No Churn Coffee Ice Cream

Seriously, this is rediculously easy to make.  We were very surprised for the first time,to have found out that no churn ice cream actually can be so delicious.  I always have the impression that no churn ice cream would be slightly icy, not as smooth or creamy, a heavier kind of result. This proves me wrong.

Blueberry Avocado Ice Cream ( no churn)

Quick and easy, no heavy cream, egg or sugar used here. No churning needed.
My children think it is more like a sorbet but they loved it anyway.

Peanut Butter ice cream

                                                                         Delicious!

Recipe from: Todd's Kitchen
Ingredients
1 cup peanut butter
2/3 cup castor sugar
1 cup milk
2 cups thickened cream
1 tablespoon vanilla extract

churning..

done

Method 
Use your Mixer ( I used food processor) to mix peanut butter and sugar well.
Pour in milk, thickened cream and vanilla all at one go.
Process until it looks slightly thickened, that will do.
Transfer to your ice-cream machine, let it churn for about 30 minutes.
Store in a air-tight container.

Mangoes and cream ice cream

Weather has been really hot these few days, this mango ice cream is so welcomed and it is gone in two days!

not overly sweet, very refreshing.

Recipe from: Not quite Nigella

Ingredients 

1and 1/3 cup mango flesh ( about two small medium sized mangoes 

2/3 cup to 1 cup castor sugar  ( I used 2/3 cup)

2/3 cup milk

2/3 cup orange juice

2/3 cup thickened cream

I made two batches

Method
1.  Place all ingredients (except the cream) in a blender jug and whizz until smooth.
Stir in cream ( don't have to do too well if you are using ice cream maker as the churning will mix the cream in anyway).

2.  Place in an ice cream maker and churn for about 25 minutes.  Keep in a air-tight container and freeze it up.

Keep in air-tight container, freeze it up.

Matcha ice cream

          I love the green.... so green and strong flavour of..... matcha!
          Yes, tasted really really good.





Recipe: Just one cookbook
Ingredients: ( I doubled the ingredients as I used a 2 litre ice cream maker)
2 cups half and half ( or 1 cup whole milk and 1 cup heavy whipping cream)
3 tbsp matcha powder
1/2 cup sugar
pinch of salt

after cooked, transfer to a ice water bath  ( I used only tap water, water changed twice)

churning..

soft matcha.. ,  freeze it .

Method
1.  Freeze the ice cream bowl for 24 hours.

2.  In a medium saucepan,  whisk and cook the half and half, sugar and salt.  Add in matcha powder, stir constantly until it starts to foam and very hot to touch but not boiling.

3.  Transfer and let it sit in an ice bath ( I just used tap water, water changed twice).  When it is cool, wrap it up with cling wrap and chill in the fridge for 2 to 3 hours ( I chilled it in the freezer for half hour).

4.  Transfer to the ice cream maker and churn for 20-25 minutes ( mine normally takes 40 minutes).
Transfer the soft ice cream into airtight container for freeze before good enough for serving.

Simple delicious chocolate ice cream

Days are getting warmer here, I expect my children to request more homemade ice-cream as usual. They started off with simple chocolate type, their most favourite ice cream out of all. Who wouldn't like chocolate?

Very creamy, smooth..

Recipe: Todd's kitchen
Ingredients:

2 cups of thickened cream
1 cup of milk
200g dark chocolate
1/4 cup cocoa powder (sifted)
1 cup sugar



Steps:

On slow heat, cook until cocoa, chocolate and sugar all dissolved

Transfer to water bath to cool down the heat completely

Transfer to the ice cream machine, it's done after about 40 minutes.

Would you want to lick it? I do :)

Method:
1.  Put all ingredients in a saucepan, cook it with low heat until everything well dissolved and combined.
2.  Cool it in water bath, or freeze for 30 minutes.
3.  Pour into ice- cream machine and let it run for about 40 minutes.
4.  Immediately store in a air-tight container and freeze it.
5.  Enjoy!