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No Churn Ice Cream 3-Ways

No Churn Ice Cream 3 Ways

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. 

Course Dessert
Cuisine American
Keyword ice cream, ice cream recipe
Prep Time 15 minutes
Chilling Time 8 hours
Servings 4 cups per recipe
Author Samantha

Ingredients

Bourbon Peach:

  • 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

Espresso Chocolate Chip:

  • 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)

Vegan Pina Colada:

  • 3 cans coconut cream* (chilled overnight in your fridge)
  • 2-4 tbsp dark rum
  • 2 cups chopped pineapple
  • 2 tbsp brown sugar

Instructions

Bourbon Peach:

  1. 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..

  2. 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.

  3. 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

Espresso Chocolate Chip:

  1. 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.

  2. Stir in chocolate chips by hand.

  3. Place in a freezer proof dish (tin is preferred), well covered, for at least 4 hours or over night.

Vegan Pina Colada:

  1. 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?).

  2. With an electric or stand mixer, beat hard coconut cream until smooth.

  3. Blend pineapple, rum and sugar together in a blender until smooth.

  4. Add pineapple mixture to coconut cream and mix until just blended.

  5. Place in a freezer proof dish (tin is preferred), well covered, for at least 4 hours or over night.

Recipe Notes

* 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.