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It is ICE CREAM SEASON! (A statement worth shouting from the rooftops) and I have the best-kept secret to beat the heat. I’ve never really been great with secrets anyway which is why we’re all making the easiest homemade ice cream this season.
The secret to the best, creamiest and most scoopable homemade ice cream has nothing to do with whether or not you have the bowl to your ice cream maker taking up precious real estate in your freezer. The key is sweetened condensed milk and cold heavy cream. Whipping the two together is the sweetest baking science I can offer you this sweltering season.
The only think I love more than ice cream is its close cousin: cake. Today’s recipe is a cake and ice cream mash-up (literally)
All of the ingredients for this easy summer recipe can be found at your local ALDI along with other necessities like fresh produce and pantry staples along with an incredible specialty meat and cheese aisle. I feel like I’m forever in a grocery store shopping for recipe testing and ALDI makes shopping fast, convenient and affordable. ALDI has just started opening stores along the Gulf Coast and the Slidell store is just a hop skip and a jump for me.
Here’s how I ALDI – I make sure I have a quarter in my wallet (to release the shopping cart, grab my reusable shopping bags (since ALDI has never used single use plastic bags), head to the store and first hit up the pantry aisle for my baking staples, I swing by produce to pick up a few fresh items, the meat and cheese aisle to pick the snacks I’ll be enjoying all week, and finally the ALDI finds aisle which is constantly refreshed with seasonal and home-good offerings. It’s a delightful shopping experience and if you haven’t popped into your local ALDI, I can’t recommend it enough.
Now… let’s get to this ice cream!
Here are the ingredients you’ll need to make this indulgent (and so so easy!) no-churn ice cream recipe:
The essentials for this ice cream can be found at your local ALDI! But sure to head in for these great finds but so many more!
• Happy Farms Cream Cheese
• Baker’s Corner Sweetened Condensed Milk
• Friendly Farms Heavy Whipping Cream
• Baker’s Corner Chewy Fudge Brownie Mix though ALDI also carries a gluten-free brownie mix that is fantastic!
• eggs, oil, and a bit of water to make the brownie batter
• ice cream cones (optional but cute for serving)
Start by mixing together and baking the brownie batter. Listen friends, we know by now that I take my baked goods very seriously. If I’m making brownies – they’re going to be the best brownies and, without a doubt, my favorite brownies come from boxed mixes. There’s something about the combination of oil and eggs with Baker’s Corner Chewy Fudge Brownie Mix that makes for a perfectly chocolate-y, soft and chewy brownie treat.
Bake and cool the brownies for the ice cream. As the baker, you have every right to sneak a few pieces to enjoy while you make the ice cream base. Just the perks of all your hard work in the kitchen!
While the brownies cool, let’s make the ice cream!
Whip a couple ounces of softened cream cheese in a large bowl. The cream cheese is a creamy and tangy addition to this no-churn ice cream. I think it helps keep the frozen ice cream pliable and scoopable with a sweet little tang on the palate.
In another large bowl whisk together sweetened condensed milk, vanilla extract, and salt. The canned milk is essentially all the sweetener we’ll need for this no-churn ice cream recipe and will keep add the most silky texture to the ice cream as it freezes.
Add heavy cream to the softened and whipped cream cheese bowl and whip to stiff peaks. This whipping will essentially emulate churning the ice cream, adding lots of air to the ice cream base.
Now let’s combine the two.
Add a third of the whipped cream to the sweetened condensed milk mixture and use a rubber spatula to fold the two together. This first batch of whipped cream may seem a bit lumpy as it tries to meld with the sweetened condensed milk but try not to over-mix and deflate the cream.
Add the remainder of the cream in two more batches, folding slowly until well combined and fluffy.
And now it’s time for BROWNIES!
Crumble cooled brownies into the batter and stir until well combined.
I like to freeze my no-churn ice cream in a loaf pan. I think they’re the most friendly when it comes to scooping. You can also use a round cake pan or any kind of freezer-safe glass or plastic food storage container you prefer.
Because more is more – sprinkle the top of the ice cream base with more brownies.
Allow the ice cream to freeze for at least 4 hours (or overnight for best results) before scooping this brownie studded masterpiece onto cones.
These are absolutely my cake and ice cream dreams come true! The chewiness of the fudge brownies is surrounded by a sweet and scoopable vanilla ice cream – simple but deliciously irresistible!
Keep this recipe in your back pocket all summer long and be sure to find all of your baking and grocery staples at ALDI!
Happy Baking, friends!Print
The easiest, creamiest, most scoopable brownie-studded ice cream. This technique is best way to make homemade ice cream this summer!
- 1 (14-ounce) can Baker’s Corner Sweetened Condensed Milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
- 2 ounces Happy Farms Cream Cheese, softened to room temperature
- 2 cups Friendly Farms Heavy Whipping Cream
- Baked batch of Baker’s Corner Chewy Fudge Brownie Mix, chilled and crumbled
- In a medium bowl whisk together sweetened condensed milk, vanilla and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form.
- Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine. Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine. Add the final third and fold to combine. Fold in 2 heaping cups of crumbled brownies. Spoon into a 9×5-inch loaf pan and top with another handful of crumbled brownie. Freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.