Creamy Coconut Cornbread Ice Cream (No Churn)
Who isn't down for eating ice cream regardless of the season? As Summer ends and makes way for the Fall, flavours change, and various fruits and vegetables will take the stage, from pumpkins and sweet potatoes to corn and apples, pears and figs. When people think about corn (or maize, or mealie cobs), ice cream probably doesn't come to mind--although some of the more experimental producers, companies like Van Leeuwen and Jeni's may have made that the case.
But what if you want to make some corn ice cream in your own at home? Better yet, still decadent, possibly dairy-free, and without an ice cream maker.
Be sure to explore the website for other sweet recipes, the no churn ice cream recipes listed below which you can use with dairy or alterative milk products to make.
Nature's Charm produces two main ingredients (linked below) you need for your ice cream base - whipped cream (to help add air to the mixture, especially since you won't be getting the smooth, light texture that typically comes from the churning motion of an ice cream maker) and condensed milk (which supplies the sugar and fat content). I am a fan of their quality, organic products and recommend trying them. They even make condensed oat milk! Even if you don't have specific dietary requirements and restrictions, check out some of my favourite gluten-free and vegan baking items here.
If you are in need of some quality loaf pans, for ice cream, bread, or whatever else, try these!
These Nordic Ware Aluminum Loaf Pans (Set of 2) , 1.5-pound pans can do it all—and then some with oven-safe aplomb. They’re made of pure cast aluminum reinforced with steel, so they’ll heat up in a flash and bake extra-evenly time after time. Even more: They’ve got galvanized steel rims to prevent warping, and they’ll never rust either.
Have you ever used coconut milk products as your base?
How to Make Non-Dairy No-Churn Ice Cream
This website has several recipes that do not require an ice cream maker. There is no need to purchase an overpriced machine; you have total control over what goes into your easy, homemade sweet treat.
As previously noted, an integral part of making ice cream is the churning process or adding air into the mixture, which you can achieve using a hand mixer (in addition to the whipped cream). There is also no need for eggs or to cook the main ingredients. You can substitute the coconut products with another alternative or dairy milk with this recipe. One thing to note is that using products with less fat or sugar could impact the creaminess factor and how hard the ice cream turns out. This is because fat doesn't freeze, and sugar helps keep ice cream softer in texture (by preventing some of the water from turning into ice, but it works both ways, so there's no need to overdo it!)
You can substitute the coconut products with another alternative or dairy milk with this recipe.
Why is My No Churn Ice Cream hard?
Yep, I had asked myself this question before and even tried homemade ice cream recipes a few times before getting it right, especially when switching to low-fat and reduced-sugar products. The main potential drawback or challenge with no-churn ice cream is the consistency and texture not meeting expectations. You will likely need to leave it out longer once it is frozen.
Be sure to do two things during the process:
Mix your ingredients well, but don't beat to the point of separating or depleting your whipped cream.
Make sure the container is airtight when you freeze the ice cream.
These are not the only factors; for example, cling wrap helps prevent water particles from crystalizing on top of the ice cream. You can add alcohol to the base mixture, which does not freeze, ensuring you whip your cream adequately. There are also natural additives known as 'stabilizers' like guar gum or thickeners like tapioca flour (used in gelato), and keeping all your ingredients and the freezer cold!
Creamy Coconut Cornbread Ice Cream (No Churn)
Ingredients
- 1 can (14-ounces) coconut condensed milk
- 1 can (15-ounces) coconut whipped cream
- 1 can (8.5-ounces) creamed corn
- 1 box gluten-free cornbread (I used Bob's Red Mill Mix)
- 1 tablespoon pure vanilla extract or paste
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- Pinch of cinnamon
Instructions
- Follow the instructions for the cornbread premix: bake, cool and crumble the desired amount into pieces, set aside.
- Combine the condensed milk, creamed corn, and vanilla, whisking until well incorporated in a large bowl.
- Add the (chilled overnight) whipped coconut cream to another separate bowl and beat for about three minutes on high speed and/or until stiff peaks form. Watch for curdling or separation in the coconut mix; you will want to mix sparingly, or else the ice cream may have an undesirable texture.
- Using a large spoon or whisk, fold the whipped cream into the corn mixture, starting with two or three initial portions--this will help ensure you don't deflate the whipped air.
- Fold in the crumbled cornbread pieces, then pour the mixture into a loaf pan or ice cream container. You can also swirl in any extra creamed corn and condensed milk mixture.
- Cover with cling film, laying it directly on the ice cream's surface, then place in the freezer overnight or for at least four hours.
- When ready to serve, leave the ice cream at room temperature for about 10 minutes, then enjoy it in cups or cones!
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sweet Potato and Gingersnap Ice Cream (No-Churn)
Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason.
When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy.
I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.
No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:
How to make homemade ice cream?
Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!
Sweet Potato and Gingernut Ice Cream (No-Churn)
Ingredients
- 1 cup (organic) sweet potato puree
- 2 tablespoons butter
- 1 teaspoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
- Pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 1/2 cup gingernut biscuits
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) condensed milk
Instructions
- In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
- Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
- Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
- Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
- Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
- Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
- Serve immediately once softened.
