I always think of summer coming to an end on Labor Day, probably from my years growing up in New Jersey when school started the next day. So even though we won’t be getting any cool temperatures any time soon in my part of the world, I had to get one more homemade ice cream in before I turn my thoughts to more delectably delicious fall goodies.
I just learned recently how to make no churn ice cream. I know, I know, I must be the last person to learn about it! Anyhow, now that I’ve found it and it’s so good and so easy, I just can’t seem to stop experimenting and trying to come up with new flavors. This batch turned out so over-the-top delicious that I just had to share it.
After testing several ways to make this type of ice cream, I found I like to add some sort of liqueur in the mix to keep the ice cream softer, more on the order of soft serve. When I made it without the alcohol it tended to get rock hard, and I think not quite as creamy. You’ll also need to let it sit awhile before trying to scoop it out and who wants to have to wait?
So in this case I added a Godiva White Chocolate Liqueur, which makes to die for cocktails too, and it added just the right amount of rich chocolatey flavor.
Note: You can have it in a dish but it’s really fun to decorate some waffle cones with dark chocolate and sprinkles and stuff it full of this no churn ice cream. It’s like a double hit of chocolate!
Godiva White Chocolate No Churn Ice Cream
- 2 cups heavy cream
- 1 can (14-oz) sweetened condensed milk
- 1 teaspoon high quality vanilla
- 3 Tablespoons + 2 teaspoons Godiva White Chocolate Liqueur
- 1 cup mini chocolate chips (optional)
Using an electric mixer, whip cream until just beginning to form stiff peaks. Reduce speed and slowly add in remaining ingredients.
Pour into a metal loaf pan, cover and freeze for at least 3-4 hours.
Note: If adding chocolate chips, freeze mixture for 1-1/2 hours then remove from freezer and fold in chips. Return to freezer for at least 3 more hours.
Makes 1 quart.
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