Do you want a simple recipe that is sure to be a crowd pleaser? No churn ice cream is a must.
Jump to RecipeI have made a number of no churn ice creams. The recipe is foolproof. The fun part of the ice cream making is to get creative with the flavors one adds in. I have made CHOCOLATE, VANILLA BEAN & MANGO.
I finished off my Southern themed dinner party with this treat. You may remember a couple of posts ago that I began the dinner with a SAVORY CHEESECAKE. I think both of these ideas are pretty unique. The cheesecake is a dessert! Right? Sweet potatoes are a side dish. Right? Not if you cook in my kitchen. I love to experiment. More particularly, I also love to search and pick out new ideas to try.
The recipe begins by baking the sweet potatoes until soft. After cooled some, puree in a blender. You will need to add a little coconut milk of dairy of your choice to help make the puree. The cream is whipped and folded into the sweet condensed milk. The final step is to mix the sweet potato puree into the mixture. Pour the mixture into the loaf pan and place in the freezer. When ready to serve, take out a let it soften some so it is creamy.
Building of the no churn ice cream.
The No Churn Sweet Potato Ice Cream Plated.
Fruit Loop Cereal No Churn Ice Cream
Ingredients
- 14 Ounces Sweetened Condensed Milk
- 2 Cups Fruit loop cereal pulverized in a food processor
- 2 Cups Heavy Cream
Instructions
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Begin by pulverizing the cereal in a food processor. Set aside when complete.
Next, whip the cream in a stand mixer on medium-high speed until firm soft peaks form, about 2 – 3 minutes.
Pour the cereal powder into the whipped cream and gently fold until fully combined. Now, pour the sweetened condensed milk into a large bowl and fold the cereal ice cream mix into it.
Pour into a chilled 9-by-5-by-3-inch glass loaf pan, topping with more cereal and freeze for 4 hours and up to overnight.
Take out 5 – 10 minutes before serving. Enjoy!
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