ice cream

No-Churn Honeycomb Ice Cream with Chocolate Ribbons

No-churn honeycomb ice cream | Hello Victoria

One of my very favorite things in the world is ice cream. Well, frozen desserts to be honest – if it’s anything frozen and dessert like, I’m in. I remember the first time I went to Tickleberry’s in Okanagan Falls, BC and saw how many flavours they had (72!)… it was love at first sight. If you’re ever in the area, and like frozen things, you have to go! I remember we didn’t understand that the little pictures near the prices indicated how many scoops each size actually had. I mean, when you order a single, you imagine it’s one scoop, right? Wrong! It’s three! I actually ordered the “large”, thinking it was 4 scoops (6), and was so confused when they kept asking me to choose more flavours! It came in a little bucket!

So for me, one of the saddest things about having to leave my Kitchenaid mixer in Canada, was the lack of the ice cream attachment. It’s kind of hard to make my own ice cream without one 😉

No-churn honeycomb ice cream with chocolate ribbons | Hello Victoria

Enter the no-churn ice cream method! Now, I experimented with this a little last summer, with my No-churn Piña Colada ice cream and the No-churn Strawberries + Cream. But the big problem I have, is that almost all no-churn recipes out there use only double cream and condensed milk. And that, my friends, tastes as rich and heavy as it sounds! It’s waaaay too rich with only double cream, but it’s the only way to whip the mix prior to freezing. You dilute the fat content too much with milk, etc. and not only will it not whip up thick before freezing, but it may even separate in the freezer – ending up with a layer of soft cream on top, and hard frozen milk below.

No-churn honeycomb ice cream | Hello Victoria

So I tried experimenting with some old recipes (that I had made before I got an ice cream maker) – but ended up with the problems described above. That’s when I saw a little video on Pinterest, of a recipe from Co-Op. It was a Balsamic Strawberries + Cream no-churn recipe, that used an ingredient I hadn’t considered before – yogurt! I mean, I use it to make popsicles, but never thought to try and use it in my ice cream mix. So, I made a small batch, with no strawberry or anything in it, just to see what the base flavour tasted like. And it was nice! I mean, you could definitely taste the yogurt, but it wasn’t as rich and heavy, while still being soft. I figured that if you added a strong enough flavour to it, the slight tangy yogurt taste would fade to the background, or you might not even notice it at all!

Which brings me around to this recipe! (Finally, right?)

No-churn honeycomb ice cream | Hello Victoria

Richard’s favorite ice cream in the world is Pooh-Bear (now called “Poor Bear” because of some Disney legal woes) from Maud’s Ice Cream in Northern Ireland. It’s literally one of his first stops after getting off the plane in Belfast. It’s a vanilla ice cream with chunks of honeycomb, which partially melt in, creating little ribbons of caramel and crunchy bits. And ever since I started playing around with ice cream recipes – I knew I’d have to make it for him. (more…)

No-Churn Strawberries and Cream Ice Cream

No-churn strawberries + cream ice cream | Hello Victoria

In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!

Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lot of cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)

No-churn strawberries + cream ice cream | Hello Victoria

I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple? (more…)

No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream | Hello Victoria

You have no idea how excited I am about this recipe!! Well, if you know me at all, then you’ll probably be able to guess how excited. I consider ice cream to be the best food group of them all. 😉

When I moved to the UK, one of the items I couldn’t bring with me was my Kitchenaid mixer. This was not just a loss in terms of making things like marshmallows and other meringues, but in the loss of ice cream. See, I got the ice cream attachment for my mixer a few years back for my birthday! It’s pretty great being able to make my own flavours etc. – but without the machine, I couldn’t do any of that.

No-churn pina colada ice cream | Hello Victoria

Now, I had heard about no-churn recipes before, but had only tried a couple in the past. This one got me excited in more ways than just being able to make ice cream; I happen to looooove pina coladas. Give me pineapple and coconut any day… and throwing in some rum doesn’t hurt!

What makes this no churn ice cream work is two things – the alcohol and the cream. By whipping the cream to soft peaks before freezing, you’re essentially adding the air that would have been churned in during the freezing process. The other thing that helps prevent the mixture from turning into a solid pineapple-coconut-popsicle, is the alcohol. It changes the freezing point of the mixture, helping to keep it soft. (more…)