate mixture in 3 batches. For the first batch, roughly stir in the whipped cream into the chocolate mixture to make it lighter. Gently fold the final 2 additions of whipped cream into the chocolate mixture until fully incorporated.
- Pour the mixture into a loaf pan and freeze for at least 5 hours, until firm. Allow to sit at room temp for 10 minutes for a soft, scoopable consistency. Scoop and devour!