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no churn

Raspberry Cookies and Cream No Churn Ice Cream

June 1, 2022 By Ashley Leave a Comment

If you want to make homemade ice cream, but don’t have or want an ice cream machine, then this recipe is for you. No churn ice cream is super simple to make, can be made with any flavors and mix-ins, and requires very few basic ingredients. Today, I’m sharing my recipe for my raspberry cookies and cream no churn ice cream flavored with raspberry purée and crushed chocolate sandwich cookies. It’s creamy, dreamy and absolutely delicious.

Raspberry Cookies and Cream No Churn Ice Cream

No Churn Ice Cream vs Churned Ice Cream

There are a few differences between no churn and churned ice cream. While both are creamy and smooth, churned ice cream is more silky and rich typically due to the addition of eggs, and a cooked custard base. Churned ice cream contains less ice crystals because they are broken up when churning. No churn ice creams get their creamy and lighter texture from whipped cream, whereas churned ice cream is aerated as it is churned. Due to the sweetened condensed milk being cooked down already before being canned, and whipping cream being mostly fat with lower water content, there’s not many ice crystals that form in no churn ice creams so that is how they’re able to remain creamy and smooth.

No churn ice creams require very few ingredients, with the base recipe being sweetened condensed milk and heavy cream, and since requiring so few ingredients, is actually cheaper to make than purchasing a gallon at the store.

Raspberry Cookies and Cream No Churn Ice Cream

Raspberry Purée

For a concentrated fruit flavor, I like to cook down my fruit purées to reduce the water content. Raspberries, a little bit of sugar and a squeeze of lemon juice are cooked until thickened and the raspberries have broken down. Then the mixture is strained to remove the seeds and pulp. You should have about 1 cup of raspberry purée. Chill the purée until it’s cool or cold, then it is ready to use.

Raspberry Cookies and Cream No Churn Ice Cream

No Churn Ice Cream Base

Note that there is cream cheese in this recipe. I have added it to give a bit more tang to the recipe, and to break up the sweetness a little bit. It’s also really good with the raspberries, and helps accentuate the flavor.

Whip the cold cream to stiff peaks. Check this by removing the whisk attachment from the mixer, place the whisk into the bowl and slowly pull straight up. The peaks should be able to stand straight up. Be careful not to over beat to the point where it’s starting to look curdled or separated. If you do, add a teaspoon of cream to the over beaten cream and mix on low until it is smooth again. You may have to add an additional teaspoon or two to bring the cream back to proper texture.

Raspberry Cookies and Cream No Churn Ice Cream

In a separate large bowl, whisk together the cream cheese, sweetened condensed milk, salt and vanilla until smooth. Whisk in the chilled raspberry purée. I opted to leave some unmixed raspberry purée running throughout the mixture. Fold in the whipped cream, taking care to not deflate the whipped cream. It will deflate a little bit, but folding in the cream rather than stirring it will aid in keeping it from deflating too much.

Fold in the crushed sandwich cookies, or you can layer them, alternating with the ice cream mixture, when pouring into the pans. This recipe makes quite a lot of ice cream, so using two loaf pans or a 9×13 pan would work best here. Just be sure that whatever pan you use can fit into your freezer. I like to use metal pans when possible. In the photos, I used a large ceramic dish, but avoid glass and porcelain as they can crack with extreme temps.

Raspberry Cookies and Cream No Churn Ice Cream

If you make my raspberry cookies and cream no churn ice cream, let me know! Drop a comment or tag me on Instagram.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

London Fog No Churn Ice Cream with Honey Shortbread

Coffee Brownie No Churn Ice Cream

Roasted Strawberry Malt Ice Cream

Roasted Peach Crisp Ice Cream

Raspberry Cookies and Cream No Churn Ice Cream
Print Recipe
No ratings yet

Raspberry Cookies and Cream No Churn Ice Cream

Raspberry no churn ice cream with crushed chocolate sandwich cookies
Prep Time20 mins
Cook Time15 mins
Freeze6 hrs
Total Time6 hrs 35 mins
Course: Dessert
Keyword: ice cream, no churn ice cream, Raspberry cookies and cream ice cream, raspberry cookies and cream no churn ice cream
Servings: 12 servings

Equipment

  • Electric Stand Mixer

Ingredients

  • 3 ½ cups (420g) raspberries
  • ¼ cup (48g) granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups (454g) heavy whipping cream, cold
  • ¼ cup (57g) cream cheese, room temperature
  • 1 can (14oz/397g) sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 15 chocolate sandwich cookies, crushed

Instructions

  • Place the raspberries, sugar and lemon juice into a saucepan over medium heat and bring to a low boil.
  • Simmer for about 5 -10 minutes, mashing the berries with the back of a spoon, and stirring occasionally, until the mixture has thickened to about 1 cup.
  • Push the mixture through a sieve into a bowl, discarding the seeds and pulp. Cool completely in the refrigerator.
  • Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • In a large bowl, whisk together the softened cream cheese and sweetened condensed milk until smooth.
  • Whisk in the raspberry purée, vanilla and salt until well combined.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until well mixed.
  • Fold in the crushed cookies.
  • Pour the ice cream into two loaf pans. Cover tightly with plastic wrap and freeze until solid, for about 6 hours or overnight.
  • When ready to serve, let it sit for 5 minutes at room temperature to soften a bit before scooping.

Notes

Raspberry cookies and cream no churn ice cream will keep in the freezer, covered well with plastic wrap for up to two weeks. 

