I love nothing more than homemade ice cream, but I’ll be honest — the idea of churning out batches kind of gives me a headache. It’s not that it’s that difficult, but it’s added effort, and sometimes I just don’t have it in me to go through the additional steps of freezing our ice cream maker insert (we have this one), making a custard, and churning it out. Plus, I have this irrational fear that if I get my kids accustomed to homemade ice cream, they might come to expect it, which then means that I’ll be adding “make weekly ice cream batch” to my growing list of chores. Ain’t no fool got time for that nonsense.
That’s why I was especially curious when a new cookbook by Leslie Bilderback, No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats landed on my doorstep. Could ice cream truly be made without the laborious churning required? I was skeptical, mainly because I thought that the churning was, you know, kind of an essential part of the ice cream. Without it, all you’re left with is a popsicle.
Conversations 6 comments
deffo coconut, but if I can’t find that mint choc chip .. yum
Coconut is one of my favorites, too!
Chocolate is my favorite! If there are mix-in’s like nuts, that’s even better!
Mint chocolate chip or anything with cheesecake!