No-Churn Coffee Ice Cream

Follow my blog with Bloglovin

No Churn Coffee Ice Cream 5.jpg text


Five minutes are all it takes to make this ice cream and there is only one step involved. Don’t believe me, then try it for yourself!

No Churn Coffee Ice Cream 2

This summer has been about ice cream in this house. I’ve made four different kinds and devoured them all in record time. First there was the Rhubarb Frozen Yoghurt I made for Rhubarb month back in May, then I made the ultimate chocolate lovers ice cream in the form of The Darkest Chocolate ice cream in the World which I proceeded to stuff with these Caramel Crunch Brownies. So good!

No Churn Coffee Ice Cream 3


Followed by that I made a S’more themed Ice cream and lastly but by no means least I made up a batch of Cookies and Cream Ice Cream. So as you can imagine my ice cream machine has got quite the workout this Summer, so I thought it only fair to give it a rest and make a ridiculously easy no-churn version. No Churn Coffee Ice Cream 4

Four ingredients makes up this smooth and punchy ice cream. If you’re in dire need of a cool treat with a hit of espresso then this recipe is exactly what you may be looking for. Cream, condensed milk, instant espresso and Kahlua is a you need for this easy peasy recipe. Tip it all into the bowl of an electric mixer and whip until soft peaks form and that’s it!

No Churn Coffee Ice Cream


Seriously that’s all you need to do to make this ice cream. No ice cream machine required, you don’t need to mess around with making a custard base or heating mixtures to certain temperatures. Just whip it up, transfer it to a plastic container and pop it in the freezer until scoopable. It’s embarrassingly easy really. No Churn Coffee Ice Cream 6

Even though it’s not a proper ice cream if you’re getting all technical here, it tastes and has the texture of the ice cream your used to. Smooth, creamy, silky, all the trademarks of a proper ice cream.

No Churn Coffee Ice Cream 7


Be sure to use a good quality espresso as you will be able to taste the difference in the finished product. I adore coffee and this ice cream certainly has a kick. If you like your coffee a little less strong then reduce the espresso and Kahlua a tad. I love the smell of Kahlua. I first used it for my Kahlua based bundt cake and plan again on using it this weekend in a glaze for another cake.

No Churn Coffee Ice Cream 8

Stay tuned for the recipe this upcoming Wednesday. If you’ve never tried Kahlua before then I urge you to seek some out. The smell alone will win you over and the taste will send your coffee loving self over the edge. Your going to want to use it in all kinds of things, trust me. This ice cream show’s off this liqueur perfectly. So it’s a good recipe to start with.

No Churn Coffee Ice Cream 9


This ice cream is quite simple in the fact that it has nothing swirled through it or no add ins, but the flavour alone is enough to hold its own. By all means feel free to drizzle over some hot fudge sauce or swirl through some m&ms or choc chips. Whatever you choose, enjoy this ice cream and the last few weeks of summer. Autumn is closing in but that doesn’t mean ice cream will stop being churned.

No Churn Coffee Ice Cream 10

 

Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest

 

Yields – One litre (1 quart)

Ingredients

  • 300 ml (1 cup + 1/4 cup – 1 tbsp) Whipping cream
  • 175 grams (6 ounces) Condensed milk
  • 2 tablespoons Espresso powder
  • 2 tablespoons Kahlua

Method

  1. Place all the ingredients into the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form. Transfer to a freezable container and freeze for 6 hours or until the desired consistency.

Notes

* Recipe from Nigellissima – Nigella Lawson

* Use good quality espresso powder

 

This recipe was featured here;

My Pinterventures

Cookies and Cream Ice Cream

Follow my blog with Bloglovin
Cookies and Cream Ice Cream 1.jpg text

My ice cream machine got another workout recently, I can’t stop eating and making ice cream this summer it’s been cooling me down on these hot days and nights, who doesn’t want to be cooled down right?

Cookies and Cream Ice Cream 2

If you want to be cooled down eat ice cream, it’s as simple as that! I found myself eating a few spoonfuls whilst cooking dinner this week, it’s wonderful way to get your taste buds in gear for dinner.

