Homemade Sugar Free No Churn (No Machine) Ice Cream - Coffee flavor!

Was craving ice cream lately but never wanted to add it to the grocery budget.  I lent our ice cream maker to our daughter and haven't borrowed it back yet so I had to make the 'no churn' 'no machine' kind which takes making the sugar free sweetened condensed milk first (which is what takes the most time).  Luckily I was home yesterday and could start it and let it simmer away without standing there willing it to go faster.

 

 

Homemade Sugar Free Coffee Flavored Ice Cream

1 c heavy cream
1 1/4 c heavy cream
1/2 c unsweetened almond milk
3/4 c sweeteners - mixture of allulose, bochasweet and monk fruit
2 T butter
1/2 - 3/4 t Thick It (a xanthan based thickener available online)
1 T espresso powder
1 t vanilla
1-2 t instant coffee (I use one full single packet)


In a saucepan mix the 1 c heavy cream and almond milk along with about half the sweetener.  Bring to a brief boil, then reduce to a constant fast simmer for about 45 minutes until it's thickened up a little. Stir every now and then and make sure your heat isn't too high or it will scorch.  Remove from heat and whisk in the butter and the ThickIt (by sprinkling over the top and whisking briskly).  Add the espresso powder and vanilla.  I used a stick blender briefly pulsed a couple times to make it super quick.  

Cool this mixture either in the refrigerator or let it set until completely cool.

Whip the 1 1/4 c heavy cream to stiff peaks along with the last half of the sweeteners.  Fold in the coffee mixture.  When combined, stir and swirl in a teaspoon or so (1 packet) instant coffee.  Leave it swirled to give that look or mix it in completely if you prefer a solid color soft brown ice cream.   Transfer to the container for the freezer, seal and freeze for about 5-6 hours.

 

Coffee mixture after whisking.  Now let it cool completely before adding in the whipped cream

Sugarfree Sweetened Condensed Milk Recipe - trials using some powdered heavy cream and previously frozen almond milk from my emergency storage

This post has multi-levels of information! 

1)  A homemade sugarfree version of sweetened condensed milk
2)  A keto version of sweetened condensed milk
3)  Wanting to do a 'trial' recipe using previously frozen almond milk from my deep freezer
4)  Using some heavy cream powder from our emergency storage

 

In regular baking, there are many recipes that use sweetened condensed milk.  It's so easy to grab a can off the shelf and make the baked goods.... but not so easy when you are sugar free and/or keto or low carb. 

In 2015 I posted a recipe for a sugarfree keto version of sweetened condensed milk, followed up by a post in 2019 because it's so awesome to use in my favorite homemade keto ice creams. 

A few weeks ago I whipped up a batch of sugarfree sweetened condensed milk so I could have some on hand in the refrigerator for my favorite ice cream, cheesecake and bar recipes.  However, I had to play with my recipe to use things I had on hand since I was low on heavy cream and I wanted to try using previously frozen almond milk from my freezer storage. 

I believe in prepping for emergencies (if you follow me you already know that).  One of the things I've tested over the past 2 years is freezing things like whole milk, almond milk and heavy cream.   Milk freezes beautifully short term but I found heavy cream and almond milk separate.

My goal was to see if using previously frozen almond milk and powdered heavy cream powder could result in positive outcomes in cooked recipes (hoping the separation would come together or cook into the final product).  And it did.

Sweetened Condensed Milk - sugarfree

2 1/2 c heavy cream
1 c almond milk
1/2 c powdered sweetener mixture of 2-3 kinds; like monkfruit, erythritol and xylitol
1 T butter
1/4 t xanthan gum

In a saucepan, place the cream and milk and bring to a boil, reducing to medium low immediately.
Add the sweeteners, butter and xanthan gum.
Simmer, stirring, until it's thickened and reduces by half.
Let it cool down about 20 minutes and pour into sterile, glass jars
Store in the refrigerator

NOTES

This time I added the butter, sweetener and xanthan at the simmering stage instead of waiting til the end; no problems.

I only had a little bit of heavy cream so I substituted the Hoosier Hill Powdered.  I used the directions on the container (3/8 cup of powder to 1 cup water) but then added another tablespoon or so to make it nice and thick(er) for my use.

The big trial was my almond milk.  I wanted to know if I could stock up and save containers in the freezer.  It separates upon thawing and although you can shake and blend it and it comes together a little bit, it doesn't go back to the original state, which makes it gross to drink but seems to work beautifully in cooked items like this condensed milk, puddings, etc.  

