The internet is awash with no-churn ice cream recipes. This is good news for people who don’t have an ice cream maker. But are these ice creams as good as those that are made with an ice cream maker? I recently performed an experiment to find out the answer to this question.
I made three different no-churn ice creams. The first used Cool Whip, the second used real whipping cream, and the third used real whipping cream plus cream cheese. Each of these ice creams also used sweetened condensed milk. (You will find that almost all recipes for no-churn ice cream use sweetened condensed milk).
Results:
- Recipe number one consisted of a container of Cool Whip, a can of sweetened condensed milk, and mint extract. When I made this ice cream, it never got hard in the freezer, and the consistency in my mouth was like eating Elmer’s Glue.
- Recipe number two consisted of peanut butter, whipping cream, and sweetened condensed milk. While the texture still seemed “off,” it was definitely better than the recipe that used Cool Whip.
- Recipe number three consisted of roasted strawberries, cream cheese, whipping cream, and sweetened condensed milk. I found it uncommonly sweet, and the texture again was too smooth. I know that sounds weird, but all the ice creams did not have the texture that one associates with ice cream made in an ice cream maker.
I do not wish to offend anyone who loves no-churn ice creams. I just have to say, as an ice cream snob, that churned ice creams are far superior in flavor and texture. I think what causes the strange texture in the no-churn ice creams is the sweetened condensed milk. It also adds too much sweetness (in my opinion) to most no-churn recipes.
If you think that making churned ice cream requires ice and salt and a large ice cream maker, I am here to tell you that those days are gone. Modern ice cream makers are small, require no ice or salt, and can give you soft-serve ice cream in 30 minutes or less. I highly suggest you read the articles, Do You Really Need an Ice Cream Maker? Yes. Yes You Do and Three Reasons Making Ice Cream is Easier Than You Think.
If you do decide to purchase an ice cream maker, please be aware that all ice cream makers are not created equal! I have purchased and tested three different brands, and I can tell you that you will be wasting your money if you buy anything other than a Cuisinart. I recommend the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker. (Stay tuned for my in-depth review of all three ice cream makers). Be sure to subscribe so you don’t miss it!
mmm….icecream. I think I might need to make some. I LOVE my Cuisinart icecream maker. SO easy to use!
My Sunbeam Gelateria (now ten years old) is excellent at making ice cream. But you need egg yolks (and plenty of them) to make decent ice cream. Without egg yolks you have to resort to what the commercial ice cream makers use to make the product smooth—too smooth in my opinion. Unfortunately, decent ice cream makers are expensive and the Sunbeam was no exception. That’s probably why Sunbeam no longer seems to make them.
I made some no-churn ice cream from a baking book from a well-known author. I was embarrassed to say that I did not love it. I think what put me off is the fluffiness from the whipped cream.
I agree! I do not like no-churn ice cream! Any time I’ve tried it, it’s never been good!
Made it for the first time today and it was fantastic. It’s certainly creamy, but the texture reminded me of ice cream I had as a child so I enjoyed it quite a bit more than I do the store bought stuff. I’d like to get an ice cream maker, but this does in a pinch
Oh, and as a word of advice, mixing the condensed milk, salt, and flavoring separately from the whipped cream helps, and how you fold the cream into the mix makes a difference. Be careful and do it gently a bit at a time. And be patient.