No-Machine Ice-Cream – What Jessica Baked Next

Indulgently creamy homemade White Chocolate Ice Cream. This ice cream is made with three ingredients and without an ice cream machine in sight!

This White Chocolate Ice Cream is another recipe inspired by food I ate whilst away on a trip.

Ice cream was something we certainly indulged in during that holiday. I think I devoured about two or three ice creams a day…

I talked about a fantastic ice cream shop in this blog post. This shop sold really great ice cream and there was a flavour suited to everybody. On offer were classics like chocolate, strawberry and vanilla, and then some slightly different flavours, such as Kinder Bueno, berry/strawberry cheesecake, and fruity flavours including refreshing lemon, mango and watermelon.

One flavour that did amaze us, was white chocolate ice cream (chocolate blanco).

My sister picked this flavour the first night out and we all tried some. It was delicious, so utterly creamy and tasted just like eating a bar of white chocolate.

And you guessed it, the very next night I picked that flavour without hesitation!

I have a few no-churn ice cream recipes on my blog already, check these out below!

My most recent ice cream recipe is this No-Churn Oreo Ice Cream

Try my Cadbury Creme Egg Ice Cream for a delicious Easter-inspired recipe

Or if you’re a fan of Biscoff, try this incredibly good Speculoos Cookie Butter Ice Cream

I’ve said this many times before, but the no-churn method of making ice cream is truly special. It’s amazing how easy and quick (minus the freezing time) you can make homemade ice cream. I’ve made ice cream a couple of times in my ice cream machine, but it really is a faff and takes a lot longer than this no-churn version does to make!

The texture of this ice cream is very similar to gelato. A very decadent ice cream, one of which when you’ve started eating, it isn’t easy to stop yourself going back for more…

The ice cream takes just 10 minutes to prepare and then needs to freeze for at least 6 hours, or up to overnight.

All you need is a mixing bowl, a whisk, a spatula, three ingredients and a dish to pop your ice cream into.

Remember to take your ice cream out from the freezer and allow it to warm up for 10 minutes before scooping.

Serve your homemade ice cream in cones or a bowl. Other serving ideas include: serving the ice cream with strawberries or raspberries, topping the ice cream with a sprinkle of coconut, some toasted hazelnuts or pistachios. You could also serve this ice cream with a slice of your favourite chocolate or vanilla cake, brownies, a stack of pancakes, or even some apple crumble.

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Deliciously creamy white chocolate ice cream. Made with only three ingredients!

Prep Time 6 10

Total Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

300 g white chocolate
500 ml double cream chilled
397 g tin sweetened condensed milk

Instructions

Melt the white chocolate either in a heatproof bowl atop a pan of simmering water (bain-marie), or in a microwave in 20-second bursts, stirring well until it's completely melted, and then set aside to cool slightly. Watch carefully as chocolate burns very easily.
In a large mixing bowl, whisk the cream until soft peaks form. Fold through the condensed milk, followed by the melted chocolate. Mix until everything is all combined - the mixture will thicken significantly once the white chocolate is added. Don't over mix.
Spread the ice cream mixture out into a suitable container. Scatter over some white chocolate curls and extra pieces of white chocolate, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

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Ever since visiting Italy last Summer I’ve been craving and wanting to make homemade gelato for ages. But since I don’t own an ice cream machine I took my trusty no-churn ice cream recipe, added a load of Nutella a.k.a the best chocolate spread in the entire world and worked my magic! This cheat’s version has exactly the same characteristics as gelato. It’s just as creamy, velvety smooth and is simply delightful to eat. My easy, no-fuss ice-cream recipe is irresistible, once you’ve tried some you will become addicted to the flavour! Scoop into waffle cones or into bowls for a great enjoyable and tempting treat! Enjoy and happy weekend everyone!

Homemade ice-cream/gelato, 4-ingredients + in 3 easy steps. What’s not to like?

We ate our few share of gelato whilst in Tuscany. We ate gelato (almost- even though I’m ashamed to admit it!) every single night, our favourite place to grab a few scoops was from Gelateria Dondoli in my beloved San Gimignano. If you’re visiting Tuscany this gelateria should definitely be down on your list to try out! They’re the gelato world champion for a reason, my personal favourites were a combo of pistachio and chocolate, and I loved the mascarpone Ferrero Rocher flavour AND the Nutella gelato. SO GOOD, you guys know how much I just love chocolate hazelnut so this recipe today was to be expected…

This no-churn base is simple if you leave the Nutella out you have the very best delicious vanilla bean ice-cream to serve with chocolate sauce and sweets or any other of your favourites. But with this recipe you get a very light Nutella flavour in the background. It’s great with homemade chocolate and hazelnut coated waffle cones- I made those but the pictures didn’t look so great!

Not a recipe for those on diet…This is pure Nutella temptation. You can see how creamy and like gelato this Nutella ice cream is, it can be scooped as soon as it comes out of the freezer. Smooth, creamy, Nutella-y and dreamy. If you LOVE Nutella then this is 100% the recipe you need to try!

I also learnt from my mistakes since my last ice-cream photo shoot. Rule No.1: Never try or attempt to photograph ice cream or popsicles in the middle of the day during the hottest day of year. It’s not going to end well. Of which you guessed it didn’t end well, my ice-cream started to melt quicker than I could photograph- I took two photos, then headed inside and devoured the lot with my family.

Ingredients-

Ice Cream Recipe-

1 x 400g can of sweetened condensed milk

500ml of double cream

1/2 tsp of vanilla bean paste

180g of Nutella

Method-

1. In a large mixing bowl mix together the condensed milk, vanilla and Nutella until well incorporated and set aside.

2. Meanwhile, whip the cream to soft peaks- the cream should just fold back on itself.

3. Add the cream to the Nutella condensed milk mixture and fold in. Keep mixing until it’s smooth.

4. Pour into a medium deep baking dish or regular loaf tin. Cover with cling film or a lid and leave to freeze for at least 6 hours or overnight- I personally prefer to leave the ice-cream overnight as you get better scooping consistency when you’re ready to serve.

Once set, scoop the ice-cream into cones and serve! You can also just serve the ice cream in bowls sprinkled with extra chocolate and chopped hazelnuts! ENJOY!

Enjoy the recipe! Have a great weekend!