You can see how the separated almond milk and the powder make a rather grainy liquid before cooking. No worries it was smooth as normal once it simmered!

 

This was a video that I took a photo from showing it being stirred while cooking

 

Thickening up!!  Smooth and perfect.

 

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The almond milk I buy and freeze are the plastic containers I buy at Sam's Club.  They are grainy and separated upon thawing and I was afraid they were useless but in cooked goods, they turn out perfectly.

I mentioned my emergency storage heavy cream in the post above.  I have Hoosier Hill Farm's brand and it performs wonderfully.  I can't speak to other brands. 

 

 

Sugar free and low carb... Daiquiri Ice Ice Cream~ (Like Baskin Robbins)

 

I thought I had this one on my site already but a quick skim over posts and I didn't see it, so I'm just going to put it up (again) just in case.  

Not a huge fan of ice cream in general (I can take it or leave it) but when I was a teenager, I did find I liked the Daiquiri Ice from Baskin Robbins.  I prefer a slushy or Icee over ice cream, so it's not a stretch that I'd prefer this icy treat with a citric acid sour 'kick' to it rather than a sweet, heavy cream.  It's just me.

Over the past 20 years or so, we stopped in a few times with the kids but I ended up not getting anything because they never had the Daiquiri Ice.  I don't know if they stopped making it for awhile or if it was just the franchises we were visiting on vacation, etc., but there were a number of years they didn't carry it.

On top of that, we have been sugar free for 19 (?) years now so given a choice, I usually bypass sugary food items anyway. 

A few years ago I decided to make it myself.  This way I could control the sugar content.  Since then, this is the version I make when I'm craving it.  

I went to the Baskin Robbins site this morning to see if they still offer Daiquiri Ice ice cream and I saw it listed!  I don't know if it's the tangy version or the sweeter lime version I had heard they changed it to for a few years (?) but I was more interested in the sugar and carb count.

As you can see, 26g carbs and 19g sugar. Wow.

I'm positive I'd be nauseated and maybe even throw up if I had a food with 19 grams of sugar in it. 

When it comes to making this ice cream, it's quick and easy for me because I already have limes or lime juice, rum extract and citric acid powder in my pantry/fridge at all times, but if you don't have those items, you'll need to pick them up at the store or order them online.

You should be able to find all the ingredients in your local grocery store - especially if it's a Walmart or Publix. 

 

Sugar free and Low Carb - Daiquiri Ice Ice Cream

2 c water
1 c sweeteners (I used a mixture of Lakanto and Xylitol)
1 t unflavored gelatin powder
2 T fresh lime juice (bottled is fine but fresh tastes best if you have it!)
1 t rum extract
1 t citric acid powder
optional:  green food color

In a pan on the stove top, place the sweetener, sprinkle the gelatin powder over it.  Add the water and whisk. Heat until the sweetener is dissolved and mixture becomes clear.  Remove from heat.  Add the lime juice, rum extract and citric acid.  Taste test and see if you like the amount of lime and citric acid.  Adjust in tiny doses if you wish.  Chill the mixture completely before using it in your favorite ice cream machine according to your directions.  

 

 

 

National Ice Cream Day - sugar free and low carb, keto version of my favorite COFFEE ICE CREAM, starting with a KETO SWEETENED CONDENSED MILK

Today I got a text from one of my siblings saying he hadn't found a keto 'sweetened condensed milk' option he liked so he made up his own today by using cream, butter, vanilla, sweetener and a bit of xanthan.  I laughed, opened my refrigerator, pulled out two jars of my keto 'sweetened condensed milk' and took a picture to send him.  "Great minds...."  he replied.

What do I use it for?  Mostly, for certain versions of cheesecake bars, key lime bars, iced coffee flavoring and...ice cream!  Lots of yummy, soft ice cream.

Do you know the version of 'easy no churn ice cream' that was a fad about 10 years ago?  It made another fadish round on social media in 2018/2019, maybe you caught it then?

Here is one of my posts regarding this 'recipe' - from 2018 - which is not a low carb or sugar free version.

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze til firm.  Serve! 

FLAVOR IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

More posts about ICE CREAM on An American Housewife:

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)
Irish Cream Ice Cream - 4 recipes for 4 different versions and flavors!
Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)
Homemade Shamrock Shake like McDonalds

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Lately, my favorite go-to ice cream recipe is based on the one above... only sugar free and keto.  By keeping some homemade sweetened condensed milk (keto, sugar free) on hand, I just add that to 1 1/2 - 2 cups of heavy whipping cream that I've whipped with about a tablespoon or two of sweetener, some extract or flavoring of choice, and a dash of vodka to keep it from turning to rock in the freezer.

