No-Churn Coconut Chocolate Ice Cream With Sweetened Condensed Milk Recipe

Is there a better way to calm a child of 1 year? Ice, ice, ice and more ice. This butter-free ice cream, in the form of vanilla and strawberry, was repeated throughout the summer in our house.

Julian fights his incoming chimpanzees, but, boy, oh, they're a beast! So I took my recipe for vanilla ice cream without turning it and applied it to a version full of fruit full of ripe and juicy strawberries.

The little one likes more than just the taste of this sweet snack and I like that (A). It does not require elegant equipment (read: ice machines). Best of all is that you can adjust this recipe to include all the fruits of the season, from peaches and raspberries to mangos and bananas.

Grab your favorite fruit, taste it with a quick shake and lift it with the whipped cream before putting it in the freezer. Do you want a hint of chocolate?

mint chocolate chip ice cream with sweetened condensed milk

Mix chocolate pieces or pieces! Do you prefer a touch of lemon, coconut or almonds?

1 suggestion: Wrap the pot safely with a plastic wrap so that it touches the top of the ice and then burst the entire container into a large plastic bag. The extra insulating layer prevents ice crystals that form in your 3-component strawberry ice without rotation. Creamy delicacy, here you come!

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Put the strawberries in a large bowl and puree the strawberries with a puff pastry or a heavy spoon until they have the size of the peas. Add sweetened condensed milk. In the bowl of a standing blender equipped with the whisk attachment, beat the cold cream to form hard peaks, about 2 minutes.

Add half of the whipped cream in the sweetened condensed milk, use a spatula to fold the ingredients. Fold the remaining half of the whipped cream and then transfer the ice to an airtight container with a lid or metal mold that is well covered with plastic and frozen for at least 6 hours.

If you use frozen strawberries, you must thaw them for 10 minutes at room temperature before they are soaked. Add any kind of mix after adding all the whipped cream (fruit, nuts, pieces of chocolate, etc.) to another extract (mint, coconut, banana, strawberry, etc.).

Storage: Place the container in a resealable plastic bag and make sure that the plastic film (if used) touches the surface of the ice to prevent the formation of ice crystals.

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Did you make this recipe? Do not forget to give a star rating below!

Finally, puts the dough out and cut it into donuts. I bought my stainless steel cutter from abroad, but I found a plastic version in a local bakery. I do not remember which one, but I'm sure we have it locally.

You can also use two cookie cutters in different formats. The donuts must be at least 40 minutes longer, until they are very swollen. Patience is a virtue! It will swell even more when you fry it.

A note about frying: make sure that the frying oil is kept between 325 ° F and 350 ° F, so that the donuts are brown on the outside and cooked inside. If the oil is too hot, the donuts will turn brown too quickly, but the inside cannot cook. If the oil is not hot enough, the donuts will get wet because of the time spent in the cooking oil.

It is best to use a thermometer to monitor the oil temperature. I used butter to roast and it was less greasy. However, place the cooked donut on a paper towel to drain excess oil.

Now let's talk a bit about the glaze, which is actually melted chocolate with a little oil. It is this magical shell glaze that hardens when it touches something cold, but it also makes a big glaze on a normal donut.

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It is the same solid chocolate glaze that you see in the products that are sold in the donut shop. Whether you turn them into rolls with donut ice cream or not, I suggest you prepare the chocolate icing.

If you prefer a classic glaze, here is a recipe that also uses condensed milk. Make sure you use Alaska Classic Evaporated Filled Milk! Now that our ice cream is frozen and the donuts have cooled down, our cast is complete!

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