Cookies and Cream Ice Cream 3

I’m on a huge oreo kick at the minute, regular oreos, chocolate oreos and double stuffed oreos, I can’t get enough. Those are the only flavours available here, such a shame. I’ve always liked oreo ice cream so why not make my own. This ice cream is packed full of them! When I say packed, I mean packed! Twenty-five whole oreos get incorporated into these plus extra if you decide to crush more up for sprinkling on top. Do it!

Cookies and Cream Ice Cream 4

Since making my S’more Ice cream and eating it in record time I’ve been itching to make another ice cream from the book it was from Ample Hills Creamery – Brian Smith and Jackie Cuscuna. This book is crammed full of cool ice creams and funky flavours and this was next on my list.

Cookies and Cream Ice Cream 6

So the ice cream. The base of this is the master ice cream base in the book called Walt’s Dream. It’s included in quite a few of the recipes listed in the book and couldn’t be easier to make. First of all create an ice bath in your sink, you’ll need this to stop the milk base from cooking and to start the cooling process.

Cookies and Cream Ice Cream 5

In a medium size saucepan stir together sugar, skimmed milk powder and milk until smooth then stir in the cream. Place on a low heat and whilst stirring, heat until the mixture reaches 110F (45C). Take the pan off the heat. In a separate small bowl, lightly whisk egg yolks then add a little of the heated milk mixture whisking whilst slowly pouring in. You need to warm the egg yolks up slowly so that you don’t end up cooking them.

Cookies and Cream Ice Cream 7

Whisk back into your saucepan and place back on a low heat. Stirring constantly bring the temperature up to 165F, (75C). Once this temperature has been reached place the pan in your ice bath and leave it there to cool. Give it around 30 minutes to chill nicely. Strain through a sieve pouring into a plastic container and place in the fridge to chill for 2 hours, or completely cold.

Cookies and Cream Ice Cream 8

Remember me saying this ice cream was full to the brim of oreos? Here’s they come into play. You’ll need 25 oreos. First you make some cookie dust. To make this magical sounding yet yummy rubble you need to chill 6 oreos in the freezer for 1 hour. Then place them in a food processor and blitz to a powder. That’s all there is to it. Set this aside. Quarter the remaining cookies and set aside also.

Cookies and Cream Ice Cream 9

Now to putting this creamy n sweet ice cream together. Pour your chilled base into an ice cream machine and add the cookie dust and churn. Once it’s thickened transfer it to a freezable container folding through the oreo pieces. Don’t worry if you think there’s a lot of cookie in this ice cream, it’s what this ice cream is all about, the oreos! You don’t want to skimp on scrumptious oreos do you?

Cookies and Cream Ice Cream 10

Once your ice cream is frozen to the consistency that you desire, it’s time to dig in. I know it may look a bit grey, but that’s just down to the cookie powder. This ice cream is smooth, creamy and sweet. Laced with oreo dust and studded with quartered cookies this a must for any oreo lover. Which is just about anyone I presume.

Cookies and Cream Ice Cream 11

I knew you wouldn’t shy away from an extra oreo or two, you should have some to scoop into your ice cream just like I did. Cookies and ice cream is the best, better still if it’s all mixed together.

Cookies and Cream Ice Cream 12

 

Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!

Bloglovin // Facebook // Instagram // Pinterest

 

Yields – Just over 1 litre of ice cream (1 quart)

Ingredients 

  • 150 grams (3/4 cup) Caster sugar
  • 60 grams (1/2 cup) Skimmed milk powder
  • 400 ml (1 1/3 cups) Whole milk
  • 400 ml (1 1/3 cups) Whipping cream
  • 3 Large egg yolks
  • 25 Oreos

Method

  1.  Fill your sink with cold water and ice to create an ice bath.
  2. In a medium size saucepan stir together sugar, skimmed milk powder and milk until smooth then stir in the cream. Place on a low heat and whilst stirring, heat until the mixture reaches 110F (45C).
  3. Take the pan off the heat. In a separate small bowl, lightly whisk the egg yolks then add 120 ml (1/2 cup) of the heated milk mixture whisking whilst slowly pouring in.
  4. Whisk back into your saucepan and place back on a low heat. Stirring constantly bring the temperature up to 165F, (75C). Once this temperature has been reached place the pan in your ice bath and leave it there to cool. Give it around 30 minutes to chill nicely. Strain through a sieve pouring into a plastic container and place in the fridge to chill for 2 hours, or completely cold.
  5. To make the cookie dust you’ll need to freeze 6 oreos. Place them in a food processor and blitz to a powder. Set this aside. Quarter the remaining cookies and set aside also.
  6. Pour your chilled base into an ice cream machine and add the cookie dust and churn. Once it’s thickened transfer it to a freezable container folding through the oreo pieces. Place in the freezer until it’s thick enough to scoop.