1 1/2 cup heavy cream
1/3 c sweetener of choice mixed with a second 1/3 cup sweetener of choice
2 T butter
dash of vanilla
dash of salt
xanthan gum (about 1/4 teaspoon or about 2 tablespoons isopure why protein powder to thicken)

Mix all in a saucepan on the stove over medium high heat.  As soon as it almost boiling, turn down the heat to low and simmer for about 15-20 minutes.  Be sure it's a constant simmer, adjust heat as needed to keep it simmering.  This thickens it up by reducing it a bit.  Let it cool about 10 minutes before pouring into a mason jar.  Leave the lid off and let it cool to room temperature before putting the lid on and popping it into the refrigerator to keep for whenever you need to use it.

To make ice cream (I made coffee ice cream, as you can tell from my site that coffee ice cream and vanilla ice cream are my two favorites).

To the batch of homemade sweetened condensed milk add 1 tablespoon vodka.
Let that set while you whip about 1 1/2 - 2 cups heavy cream with a tablespoon of instant espresso powder, a half teaspoon of vanilla and about 1 1/2 tablespoons powdered sweetener of choice.
When it's reached soft peak stage, add the homemade keto sweetened condensed milk/vodka mixture.  Whip briefly to blend.  Either place into a freezer container and freeze for 6 hours, then scoop to serve, or if you are in a hurry for ice cream and have an ice cream maker, churn according to the directions.

Here is my coffee ice cream starting to church in my Cuisinart Ice Cream maker.

 

Delicious Homemade Ice Cream

My favorite is vanilla; because using that as a base, we can make it into almost any kind we wish at the time of serving.  Last night it was coffee ice cream.  Tonight my husband made his chocolate and I opted for plain vanilla.  Peanut butter, cookies and cream, chocolate peanut butter marshmallow, lemon cookie crunch, salted caramel, cherry nut....  make any kind you wish out of it! 


Homemade Ice Cream

4 cups heavy cream
3 egg yolks
dash of salt
1 T unflavored gelatin powder
3/4 c natural sweetener(s) of choice
3 T vanilla

In a saucepan on the stove but with the heat off, place 2 cups of the heavy cream, along with all the other ingredients.  Whisking them briskly, turn the heat on and heat over medium until it starts to steam and you start to see tiny bubbles start to form around the edge but do not let it simmer or boil.  Just remove it from heat.  Whisk in the rest of the cream and either chill it in the refrigerator until you wish to use it, or pour it directly into your machine. 

Turn it on and press the button for ICE CREAM.  And wait.  In about 30-35 minutes you have soft serve ice cream ready to eat and you can put the rest of it into a container of your choice, seal it tight and place it into the freezer to harden for scooping at another time.

(Remember your ice cream maker bowl needs to come straight from the deep freezer and needs to be frozen solid.  If you can hear the liquid swishing around the inside, then your freezer isn't cold enough or the bowl needs to be moved to a colder part of your freezer because it needs to freeze solid.  (Note: my upright freezer doesn't get as cold as our chest style deep freezer.  The bowl freezes solid within about 6 hours in that one!  But 24 hours in our upright style barely gets it solid.) 

*I like to fill a coffee mug with ice cream and pour 6 ounces of strong brewed coffee over mine.

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Serve it somewhat soft now or place it in another container to get harder for scooping later.

Soft serve, straight from the machine.

YES it tastes just as good as it looks.

You have to hurry to get the ice cream out because your bowl is still frozen and freezing the mixture that is closest to its walls.  If you work fast enough to scrape all the soft ice cream out into another container, you won't have much left that is hardened on the bowl... but then again, I always figure that's my first serving!  I just grab a spoon and dig in!

Homemade Ice Cream - whipping cream and condensed milk no machine version

Ready to go into the freezer to chill!

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. container heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze til firm.  Serve!

Sometimes I don't whip the cream first; I just put everything into a bowl and beat it together at once. So far this way has always turned out just as great as whipping the cream separate and folding in the rest.

 I usually use my KitchenAid but sometimes I just grab my little hand mixer. Here you can see it starting to thicken.

Smooth and yum!  Ready to go into a freezer safe container to freeze firm before serving.  This also scoops very well and doesn't get hard like regular homemade ice cream does.  The sweetened condensed milk keeps it soft enough to scoop.

