3 flavors of homemade ice cream with 3 main ingredients. No churning needed. :)

The Sun blazing down upon in my corner of the world and me wishing but not being able to rather be on a beach somewhere, I still wanted to have some sort of Summer activity! Made these 3 homemade ice creams that were fun to make but didn’t require a multitude of work that goes into ice creams made in machines. These are no-churn and eggless. Give it a whirl, more so if you have kids and need a fun activity to do with them. :)

The flavors I did:

1. Vanilla with caramel sauce and choc chips

2. Butterscotch

3. Strawberry

If you’d rather watch a video, it’s here. Just an image? Find it here. :)

Here are the ingredients you will need:

For the ice cream base:
1. Heavy Cream: 20 oz
2. Condensed Milk: 1 can or 14 oz
3. Vanilla Extract: 1 tbsp
4. Freezer proof plastic containers: 3 nos

For the flavorings:

· Vanilla with Caramel sauce & Choc Chip Ice Cream:
1. Sugar: 4 oz
2. Water: 2 oz
3: Heavy cream: 2 oz
4. Choc Chips: 2 oz or as desired

· Butterscotch Ice Cream:
1. Sugar: 2 oz
2. Roasted Cashews: 2 oz OR any other roasted nuts
3. Butterscotch extract: few drops, Optional

· Strawberry Ice Cream:
1. Strawberries, fresh: 6-8 pcs
2. Sugar: 2 oz

Steps:

1. Get the flavors ready first. Measure out everything before you start.

2. For the caramel sauce:

a. Put the sugar and water in a heavy bottom pan. Put over medium heat and let it melt.

b. When it becomes amber in color, add cream and whisk like mad. It won’t break if you whisk it like you mean it! To cross reference the texture, check out time stamp 1:50 of my video.

c. Set aside and let cool

1. For butterscotch:

a. In a pan, put the sugar and let it turn golden over medium heat. Don’t add water at all.

b. When it is golden, add in crushed and roasted cashews [or any other roasted nut] and mix well.

c. Transfer to a lightly oiled plate and let cool. When cool, break into tiny bits to be used later.

1. For Strawberry compote:

a. Wash, dry, and finely chop the strawberries.

b. Place in a pot, add sugar, and cook over medium heat.

c. Don’t add water. Cook till it reaches jam like consistency. Again, to cross reference, check out video time stamp 2:30.

d. When ready, set aside to cool

1. For Ice Cream base:

a. Mix the cream, vanilla extract, and condensed milk in a bowl and blend using a hand blender. Blend until it is frothy and creamier than what you started with – about 7 mins.

b. Measure and divide into 3 parts for 3 flavors.

1. Layering the ice creams:

a. For the vanilla with caramel sauce, pour in freezer proof containers, alternating the layers. Add choc chips on top after it has been in the freezer for few hours. Freeze overnight.

b. For butterscotch, mix the candied nuts with the base, add few drops of butterscotch extract [optional]. Pour in container. Freeze overnight.

c. For strawberry, mix the compote with the base. Pour in container and freeze overnight.

For plating suggestion, check out picture here. :)

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