Try no-churn ice cream for a hassle-free, delicious homemade treat

I’ve been accused of having too many kitchen gadgets.

I admit, I do have quite a few, but one thing I don’t have and have never really found necessary is an ice cream maker.

Mostly because, why pay more to make my own ice cream when there are hundreds of options available at the grocery store?

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But in recent years, no-churn ice cream recipes have been popping up on the internet.

The exact origins are unknown, but they likely come from the same place as a lot of our great 20th century recipes: a brand’s recipe lab.

Sweetened condensed milk is the reason no-churn ice cream works. The high levels of sugar plus a lower amount of water create an environment that helps prevent crystals from forming when freezing.

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