FLAVOR IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

This one was Chocolate Mocha Almond version....

Freeze overnight and you get perfectly creamy, delicious ice cream!

More posts about ICE CREAM on An American Housewife:

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)
Irish Cream Ice Cream - 4 recipes for 4 different versions and flavors!
Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)
Homemade Shamrock Shake like McDonalds

Frozen Fruit Smoothie Puree'

I'm not a fan of sweets, which includes sweet fruits.  I'll invariably choose vegetables over fruits and when I do eat fruit, there are only a handful I like.  But those I like, I love!  And when they are frozen? I love them oh-so-much more.

Nectarines, mangoes, cranberries, cherries, pineapple and strawberries are on the list and when frozen, I'll eat a pound them;  blended in almost any combination, with just enough liquid to make them smooth.  The end result is a gelato looking blend that is nothing but frozen fruit slushy goodness.

Here was what I ate 3 nights last week - as my 'go to' snack.  My body was craving the vitamins I guess, because I seriously was craving it.

I do not like dairy products in my smoothies... at all.  So YOU can feel free to add yogurt, milk, almond milk, etc. to this but... I won't don't.


FROZEN FRUIT SMOOTHIES

Fruit of your choice - frozen
Liquid of choice - just enough to make it smooth (water, seltzer, fruit juice, etc.)
Options:  yogurt, milk, sweeteners like a tablespoon of honey, sugar, etc. (I don't add but you can!)

Blend in a good quality blender or food processor - pulsing and scraping down the sides until smooth.  Adding a small amount of liquid when needed to get the consistency you prefer.  Pour into a bowl or glass and eat with a spoon or use a thick 'smoothie' straw.

You can see the bits of cranberry in it... yum!

Frozen goodness

It almost looks like gelato...but no dairy! Just yummy frozen, pureed fruit!

Almond and Pistachio Gelato Style Ice Cream - Low Carb

 In Italy, Gelato was served pretty much everywhere we went.  Sometimes just in large bins like you see ice cream served in shops in the US or sometimes 'pretty' and shaped like roses (photo below).  It was SO creamy and cold and good.

And my recipe for today's Gelato is nothing like that.  It just can't be because of the way Gelato is made (slow churned, less air, etc)


Gelato in one of the many shops in Rome....

Blurry - as I snapped it quickly as we were walking by, but you can see the rose shapes made from the Gelato for sale.

Gelato is made with a higher percentage of whole milk than cream and it's slow churned so it incorporates less air than ice cream.  It's also served not quite as 'frozen' as ice cream.  So really, the only reason I'm calling what I made gelato is because it isn't ice cream.  :)

First off; I hate clutter. Even in my refrigerator.
So when I'm down to the last little cup or less of cream, half and half, almond milk, coconut milk, etc. and I've bought replacements at the grocery store... I want those 'almost empty' containers gone.  Gone I tell you!  Poof.

Yesterday I had the remains of heavy cream, half and half and almond/coconut milk to use up.  What would I make with those three items?  ICE CREAM OF COURSE.  And even though I usually make homemade ice creams in flavors the other members of our family like, there is NO ONE ELSE here to worry about this week.  The Husband is on a business trip, the youngest daughter is at college all week and this ice cream would be mine, all mine.

Because we eat low carb and sugar free, we almost always have a nut mix on hand for snacking.  I simply went through and grabbed a  bunch of almonds and pistachios from the deluxe nut mix.

And here are the containers I wanted to use up!

The more heavy cream you use, the more 'ice cream' like this is.  Try to have 2 cups of heavy cream if you can.  The other 2 cups being either half and half, almond milk, coconut milk or both. 

Low Carb Gelato Like Ice Cream - Almond Coconut Milk Based

4 cups of a mixture of almond-coconut milk, half and half, and heavy cream

3/4 - 1 c mixed sweeteners - I use a mix of Truvia, Ideal and Swerve with a little liquid sucra-drops

1 1/2 t vanilla

1 t glycerin (the kind used in ice creams and frosting, etc)

3 egg yolks

2/3 c pistachios and almonds mixed

In a pan on the stove, heat and stir your nuts to give them a nice toasted flavor.  Take the pan from the stove and remove the nuts.  In a bowl, lightly beat the 3 egg yolks. Pour the 4 cups of milk/cream into the 'nuts' pan and bring back to the stove over medium and stir until it starts to just barely simmer with tiny bubbles around the edges.  Remove from heat and while whisking, start to drizzle/pour about a cup of the hot milk mixture in the egg yolks.  Don't pour and let set or your eggs will cook.  As soon as you have whisked in the milk to the eggs, pour it back into the pan with the rest of the hot milk.  Add the vanilla, sweeteners and glycerin.  Stir or whisk till blended.