Notes

* Recipe is from Ample Hills Creamery – Brian Smith and Jackie Cuscina

 

Round the Campfire: S’more Ice Cream

Follow my blog with Bloglovin
S'more Ice Cream 1.jpg text

Go with your instinct, always follow that little niggle that have that something isn’t quite right, or how it should be and always strive to create that image you’ve had in your mind. It doesn’t matter if you’ll have to buy more ingredients or if you’ve just ditched a tub of almost edible ice cream, my point is you can achieve what you’ve aspired to create just persevere and work hard.

S'more Ice Cream 2


The first time I made this ice cream it didn’t set 100% properly. It was of that soft serve/runny consistency and whilst it tasted good, it was a tad bitter and it made my tummy ache. You also learn certain things when they don’t work out that you can improve on and rectify. One of those is not to over brown the marshmallows. They can turn your ice cream a dull brown shade and also take on a certain bitterness. Tummy ache inducing bitterness.

S'more Ice Cream 4

This ice cream will only make your tummy ache if you eat too much of it.

S'more Ice Cream 5


You guy’s deserve better than a recipe that I wasn’t happy sharing. Something delicious, worthy of getting your sweat on a gym just so you can come back and enjoy a scoopful or two. You’ll take that first bite, close your eyes and exclaim..wow!

S'more Ice Cream 6

That’s what is going to happen when eating this ice cream.

S'more Ice Cream 7


It’s made up of a couple of processes but those are easily achievable and can be made ahead of time. Give yourself a day from start to finish to make this ice cream and then possibly leave it to firm up over night as mine was rather runny even after churning. That was a concern of mine that my base was too runny, but it’s firmed up wonderfully and instead of taking your ice cream out of the freezer only to find its rock hard when you try to scoop, this is scoopable. Don’t get me wrong, it’s hard but you can still scoop some and eat it rather than waiting 15 minutes for it to thaw out.

S'more Ice Cream 8

The book this recipe is from is Ample Hills Creamery – Brian Smith and Jackie Cuscuna. Thanks goes to pinterest for pointing me in the direction for this book. It was by sheer luck that I was browsing ice cream photo’s as you do, that I spotted a caption saying new ice cream book from Ample Hills Creamery. The inner cookbook collector was unleashed as I set upon the hunt for this book. It has not long been released here in the UK and was thrilled to have been bought it by my lovely boyfriend.

S'more Ice Cream 9


Let’s dig into the ice cream to find out what’s going on in here, firstly the base. The base is a simple one which takes no time to make whatsoever. It includes, sugar, skimmed milk powder, milk, cream, egg yolks and last but not least toasted marshmallows. Yes, that’s right, toasted marshmallows gets immersed into the base!! Oh my gosh, so yummy. This is one of the bits that didn’t go to plan when I first made them, don’t over toast them or they may end up bitter and they’ll turn the ice cream base a brownish colour instead of a creamy, golden hue. S'more Ice Cream 10

I toasted mine for 10-15 minutes until just golden brown. You blitz the ice cream base with the toasted marshmallows to combine it. I didn’t blend mine 100% smooth, there are some nice little crunchy bits of marshmallow running through the base which makes for a delightful surprise when you come across one.

S'more Ice Cream 11


Graham cracker crust chunks get dispersed into the toasty base. The recipe makes way more than you need to into the ice cream but you can eat it as it is and sprinkle some on top too. To make the biscuit part of the s’more theme you need to blitz down some digestive biscuits (or graham crackers) then whisk with some sugar, skimmed milk powder and cinnamon. Melt butter and cream cheese then pour into the dry ingredients. Mix together then with your hands squish everything together. You want a compact mixture as you want to be able to slice it instead of crumbling. Stash in the freezer for 1 hour until solid. Once it’s solid, slice into bite size chunks refrigerate.

