I Scream for Homemade Ice Cream

No ice cream maker? No problem. Who wants another gadget taking up space when a hand mixer is all that stands between you and brilliant ice cream? Every summer, I try to make ice cream nonstop, and I turn all kinds of bases into sorbets and gelatos and do tricky things with my ice cream maker. The only drawback is that each attempt basically takes 24 hours. A traditional ice cream maker can be nice, but the process is lengthy. This summer, I heard of the no-churn craze and thought it couldn’t be nearly as good. But then when I got to thinking: It is the real thing? The only thing your ice cream maker does is incorporate air into the cream. Hand-mixing whipping cream does the same thing! The overall texture is a bit softer than traditional ice cream, but I don’t know a soul who doesn’t wait for the ice cream to get a tad melty before devouring. So make some ice cream — zero fancy equipment needed.

No-Churn Rocky Road Ice Cream

3 cups heavy whipping cream

1 14-ounce can sweetened condensed milk

¼ cup unsweetened cocoa powder

1 teaspoon vanilla

1 cup chopped semi-sweet chocolate chips

2 cups mini marshmallows

½ cup chopped toasted almonds

Pinch of salt

Whip heavy cream, salt, vanilla, and cocoa powder until the stiff-peak stage. Gently fold in the sweetened condensed milk, chocolate, marshmallows, and almonds. You want to be very gentle so as to not deflate the whipped cream because this is where the light and airy texture comes from. Spoon ice cream into a freezer-safe container with a lid, and freeze for 4 to 6 hours before serving.

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