We love ice cream here (especially with simple ingredients), and it's my kids' favorite dessert, with this chocolate date syrup and sprinkles. When Jay was here our favorite ice cream was sold out at Sprouts (the organic Strauss one is so creamy), so I wanted something like that to make at home. No churn means you don't need an ice cream maker, just a mixer and a container, and I usually make it the day before so it has time to freeze up. This base is so easy to make and I love these little ice cream containers to store it in. Plus you can add whatever mix-ins to make it how you like.
We’ve made sprinkles and chocolate chips, strawberry using strawberry puree, and cookie dough and chocolate flakes was more recent. The fun part is doing it with the kids, Jay was shocked it was homemade with how creamy it was and how easy it was to put together with no churning. It's fun to be creative with it, plus you know all the ingredients. Everyone's favorite is the rocky road with homemade marshmallows.
For this recipe I've included our rocky road version, but if you went without the mix-ins it makes a delicious vanilla.
Tools & Supplies
Stand mixer or electric hand mixer
Large mixing bowl
9x5-inch loaf pan (I use these)
Rubber spatula
Measuring cups or kitchen scale
No-Churn Rocky Road Ice Cream
Prep Time: 15 min · Freeze Time: 4–5 hours (or overnight for firm) · Total Time: About 5 hours · Serves: About 8
Before You Start
Have homemade marshmallows made ahead and cut into mini pieces.
Roughly chop the walnuts before you begin.
You’ll need a hand mixer or stand mixer and a 9x5-inch loaf pan.
Plan your freeze: 4–5 hours for a soft scoop, or overnight for firm.
Ingredients
2 cups (480 g) heavy cream (I like that brand bc no added gums)
1 can (14 oz / 397 g) organic sweetened condensed milk
1 teaspoon (5 g) vanilla extract
Pinch of salt
1½ cups (about 75 g) mini homemade marshmallows
¾ cup (90 g) walnuts, toasted and roughly chopped
¾ cup (240 g) chocolate date syrup, at room temperature
Instructions
Beat the heavy cream in a large bowl with a hand mixer or stand mixer until it holds stiff peaks, about 5 minutes.
Add the condensed milk, vanilla, and salt. Fold gently, stopping as soon as it looks even so you keep the air in.
Fold in about three-quarters of the marshmallows and walnuts, plus half the date syrup. Leave the syrup streaky rather than fully blended.
Scrape into a 9x5-inch loaf pan. Drizzle the rest of the date syrup on top and drag a knife through it a few times. Scatter the remaining marshmallows and walnuts over the surface.
Cover and freeze for 4–5 hours for a soft scoop, or overnight for firm. Store in the freezer.
xx Brittany