Milkybar Ice Cream No-Churn
Indulge in the sweet simplicity of homemade Milkybar Ice Cream with this easy, no-churn recipe. Bursting with the creamy goodness of condensed milk and the irresistible flavor of Milkybar chocolate, this frozen treat is sure to delight your taste buds and impress your family and friends. Plus, with no need for an ice cream maker, it’s a breeze to whip up whenever the craving strikes.
Milkybar Ice Cream No-Churn
Bursting with the creamy goodness of condensed milk and the irresistible flavor of Milkybar chocolate, this frozen treat is sure to delight your taste buds and impress your family and friends.
- 400 ml 14oz sweetened condensed milk
- 600 ml 21oz heavy cream (whipping cream)
- 200 g 7oz Milkybar chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- Milkybar chocolate shavings (for garnish (optional))
- Begin by melting the chopped Milkybar chocolate. You can do this by placing it in a heatproof bowl set over a pot of simmering water (double boiler) or by microwaving it in short intervals, stirring in between, until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until well combined.
- In a separate mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture until smooth and fully incorporated.
- Pour the melted Milkybar chocolate into the mixture and gently fold it in until evenly distributed throughout the ice cream base.
- Transfer the ice cream mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula.
- Cover the pan with plastic wrap or a lid and place it in the freezer. Let the ice cream freeze for at least 6 hours, or overnight, until firm.
- Once the ice cream is fully set, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Scoop the Milkybar Ice Cream into bowls or cones, garnishing with Milkybar chocolate shavings if desired.
- For best results, use full-fat sweetened condensed milk and heavy cream.
- You can customize your ice cream by adding mix-ins such as crushed cookies, nuts, or swirls of caramel sauce.
- Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Indulge in the creamy decadence of homemade Milkybar Ice Cream with this simple and delicious no-churn recipe. Perfect for cooling off on a hot summer day or satisfying your sweet cravings any time of year, this delightful treat is sure to become a family favorite.
