Quick and easy no churn ice cream with cookie pieces and a caramel swirl. No ice cream maker needed!
As I sit here, drinking my coffee and sweating a little more than I would like to be at 9 in the morning, I am not so subtly reminded that it is actually Summer. Real Summer. No more of this 80 degrees one day, and 50 degrees the next business. Summer has finally come and decided to stay for a while-and you know what that means: Relentless frizzy unmanageable hair and excessive complaining that ‘It’s too hot’ even though you just spent the last 9 months begging the weather Gods for this very heat.
Now let’s be honest, is there anything more satisfying on a scorching Summer day then cooling off with a heaping helping of ice cream? I am not ashamed to say that Lindsay and I eat way more ice cream than the average human. That’s just how it is, and how it has always been, and we are not going to change it. On an average day, we typically have ice cream once a day. But in the summer, that number can go up to twice a day. The madness! Someone once told us that ice cream is the perfect dessert because it melts and slides into all the empty spaces in your stomach, so you always have room for it. Is that a scientific fact? I’m going to say probably not, but it sounds good and logical enough, so I am going to believe it to be true.
Lindsay and I have made no churn ice cream before, and we were always nervous that the texture would be weird, and everything would be a disaster and it wouldn’t actually be like regular ice cream at all, but we were very pleasantly surprised with the results! No churn ice cream is delicious and creamy and incredibly satisfying. Did I also mention that it is super easy and you don’t need an ice cream maker? No? Well then, it is super easy and you don’t need an ice cream maker. Double win.
All you need is a bowl and a container to freeze the ice cream in. We typically always use standard size loaf pans because they just happen to be the perfect size for the amount that the recipe makes.
This ice cream is great because you can take the base of the recipe (condensed milk, cream, vanilla) and then pretty much add whatever you want. This is the kind of dessert that makes people think you slaved over it for an entire afternoon, when in reality it took all of 5 minutes to prepare, and then the freezer does the rest of the work. It’s what I like to call fake-fancy. I decided to go with cookies and cream because i’m a sucker for big cookie pieces in my ice cream. The more the better! I also added a caramel swirl, because why the hell not? Turns out cookies & cream and caramel are a match made in ice cream heaven because I had a hard time stopping myself from eating the entire thing. I used store bought caramel out of convenience, but you could make your own caramel too if you wanted. This stuff is so good that I am making it again for a cookout this weekend. Trying to keep it from completely turning into a liquid during the hour car ride is a daunting feat, but I accept the challenge. This ice cream is worth it.
Ignore my jacked up nail polish and focus instead on all those cookie pieces. YUM!
Also, as it turns out, photographing ice cream means you need to work faster than the speed of light, hence why the ice cream is virtually liquid at this point. Still looks delicious though!
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