Make Mexican No-Churn Ice Cream

This Mexican No-Churn Ice Cream recipe is made of sweetened condensed milk and heavy cream. It’s doesn't require an ice cream maker.

This Mexican No-Churn Ice Cream recipe is made of sweetened condensed milk and heavy cream. It’s doesn't require an ice cream maker.

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Have you ever tried no-churn ice cream? I want to say that Nigella Lawson invented this particular technique. Let me tell you that it’s absolutely genius. Two ingredients essentially make this into ice cream: sweetened condensed milk and heavy cream. These two things are beaten together and you end up with the richest most decadent no-churn ice cream. Absolutely no ice cream maker needed.

This Mexican No-Churn Ice Cream recipe is made of sweetened condensed milk and heavy cream. It’s doesn't require an ice cream maker.

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This recipe is inspired by the Mexican chocolate I experienced while in Mexico a few weeks ago. It’s rich, spiced and has a really deep delicious flavor. The chocolate is incredibly flavorful. I love it so much.

This Mexican No-Churn Ice Cream recipe is made of sweetened condensed milk and heavy cream. It’s doesn't require an ice cream maker.

Mexican No-Churn Ice Cream

Mexico No-Churn Ice Cream Recipe

You don't need an ice cream maker to create this rich, spiced ice cream made of sweetened condensed milk and heavy cream. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 2 cups heavy cream
  • 1/4 cup coffee beans
  • 5 whole allspice berries or 1/4 teaspoon ground allspice
  • 1 whole cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 whole dried ancho chile (stems and seeds removed) or 1/2 teaspoon ground ancho chile powder
  • Pinch of salt 
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can of sweetened condensed milk 
  • 1/4 cup cocoa powder

Directions

  1. To a medium saucepan, add the cream, coffee beans, allspice berries, cinnamon stick, dried ancho chile, salt and vanilla extract. Bring to a simmer. Immediately turn off the heat and cover. Allow to steep for 30 minutes. Strain, discarding the solids. Transfer the cream mixture to a bowl and stick it in the fridge until very cold, about 1 hour.
  2. To the bowl of a stand-up mixer, add the sweetened condensed milk. Sift the cocoa powder on top and then stir the mixture until the cocoa combines.
  3. Pour in the chilled heavy cream and beat with the whisk attachment until light and fluffy, about 3 to 5 minutes. 
  4. Transfer to a parchment-lined loaf pan and freeze for at least 6 hours, ideally overnight. Serve and eat immediately. Top with sprinkles if you like.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.