Finally, a satisfying no-churn ice cream! Cold and creamy with a light tang. Satisfying dense velvety texture. All yours for five ingredients, no cooking–just a few minutes of gentle whisking and a rest in the freezer.
This is really the only no-churn ice cream I’ve been pleased with so far, and I’ve gone through quite a few recipes. Most end up unrelentingly icy, never ripen properly, and once you manage to wrestle out a portion you find it’s creamy but lacking in depth. They taste like what they are: cold, sweetened whipped cream.
There’s nothing wrong with that, but this sour cream gelato is not only the lowest effort no-churn ice cream I’ve made, its texture is also close to a properly churned ice cream, dense with a bit of a pull to it. And there’s hardly any work: you don’t even need to focus on whipping air into it, you just mix to combine, and that’s enough. It doesn’t need to be difficult.
Particularly delicious with sliced ripe banana, the mellow fruit complementing the gentle, cinnamon and vanilla-scented ice cream. A good treat for hot weather, though this would also be very good with autumn and winter treats–a warm slice of pie, for example, perhaps some crumble or steamed pudding. I’m quite sure I’ll eat this all year round with only the flimsiest of excuses.
I will say, though, that this no-churn ice cream (like any others) melts even more quickly than churned ice cream, so eat fast. Not that you’ll need encouragement…
SOUR CREAM CINNAMON GELATO
Adapted from Lady & Pups
Makes 600 ml, or about 6 – 8 moderately sized scoops. Keeps for at least 1 week in the freezer.
Allow at least 4 – 6 hours for freezing time.
1 x 397g/14 oz can full-fat sweetened condensed milk
1 tsp vanilla extract
1 tsp ground cinnamon (or whatever spice you like)
Few pinches of sea salt
300ml – 350 ml/1 1/2 cup full-fat sour cream (you can also use crème fraîche, which will be nearly double the fat and therefore richness)
In medium jug or bowl, hand whisk condensed milk with vanilla, ground cinnamon, and sea salt until blended (this helps prevent the spice from floating to the top upon freezing). Add sour cream and continue whisking until there are no lumps.
Pour into a freezer proof container of at least 900 ml capacity (total liquid is 600 ml; you want room to easily scoop it). Freeze for 4 – 6 hours or overnight, until completely firm. That’s all!
If it’s been frozen for longer than about 8 hours and is rock solid, allow to ripen for 20 minutes on the countertop or 30 – 40 minutes in the fridge (latter recommended; melts more slowly and evenly).
Serve with fresh or lightly cooked fruit. I love sliced banana. Stone fruit and berries are also delicious; it was heavenly with very ripe and juicy pluots.