These No Churn Ice Cream 3 ways are a great way to make homemade ice cream. Homemade ice cream recipe to beat the heat! Espresso Chocolate Chip, Vegan Pina Colada, and Bourbon Peach flavours to chose from.
Ice cream has to be my favourite food item on the plant. If I don’t have at least 2 different flavours in my freezer I basically develop a twitch. This post was SO fun for me. Even breaking an ice cream scoop couldn’t get me down.
Figuring out how to make ice cream without an ice cream maker?!! Christmas and birthday rolled into one big party.
The fact that these recipes are easy and not terribly time consuming is a total bonus. I will attest that ice cream made in an ice cream maker is perhaps a bit creamier, however, this method will definitely do.
I don’t own an ice cream maker so figuring out a way to have less gadgets is great for our growing household.
My favourite homemade ice cream recipe was the Espresso Chocolate Chip. Luscious and creamy. It didn’t get overly hard in the freezer and was everything I love about ice cream – bold flavours in a treat.
All the recipes are easily adaptable. If you make any please tag me #mykitchenlove and let me know which flavour you like best!
More homemade ice cream recipes we love:
- Chocolate and Vanilla No Churn Ice Cream Recipes
- Dark Chocolate Raspberry No Churn Ice Cream recipe (only 5 ingredients!)
- Ice Cream Sandwich Cake (yes, that’s correct … an ice cream sandwich turned cake)
- Ginger Molasses Cookies and Brown Sugar Bourbon Ice Cream Sandwiches (ice cream recipe for an ice cream machine)
These No Churn Ice Cream 3 ways are a great way to make homemade ice cream. Espresso Chocolate Chip, Vegan Pina Colada, and Bourbon Peach flavours to chose from.
- 4 cups chopped ripe peaches (about 4 medium to large peaches)
- 2 tbsp bourbon (or whiskey)
- 1 tbsp butter
- 1 tbsp brown sugar
- 2 cups whipping cream (33% MF)
- 1 14 ox can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups whipping cream (33% MF)
- 1 14 oz. can sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp instant espresso coffee (I used decaf)
- 1 cup mini chocolate chips (I really like the vegan chips, they taste more like dark chocolate, however any will do)
- 3 cans coconut cream* (chilled overnight in your fridge)
- 2-4 tbsp dark rum
- 2 cups chopped pineapple
- 2 tbsp brown sugar
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Melt butter in a small skillet over medium heat and add peaches and brown sugar. Cook for 5-7 minutes, until peaches begin to caramelize. Remove from heat and add bourbon. Set aside to cool..
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With an electric or stand mixer, beat whipping cream until stiff peaks have formed (about 2-4 minutes depending upon what you’re using). Add vanilla and condensed milk. Mix until just blended.
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Add peach mixture to milk mixture and stir until just combined. Place in a freezer proof dish (tin is preferred), well covered, for at least 4 hours or over night
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With an electric or stand mixer, beat whipping cream until stiff peaks have formed (about 2-4 minutes depending upon what you’re using). Add vanilla, instant coffee and condensed milk. Mix until just blended.
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Stir in chocolate chips by hand.
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Place in a freezer proof dish (tin is preferred), well covered, for at least 4 hours or over night.
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Remove coconut milk cans from fridge without tipping or turning over (you only want the creamy hard stuff at the top). Scrape out the top thick harden cream and reserve liquid for another use (smoothies?).
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With an electric or stand mixer, beat hard coconut cream until smooth.
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Blend pineapple, rum and sugar together in a blender until smooth.
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Add pineapple mixture to coconut cream and mix until just blended.
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Place in a freezer proof dish (tin is preferred), well covered, for at least 4 hours or over night.
* coconut cream and NOT coconut milk is important here. Coconut cream will whip up and has a higher fat content in it, meaning that the ice cream will have a nice "ice cream-like" texture.
** all ice cream recipes noted should be consumed within 2 weeks.
Recipes adapted from Half Baked Harvest and Minimalist Baker
Enjoy! xo
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