No-Churn Ice Cream Recipes (part 2)

Hazelnut Mocha Fudge Swirl Ice Cream

from Kevin and Amanda

2 cups heavy cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.

When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.

Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

No-Churn Blueberry Cheesecake Ice Cream

from Kitchen Simplicity

200g spreadable cream cheese (about 3/4 cup)

1 can (14oz) sweetened condensed milk

2 teaspoons vanilla extract

2 cups heavy (whipping) cream, cold

3/4 cup blueberry syrup

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.