LCChaosandhome

Tag: No Churn Ice Cream

  • Why You’ll Never Buy Store-Bought Ice Cream Again (3 Ingredients!)

    Why You’ll Never Buy Store-Bought Ice Cream Again (3 Ingredients!)

    Let’s be honest—is there anything better than a giant scoop of cookies and cream ice cream on a warm evening? But have you ever looked at the back of a carton at the shops? It’s usually packed with ingredients you can’t even pronounce.

    Well, I’ve got a secret for you. You can make the most velvety, decadent ice cream right in your own kitchen with only three ingredients. No fancy ice cream machine, no complicated techniques, just pure magic.

    Grab your whisk, crush those cookies, and let’s get into it!

    The Ingredients

     475ml (2 cups) Double Cream – Cold from the fridge!

     1 tin (approx. 400g) Sweetened Condensed Milk – OR make it from scratch by simmering 1 tin of full-fat coconut milk with 120ml (1/2 cup) honey for 20-30 minutes until thick, then cooling completely.

     1 tbsp Vanilla Extract

     A mountain of crushed cookies – Your favorite chocolate sandwich cookies work best.

    The Method

    1. Whip the Cream: In a stand mixer or with a hand whisk, whip the double cream on high speed until you reach stiff peaks. The cream should stand up firmly on the whisk without drooping.

    2. Combine the Base: Gently fold your chosen sweet base (the condensed milk or your cooled coconut-honey mixture) and the vanilla extract into the whipped cream using a spatula. Be gentle—you want to keep all that beautiful air in the mixture!

    3. Add the Crunch: Fold in your crushed cookies. Don’t be shy—the more, the better.

    4. Freeze: Pour the mixture into a freezer-safe container. Cover it and freeze for several hours, or overnight, until firm.

    5. Serve: When you’re ready, take it out of the freezer for a few minutes to soften slightly, then scoop and enjoy!

    CTA: Seriously, try this out and let me know—what’s the first cookie you’re tossing into the mix? I’m a sucker for a classic dark cocoa biscuit, but I’d love to hear your favorite combos in the comments!

  • The Ultimate Black Forest Greek Yoghurt Ice Cream (No-Churn & High Protein)

    The Ultimate Black Forest Greek Yoghurt Ice Cream (No-Churn & High Protein)

    Stop scrolling! 🛑 If you’re looking for a dessert that is creamy, indulgent, and actually good for you, this is it. This Black Forest Greek Yoghurt Ice Cream is my new obsession—it’s rich, deep in cocoa flavour, and packed with nearly 12g of protein per serving. The best part? You don’t need a fancy ice cream maker to achieve that perfect scoop.

    Why you’ll love it:

     High Protein: Powered by the goodness of Greek yoghurt, making this a much more satisfying treat than standard ice cream.

     No-Churn Simplicity: You can achieve a professional, velvety result using only a bowl and a freezer.

     Texture Perfection: Using full-fat yoghurt combined with the silky sweetness of condensed milk ensures it stays scoopable rather than turning into an icy block.

    Ingredients

     450g full-fat Greek yoghurt (Fage 5% is my recommendation for the creamiest result).

     60g high-quality Dutch-processed cocoa powder (look for brands like Green & Black’s for that intense, premium flavour).

     150g sweetened condensed milk.

     1 tsp pure vanilla extract.

     1 cup frozen dark cherries (pitted).

     Optional: Dark chocolate shavings or a drizzle of melted chocolate for the top.

    Instructions

    1 Whisk the Base: In a large mixing bowl, combine the Greek yoghurt, cocoa powder, condensed milk, and vanilla extract. Whisk vigorously until the mixture is perfectly smooth, glossy, and uniform in colour.

    2 Add the Cherries: Gently fold in your frozen dark cherries. If you want a more integrated fruit flavour, you can roughly chop a few of the cherries before adding them.

    3 Transfer: Pour the mixture into a metal loaf tin or a shallow, airtight container. Use a spatula to smooth the top, ensuring it is level.

    4 The Deep Freeze: Place it in the freezer for at least 6 hours, though leaving it overnight provides the best results.

    5 Serve: Pro-tip: For the perfect scoop, let the tin sit on the counter for about 10 minutes before serving. This allows the temperature to mellow, unlocking the rich chocolate flavour and creaminess. Serve in a beautiful glass bowl and top with a fresh cherry!

    Alternative Flavour Pairings

    If you want to experiment beyond the classic Black Forest theme, you can keep this same reliable base (yoghurt, cocoa, and condensed milk) and simply swap the cherries for one of these delicious flavour profiles:

     Raspberry Truffle: Swap the cherries for frozen raspberries. To elevate the flavour, fold in a handful of white chocolate chips to create a beautiful contrast with the dark, tart berries.

     Salted Peanut Butter: Omit the cherries. Swirl in two tablespoons of smooth peanut butter and a pinch of flaky sea salt before freezing for a sophisticated sweet-and-salty flavour.

     Mocha Espresso: Mix 1–2 teaspoons of high-quality instant espresso powder into your yoghurt base before adding the cocoa. It intensifies the chocolate notes and adds a complex, coffee-forward flavour.

     Mint Chocolate Chip: Omit the cherries. Add 1/2 teaspoon of high-grade peppermint extract and a generous handful of dark chocolate chips. The cool flavour of the mint cuts through the richness of the yoghurt perfectly.

     Caramelised Banana: Swap the cherries for mashed frozen bananas and drizzle a little salted caramel sauce through the mixture right before it hits the freezer for a decadent, fruity flavour.

    Which flavour combo are you going to try next? Let me know in the comments below! 👇