S'more Ice Cream 3

Last but so not least is the milk chocolate swirl. Mmm, again you won’t need all of this in your ice cream you can pop it in a bowl and stash it in the fridge. In there it will thicken up and become a thick, fudgy, milk chocolate ganache. Fabulous when eaten off a spoon. For this all you do is break up some milk chocolate and put it in a medium-sized bowl, heat some cream, pour it over then stir until the chocolate has been fully melted.

S'more Ice Cream 12


Combine these three scrumptious components and you’ll be faced with a smooth, creamy, toasted marshmallow laden ice cream, swirled with a dreamy divine chocolate swirl and embedded into this iced creation will be nuggets of biscuity gold. A heavenly take on the classic campfire treat.

S'more Ice Cream 13

Yields – Just over 1 litre (1 quart)

Ingredients

{ice cream base}

  • 100 (1/2 cup) Caster sugar
  • 60 grams (1/2 cup) Skimmed milk powder
  • 360 ml (1 1/2 cups) Whole milk
  • 360 ml (1 1/2 cups) Whipping cream
  • 2 Large egg yolks
  • 280 grams (10 ounce) Large marshmallows

{graham cracker crust}

  • 420 grams (3 cups) Ground digestive biscuits
  • 100 grams (1/2 cup) Caster sugar
  • 30 grams (1/4 cup) Skimmed milk powder
  • 1/2 teaspoons Cinnamon
  • 180 grams (3/4 cup) Unsalted butter
  • 55 grams (2 ounces) Cream cheese
  • 1 teaspoons Nielson Massey Pure vanilla extract

{chocolate swirl}

  • 170 grams (6 ounces) Milk chocolate, chopped
  • 120 ml (1/2 cup) Whipping cream

Method

{ice cream base}

  1. Prepare an ice bath in the sink. In a medium saucepan whisk together the sugar, skimmed milk powder and the milk until smooth. Stir in the cream.
  2. Set the sauce pan over a medium heat and add a thermometer. Cook, stirring often with a spatula until the mixture reaches 110F (45C). Remove the pan from the heat.
  3. Place the egg yolks in bowl and gently whisk briefly. Add 120ml (1/2 cup) of the hot mixture to the egg yolks gradually, whisking to tempering them. Add everything back to the saucepan and return to the heat, stirring constantly until the mixture reaches 165F (75C). Place the saucepan in the ice bath and leave, stirring every now and again for 15-20 minutes. Pass through a sieve into a storage container and refrigerate for 1-2 hours or completely cool.
  4. When your ice cream base is nearly cool, pre-heat the oven to 205C,400f and line a baking tray with parchment paper. Spray with cake release spray. Place the marshmallows on the tray, spacing well apart and toast in the oven for 10-15 minutes or until lightly browned. Place the cooled ice cream base in a blender jug and add the marshmallows. Blitz until combined, leaving a few chunks. Transfer back to the storage container and place in the fridge until needed.

{graham cracker crust}

  1. Line a 12 x 18 inch rimmed baking tray with parchment paper, set aside. Whisk the digestive biscuits with the sugar, skimmed milk powder and cinnamon. Melt the butter and cream cheese together over a low heat and pour into the dry ingredients.
  2. Mix together then with your hands squish everything together. You want a compact mixture as you want to be able to slice it instead of crumbling. Spread the mixture onto the baking tray, patting down to compact.
  3. Stash in the freezer for 1 hour until solid. Once it’s solid, slice into bite size chunks refrigerate.

{milk chocolate swirl}

  1.  Break up the chocolate and put it in a medium-sized bowl, heat the cream, pour it over then stir until the chocolate has been fully melted.

{assembly}

  1. Churn the ice cream according the manufacturers instructions and when near completion add however much of the graham cracker crust as you’d like. Scoop into a storage container the swirl through the milk chocolate ganache. Again, add as little or as much as you want.
  2. Chill 8-12 hours or until firm.

* *

This is my second recipe for S’mores July, check out the others:

Notes

* Recipe from Ample Hills Creamery – Brian Smith and Jackie Cuscuna

* Digestive biscuits are interchangeable with graham crackers, use whichever you have to hand.

* This will last for 1 week, stored in the freezer.

* Store in a plastic tupperware box with a well sealed lid.

* Store the graham cracker crust in the fridge for up to one week.

* Store the milk chocolate ganache in the fridge for up to one week.