Nutrition Facts
Calories
406Fat (grams)
19.2Carbs (grams)
54.1Protein (grams)
6.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coconut and Blueberry No-Churn Ice Cream
Springtime (or summer), Easter, whatever the occasion, do you need any excuse to have some ice cream? Better yet, homemade when you know what ingredients go into it. When blueberries are in season, there is no excuse not to use them! As it turns out, they also pair well with a refreshing flavour, lemon! The coconut adds another dimension. You don't need an ice cream maker to enjoy ice cream. If you are interested in some other ideas, check out this Bourbon Peach Crumble Ice Cream or this Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread.
The thing about homemade anything is the quality of the ingredients will have a significant bearing on the result. In this case especially, with so few in the mix, that matters!
Blueberries: The fresher, the better! Try to get organic and free of pesticides or any other additives.
Sugar: If you can get a less refined product, try to get organic cane sugar. You'll get the right amount of sweetness without any unwanted extras.
Heavy cream: as with any dairy product, you'll want to go with a quality brand and the other organic ingredients.
Condensed milk: whether you choose to go with the coconut milk version of cow's milk, quality brand and organic!
How does no-churn ice cream work?
When I first learned about this process, I was excited about the possibilities. We don't all invest in an ice cream machine and can get super creative with flavours. Quite honestly, it may seem like a luxury in some cases. Hand mixer? You'll likely have one for soups, etc. The machine whips the cream into a light, airy consistency. You can achieve the same thing with an electric hand mixer. You whip the cream in two stages, first into light peaks, then heavy peaks. As for the addition of the condensed milk completes what you will end up with, known as the ice cream base.
Coconut and Blueberry No-Churn Ice Cream
Ingredients
- 2 cups fresh blueberries
- 1/3 cup organic granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) coconut condensed milk
Instructions
- Heat the sugar and blueberries in a saucepan until the sugar melts over medium heat. Stir frequently, adding the lemon.
- Lower the heat and simmer, crushing with a spatula until the berries bubble into a thick sauce. Take care not to burn the mixture!
- In a large bowl, use a hand mixer to whisk the heavy cream until soft peaks form, about 4-5 minutes on medium to high speed.
- Add the condensed milk, fold in, and then beat with an electric mixer until stiff peaks form and the mixture looks thick with creamy folds.
- Mix 3/4 cups of the berries into the ice cream base, then pour into a loaf pan.
- Top with the remaining berries, then swirl with a fork. Cover the top with cling wrap and freeze for 6 hours or overnight.
- Leave out for 5 minutes, then serve.
Nutrition Facts
Calories
298Fat (grams)
13.6Carbs (grams)
40.7Sugar (grams)
38.8Protein (grams)
5I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)
Ice cream is too easy to make at home to be constantly buying store-bought pints! And no, you don't need an ice cream machine. You can get creative and add in all your favourite sweet treats to the creamy heat reliever. You also have a better sense of what you are adding to the mix from a nutritional perspective.
Aero chocolate is unique because it's aerated, i.e. has an air bubble texture, making it one of those candy bars that truly melts in your mouth. Made in the UK and sold across southern Africa, it's one of the chocolate bars I grew up on.
If you are looking for another no-churn ice cream recipe, try this peach crumble with bourbon ice cream. This one takes a different turn but still celebrates the summer heat with chocolate, hazelnut, refreshing peppermint, and another melt-in-your-mouth sweet treat - shortbread! The textures and flavours swim in cream and condensed milk waves effortlessly, making this recipe a win-win perfect for the whole family!
Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)
Ingredients
- 2 cups heavy cream
- 1 (14-ounce can) condensed milk
- 1 teaspoon vanilla extract or paste
- 4 Aero chocolate bars (I used 2 peppermint and 2 chocolate)
- 3 shortbread cookies
- 3 teaspoons chocolate hazelnut spread
Instructions
- Whip the cream to form soft peaks for about 3 minutes (don’t overbeat to avoid separation occurring).
- Fold in the condensed milk and vanilla extract. Whip again for about a minute to form a stiff but smooth consistency.
- Crush the chocolates and shortbread (set some chocolate aside to sprinkle on top), then fold into the ice cream base.
- Transfer to loaf pan, then use a small spatula to even the surface. Place dollops of the chocolate hazelnut spread on top, then make a swirl motion utilizing a knife or small spatula to mix it in.
- Place a layer of cling film directly on top of the ice cream, then use another to seal tightly - the plastic will help prevent too much ice crystalizing on top.
- Freeze overnight. When ready to serve, leave out the fridge for 5 minutes, then enjoy!
Nutrition Facts
Calories
332Fat (grams)
17.9Carbs (grams)
36.7Protein (grams)
5.1I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Grilled Apricots with Honey and Walnuts
When it comes to summertime fruits, we often think of them as something to toss into a salad or arrange on a cheese board. But in my opinion, they deserve the spotlight — especially when dessert rolls around.