Filed Under: Ice Cream and Frozen Treats Tagged With: cookies and cream, ice cream, no churn, no churn ice cream, raspberry cookies and cream, raspberry ice cream

London Fog No Churn Ice Cream with Honey Shortbread

August 3, 2021 By Ashley Leave a Comment

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

London Fog Ice Cream

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

London Fog Ice Cream

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

London Fog Ice Cream

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

London Fog Ice Cream

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

London Fog Ice Cream

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

London Fog Ice Cream
Print Recipe
5 from 3 votes

London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies
Prep Time15 mins
Cook Time30 mins
Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

  • 2  cups (480g) heavy whipping cream
  • 5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
  • 1 (14oz/396g) can sweetened condensed milk
  • 2 teaspoons pure vanilla paste

Honey Shortbread

  • 3/4 cup + 1 tablespoon all purpose flour
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, cold, cubed
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon honey
  • flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

  • Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
  • Heat the cream until simmering. Don't boil.
  • Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
  • Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
  • Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
  • Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

  • Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
  • While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
  • Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
  • Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
  • Place the shortbread in the fridge to chill for 30 minutes.
  • Bake the shortbread for 30-40 minutes until golden brown.
  • Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
  • Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

  • Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Chop up the shortbread into bite sized pieces.
  • Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Filed Under: Ice Cream and Frozen Treats Tagged With: earl grey, honey, ice cream, no churn, shortbread, tea, tea and biscuits, vanilla

Coffee Brownie No Churn Ice Cream

August 18, 2020 By Ashley Leave a Comment

I scream! You scream! We all scream for easy no churn ice cream! Total cheeseball, I know. But yes, you can create creamy, super flavorful ice cream without a machine and without having to drop loads of money at the ice cream shop. Made with just 5 ingredients and loaded with gooey brownie bites, this coffee brownie no churn ice cream is super easy and super fast to prepare. The only thing that takes any time is waiting for it to freeze. It’s a make it and leave it dessert, that can be kept in the freezer for any time a craving strikes. Which is always for ice cream, right?

Coffee Brownie No Churn Ice Cream

This coffee brownie ice cream is just as creamy, smooth and luscious as churned ice cream, you will never be able to tell it’s any different from ice cream made with a machine. The coffee ice cream is made with sweetened condensed milk, heavy cream, instant espresso and vanilla to create a rich and creamy ice cream. I like to use Medaglia D’Oro instant espresso. It gives the ice cream a pure and balanced coffee flavor. It’s my preferred instant espresso for baking. So, so good. Fudgy, decadent chocolate brownies are chopped up and swirled into the ice cream batter before freezing.

Coffee Brownie No Churn Ice Cream

About the brownies

You can use store bought, box mix or scratch brownies for this recipe. I’ve linked up my small batch brownie recipe below.  This recipe bakes up into a nice short layer to serve as a base for various types of bars, or in this case, to chop up and mix into ice cream. You won’t use all the brownies in the ice cream, but set aside any extra to serve with your coffee brownie ice cream once it’s frozen.

Coffee Brownie No Churn Ice Cream

How to make no churn ice cream

No churn ice cream is super simple. Heavy cream is whipped to stiff peaks in the bowl of a stand mixer on medium speed. While the cream is whipping, dissolve the espresso powder or instant coffee in hot (not boiling) water. Whisk together the espresso, sweetened condensed milk and vanilla in a large bowl. Once the cream whips to stiff peaks, fold the cream into the espresso/milk mixture carefully, to avoid deflating the cream.

Coffee Brownie No Churn Ice Cream

You can use a cake pan, a small casserole dish, a loaf pan, whatever you have on hand to compile your ice cream. I used a 9×5 loaf pan and this recipe fills it all the way to the top. Pour in a little of the ice cream mixture. Then sprinkle on some chopped brownie bites. Be as generous with the brownies as you want. Layer more of the ice cream mixture on top, followed by more brownies. Layer on the rest of the ice cream base and a few more brownie bites on top. Use a skewer or a knife to swirl together the brownies and ice cream. Pop the ice cream in the freezer to freeze overnight.

Feel free to change it up a bit. Don’t feel limited by the brownies here. Add ins are endless. Swirl in nutella or salted caramel. Replace the brownies with Oreos or cookie dough. Infinite ice cream possibilities.

Coffee Brownie No Churn Ice Cream

For more frozen treats, check out these recipes:

Chocolate Dipped Key Lime Pops

Roasted Peach Crisp Ice Cream

Spicy Pineapple Margarita Granita

Coffee Brownie No Churn Ice Cream
Print Recipe
No ratings yet

Coffee Brownie No Churn Ice Cream

Rich fudgy brownies are swirled into a rich and creamy no-churn coffee ice cream.
Prep Time10 mins
Chill4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Keyword: brownies, coffee, ice cream, no churn ice cream

Equipment

  • Electric Stand Mixer

Ingredients

  • 2 cups (480g) heavy whipping cream
  • 1 can (14oz/396g) sweetened condensed milk
  • 2 tablespoons instant espresso
  • 2 teaspoons pure vanilla extract
  • 1 batch chocolate brownies, cooled and chopped into small bite size pieces You can use store bought or box mix if you wish.

Instructions

  • Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • Meanwhile, dissolve the instant espresso/coffee in 1/4 cup (63ml) hot water. Whisk to combine.
  • In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Filed Under: Ice Cream and Frozen Treats Tagged With: brownie, coffee, espresso, frozen, ice cream, no churn

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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