Since I had peaches, I decided to try the peach version of this ice cream recipe from Simply in Season. Best of all, there is no ice cream maker needed! Read on to learn how to make ice cream without an ice cream maker.
FOR PRINTABLE VERSION CLICK HERE: Strawberry or Blueberry Ice Cream
3 cups berries (strawberries or blueberries OR PEACHES)
2 cups whipping cream (whipped to soft peaks)
1 1/4 cups sweetened condensed milk (here’s how to make your own sweetened condensed milk)
1 cup cold water
6 Tbs sugar
1/2 tsp vanilla extract (almond extract if using peaches)
1/4 tsp salt
1. Chill all ingredients. In a mixing bowl, beat everything together with an electric mixer.
2. Pour into a 9×13 pan and freeze 3-4 hours or until mushy. Transfer mush to the mixing bowl and beat again until smooth but not melted. Return to 9×14 pan and freeze another 3 hours.
Servings: 8
Yield: 2 quarts
Nutrition Facts
Serving size: 1/8 of a recipe (6.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 324.87
Calories From Fat (42%) 135.31
% Daily Value
Total Fat 15.39g 24%
Saturated Fat 9.52g 48%
Cholesterol 57.19mg 19%
Sodium 146.2mg 6%
Potassium 242.55mg 7%
Total Carbohydrates 44.2g 15%
Fiber 1.31g 5%
Sugar 40.93g
Protein 4.8g 10%
The Verdict: I accidentally put too much almond extract in, so that was a wee bit overpowering, but it was very creamy and sweet; just like ice cream should be! The texture was awesome. Who needs an ice cream maker? I can totally see using this with a wide variety of fruit.
This post shared at Food on Fridays, Foodie Friday, Friday Potluck, I’m Lovin’ It, Frugal Friday
I made the peach version of this last month, though we haven’t eaten it yet. It’s in the freezer awaiting an occasion to eat it. I made the strawberry one last year, which was fabulous, and also one with blackberries – a bit strongly flavoured for my taste, but my husband loved it. It’s a fantastic recipe, and avoids all the perils of raw eggs (often found in ice cream recipes) as well as not needing an ice cream maker.
so glad to know the other flavors are just as good!
I LOVE that you have an ice cream that doesn’t require an ice cream maker! I try to keep my kitchen streamlined to only the appliances we really use, so I’ve never gotten an ice cream machine, and I’m a little jealous when I see everyone’s ice cream posts. This is wonderful!!! I’m so excited to tell my guys about this and make it with them! Thanks! Visiting from the Friday Potluck. I would love it if you stopped by my blog to day hello! I’m featuring Cocoa Pancakes today! 🙂
Have a great weekend!
Mandi at boredombustingmommy.blogspot.com
I am not sure if my last comment worked so I’m trying it again!
I love how you don’t use an ice cream maker! I don’t want another appliance in my kitchen so I’m looking forward to trying something like this. We don’t eat much sugar so the sweetened condensed milk wouldn’t work, but I bet the concept would work.
Thanks for sharing!
Is it still creamy after the final 3 hours? Do you need to eat it right away or can you keep it in the freezer for a while? SO excited about this!!
as long as you store it in an airtight container it will be fine. I made the mistake of storing it in the 9×13 pan, which is lidded but has a little hole on the side to make removing the lid easier (not sure I’m explaining that well). The first few days it was fine but a week later it was REALLY hard. Not quite freezer burned, but I realized I should have transferred it to another container.
I am excited to try this one out. I prefer to practice first then decide on letting my kids eat it when I mastered making this recipe. My kids are adorable but they are so honest and frank. I think that the instructions are easy enough to follow and I love the ingredients. The online cooking class sounds interesting. I’ll be sure to sign up. Thank you.