No-churn ice cream is the miracle of the year, quenching my inner desire to fill the kitchen with dusty appliances (ice cream makers need to be ginormous to work their magic). The freeze and whisk method is tedious.
If you were to forego the brownie pieces and fudge (?!!!), prep time would be about 15 minutes, plus 6 hours’ freezing time. Which is quicker than going to the shops.
No electric appliances needed. Just a whisk, 2 big bowls and a spoon.
Makes about a litre. Tastes so yummy you, er, won’t have time to take decent pictures….
Use this brownie recipe. If you have leftovers that are too dry to eat, that’s fine (and will actually help to prevent the brownie pieces from sinking in the finished product).
Bake and cool the brownies completely
Chop into small chunks and spread out on a baking sheet (large but not too large to fit in the freezer…)
Based on this recipe , but using only 3 ingredients.
1/2 cup / 100 ml maple syrup
85g (about 3tbsp) peanut butter
1/4 cup butter
Melt ingredients in a small saucepan, then boil until the mixture thickens. 2-5 minutes depending on how fast it’s boiling.
Pour over brownie pieces and freeze for up to an hour or so.
The fudge should be solidified over the brownie but not so hard you need a hacksaw to chop it again.
No-Churn Ice Cream
200g cream cheese
1 small can condensed milk
300ml double cream
Whisk the cream to stiff peaks.
In a separate bowl, stir the condensed milk and cheesecake together until there are no lumps.
Fold both mixtures together, beating to mix but not too fast or the mixture will deflate.
Fold in the fudge brownie pieces.
Freeze for 6 hours, no whisking, no breaking up of ice crystals. Simples. (Nb. Also tastes delicious when not-quite-frozen…)