No churn ice cream is made using just two ingredients – condensed milk and whipping cream. The whipping cream gives it that fluffy creamy ice cream texture whilst the condensed milk adds a sweetness and extra creaminess. Once you have those two ingredients you can go wild with flavours or add ins to customise your ice cream as you wish.
When I discovered this coconut condensed milk the first thing I wanted to try make with it was a vegan no churn ice cream. I opted to use Orley Whip – a non-dairy whipping cream as the whipping cream component. The reason for this and not a coconut whipping cream is twofold. First, I have never found a coconut whipping cream that actually whips into thick peaks. No coconut creams have worked (even with refrigeration of both the cream and the mixing bowl) and the coconut whipping cream I tried never whipped at all. To get the creaminess you need a cream that whips into thick peaks. Secondly, the coconut condensed milk has a strong coconut flavour (it tastes like a coconut date caramel) and is already quite rich. Adding a coconut whip, I felt would make it too coconut-y and too rich. Orley Whip isn’t sweetened and has a light taste which helps balance the richness of the condensed milk. If you can’t get Orley Whip, use an alternative non-dairy whipping cream that is unsweetened.
A final note on the coconut condensed milk I used (available here), It needs to mixed well before adding it to the cream. When opened, it has the sweet date caramel like layer underneath a thick coconut layer. Those two layers must be mixed well. It should also be room temperature, not refrigerated prior to being opened.
After whipping my cream and adding in the coconut condensed milk I swirled in a chocolate fudge sauce. It doesn’t completely harden in the freezer and adds a delicious flavour the ice cream!
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.