Summer is here folks and with it, the scorching heat.
No one can deny that drizzly days and grey skies are London’s status-quo, so on the few warm sunny days we’re lucky enough to get each year, you’ll see everyone outdoor enjoying the sun. London is absolutely fabulous on a sunny day.
But…
Warm and sunny, I love. When the heat hits 34°C, that’s just too much even for me who is originally from Malaysia. And we did get that the past week. It was starting to get unbearable. Fortunately, it has cooled down slightly.
On hot sunny days, I’d be thinking of cool things and ice cream is one that constantly comes to mind.
Of course it’s easy to buy a tub at the supermarket.
But again…
Wait until you see this recipe. This homemade no churn ice cream recipe is so simple everyone can make homemade ice cream. It only requires two basic ingredients.
I am not going to deny that I often grab a tub (or two) of ice cream whenever I pass the freezer section at the supermarket. It’s easy work. Why complicate my life? However, there are times that the supermarkets do not carry the flavor I want. That’s when this recipe comes in handy. Also you can customise your ice cream as you please. I am nuts about nuts and I love some crunch in my ice cream. Often times, I find the supermarket versions lacking enough nuts for my liking. So I make my own. Homemade means, I know what goes into my food. And with the no churn method, what more to ask?
I first started to make my own ice cream using this method years ago when I was craving for mango ice cream. It’s not a common flavor in the UK and I could hardly find any, unless I go to an Indian restaurant and order a mango kulfi. It was from a friend’s cookbook – I can’t remember who the author was to be honest. All I remember is how surprised I was at how easy it is to make ice cream at home – without any special gadgets.
Surprisingly, years later, I saw Nigella use the same method to make her coffee ice cream in Nigellissima.
To make the no-churn ice cream, the ice cream base is made of:
- 600g double cream (or whipping cream, if you’re in the US)
- 397g (1 can) condensed milk
You’ll need a stand mixer, or a hand mixer or you could use the good old wire whisk and do a bit of a workout. Just use whichever you have.
The two ingredients above, whipped, makes the base of your ice cream. You can get creative with the flavors.
My mocha almond fudge is inspired by the infamous Jamoca Almond Fudge by Baskin Robbins. This is my all time favorite and when I was still living in Malaysia where there is a Baskin Robbins nearby my house, I would almost always remember to buy half a gallon of this flavor every 31st of the month and stock up my freezer – because they do 31% discount on every 31st of the month. Yeay!!!
So, here’s how I make my no churn mocha almond fudge at home.
In a large bowl, pour in the condensed milk and double cream (chilled). I also add 1 tablespoon of vanilla. You can leave the vanilla out but I like the flavor and it also helps to avoid the ice cream from freezing hard so I use it most times. To this, I add 2 tablespoon of instant espresso powder.
Whisk the whole thing to soft peak.
Make sure not to over-mixed or the mixture will turn lumpy. To this, I fold in 1 cup of toasted almonds that I have roughly chopped.
Transfer the ice cream mixture to a freezable container, alternating with hot fudge sauce. You can see how I made my homemade hot fudge sauce here. Let it freeze for at least 4 hours before it’s ready to serve.
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- 600 g double cream (or whipping cream, if you're in the US)
- 397 g condensed milk (that's 1 can)
- 1 tbsp vanilla
- 2 tbsp Espresso powder
- ¾ cup hot fudge sauce
- 1 Cup toasted almonds
Ingredients
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- Make sure your double cream is chilled. Pour the condensed milk and double cream into a mixing bowl. Add vanilla and the espresso powder and whip to soft peak.
- Fold in the toasted nuts.
- Transfer to a freezable container, alternating with layers of hot fudge sauce.
- Freeze for at least 4 hours before serving.