Sure, strawberry pies and peach cobblers have their place (don’t miss my no-churn peach crumble ice cream recipe), but grilling fruit takes things to another level, especially when paired with ice cream.
That’s exactly what I did with this simple and spectacular summer recipe, featuring the often-overlooked apricot.
Why Apricots?
Apricots are bold little things. Their tangy-sweet flavor can hold its own next to a peach any day. I’ve had a soft spot for them ever since I was a kid, thanks to the apricot tree in our backyard. And if you love apricot jam, this warm, caramelized version is going to be your new favorite. How do they taste? I always say something between a plum and a peach.
There’s something about the way apricots caramelize on the grill that feels a little luxurious, almost like you’re getting away with something fancy without trying too hard. The edges char just enough to give contrast, the centers turn syrupy, and every bite feels like a reward for keeping it simple. It’s the kind of dessert that feels both nostalgic and new.
This dessert is everything you want in summer: juicy, warm fruit, cold creamy ice cream, the crunch of nuts, and a drizzle of golden honey. It's elegant enough for guests, but simple enough for a weeknight treat. Apricots, take your well-earned bow.
I hope you enjoy the recipe! I made it by chance because I wanted to take a break from peaches, and now you can enjoy it too.
Grilled Apricots with Honey and Walnuts
This simple grilled apricot recipe brings bold summer flavor to your dessert plate. Juicy apricots are caramelized on the grill, then topped with toasted walnuts, a drizzle of raw honey, and a scoop of your favorite ice cream (crème brûlée is divine!). Ready in under 15 minutes, it's the perfect quick dessert for summer nights — especially with a hint of fresh mint on top.
Ingredients
- 6 ripe apricots, halved and pitted
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon brown sugar
- Pinch of sea salt
- 3 tablespoons raw honey
- Handful of toasted walnuts
- 6 scoops crème brûlée ice cream (or vanilla)
- Optional: fresh mint for garnish
Instructions
- Preheat and generously grease a grill pan with cooking spray. Heat over medium.
- Slice the apricots and remove the pits. Toss them in a bowl with the olive oil, making sure each side of each apricot is well coated. Add the brown sugar, cinnamon, ginger, salt, and about half of the honey. Mix gently to coat.
- Place the apricots cut-side down on the hot grill pan. Grill for 5–7 minutes, until grill marks appear and the fruit begins to soften. Check occasionally to prevent burning.
- On the other side of the grill pan, add the walnuts. Toast them for 4–5 minutes, stirring occasionally, then remove and set aside. (You can also broil them in the oven if you prefer.)
- Flip the apricots and grill the skin side for another few minutes. Reduce the heat to low, then close the lid of the grill pan and let them steam for about 5 minutes. This helps the apricots cook through without falling apart. Keep an eye on them—they should be tender but still hold their shape.
- Serve the apricots warm, topped with 2–3 scoops of ice cream. Drizzle with the remaining honey and sprinkle with the toasted walnuts. Add fresh mint leaves for a bright, refreshing finish, if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Bourbon Peach Crumble Ice Cream (No-Churn)
Summertime calls for pies, tarts, and cakes that feature fresh, seasonal fruit. Heavy hitters include strawberries, blueberries, lemons, and peaches, and I love it! But why not turn these dessert classics into something to cool you down like ice cream? It’s fun, delicious, and will please the kids if you have any around!
And no, you do not need an ice cream maker for this recipe, it’s no-churn.
The heavy whipping cream makes up for the churning process which adds air to prevent large ice crystals forming. This makes for a smoother, creamier finished product. The condensed milk serves as your ice cream base typically prepared with milk, sugar, cream and eggs.
I have made homemade ice cream before. For while I thought it was difficult it doesn't have to be! All you need is your base/condensed milk, some heavy cream, and your flavours. If you do it right it comes pretty close to what you get in the stores. You may never buy again and make your own from now on.
This ice cream takes the favoured peach crumble (or cobbler) and turns it into a decadent dessert, hope you enjoy it!
If you don’t consume dairy, there are alternatives for whipping cream and condensed milk on the market.
Ingredients
1 (14-ounce) can condensed milk, chilled
2 cups heavy cream
1 cup peach crumble or cobbler (you can use my recipe)
1 teaspoon bourbon
Instructions
Whip the heavy cream with an electric or stand mixer until soft peaks form about 3-4 minutes. The cream should stand but with a slight slump.
Fold in the condensed milk then beat until stiff peaks form, another 3-4 minutes. The cream should look thicker with a wavy pattern. Fold in the bourbon.
In a small bowl, mix about 1 1/2 cups of ice cream with the peach crumble.
In your loaf pan or ice cream container, fill it halfway with the rest of the ice cream, then add the portion with the crumble on top. Take a knife or spoon and swirl to distribute the crumble. You can sprinkle some on top if you desire as well!
Before placing in the freezer overnight or for at least 6 hours, make sure the ice cream is airtight! If not, ice crystals may on the surface. You can also place a piece of wax paper on top to help prevent this in addition to sealing.
Serve with sugar cones or as a side to peach crumble or any other dessert!