Now you can put all of it into a blender or a food processor and give it a few pulses to mix, add the nuts and pulse a couple more times.  The more you pulse the smaller your nuts will be.  Your choice.

The best thing to do at this point is use it in your favorite ice cream maker.  Which is what I was going to do until at this point, I realized we no longer HAVE our electric ice cream maker that doesn't use ice and rock salt.  I completely forgot we donated it with the intention of me ordering a new, higher powered one.  That I never ordered.  Not wanting to drive to a gas station or store to buy ice, I decided to pour and freeze.  So if you wish, pour into a container and place in the deep freeze.  Around 12 hours or so, take it out and stir it up as the nuts will have settled to the bottom.  Mix it up and put it back in the freezer for another 8-10 hours.  Then, enjoy!

(I actually had it for breakfast this morning, again for a late afternoon snack - in which I poured 1/2 cup of strong coffee over it - yum!)

My Homemade (Cold Stone Style) Sugar Free Chocolate and Caramel Ice Cream Cake

While most people are celebrating Valentine's Day, we are more focused on my husbands birthday.  While I was fine with heading over to Cold Stone Creamery and picking up his favorite layered ice cream cake full of chocolate everything with a little bit more chocolate, caramel and... chocolate in it, I was reminded at how he really wanted to eat sugar free as he was texting me photos of the unhealthy snacks and amazing desserts that were being served at the frou-frou resort he was at in Las Vegas for business all week, and telling me he was avoiding them and trying to eat healthy and find healthy options.  Even when I said "enjoy yourself - eat!"  he just really didn't want to.  He wanted to continue to eat sugar free - even when away on business.

Since he was gone all week, I was able to throw together a copy-cat version of his favorite ice cream cake (without him in the kitchen to see it)- but sugar free.  He loved it.  Loved it so much he mentioned it more than a few times, had seconds two nights in a row so far and even brought up again last night how good it was and how he hopes I make it again soon and often.

I did not have any recipe in mind.
I did not look up any ice cream cakes.
I didn't even look up what layers a Cold Stone version has.

I just thought about what I had on hand and what I wanted to throw together.  That's about it.

This is what I ended up with.

NEEDED

Homemade Chocolate Cake (sugar free, almond flour, etc. whatever you wish here is one version)
Sugar Free Chocolate Ice Cream
Sugar Free Vanilla Ice Cream
Sugar Free chocolate sandwich cookies (like Oreos but not)
Sugar Free caramel sauce
Sugar Free hot fudge sauce (make it sugar free)
Sugar Free chocolate candy bar to crumble or curl for decoration


Bake cakes.  Cool.  Leave whole or split each so you have 2 or 4 layers
One cake on the bottom, spread with chocolate ice cream.
Spread some hot fudge sauce.
Spread some caramel sauce.
Sprinkle crumbled cookies.
Repeat layers as you wish.
End with a cake on top.
Put back in freezer for 24 hours.
The next day use crumbled (food processor) cookies scattered on wax paper, and since the cake will start to melt a little bit, use the moisture to your benefit and roll it over the crumbs to cover the sides in cookie crumbs.
Refreeze while you microwave the vanilla ice cream just long enough to soften a little bit so you can scoop it out into a food processor and make it smooth.
Take out the cake and 'frost' it on the top.  Add a decorative edge if you like - work fast!
It will start to melt quickly so be ready to pop it back into the freezer.
When you are ready, chop the candy, crumble on top and drizzle with caramel.

Ice Cream. Ice Cream. And? More Ice Cream. Homemade. All sorts of kinds!

 

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. container heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze overnight.  Serve!


FLAVOR IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

Whip the cold heavy cream

Whip just until it thickens are forms stiff peaks

Add 1 can sweetened condensed milk (in the baking aisle)

For chocolate mocha I added 1 melted square unsweetened Baker's chocolate with 1/4 c espresso and 1/2 c chocolate syrup

Toasted some salted almonds... Mmmm

Fold everything together til smooth

Place in freeze safe container (I used Rubbermaid style with lid)

Freeze overnight and you get perfectly creamy, delicious ice cream!

More posts about ICE CREAM on An American Housewife:

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)
Irish Cream Ice Cream - 4 recipes for 4 different versions and flavors!
Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)
Homemade Shamrock Shake like McDonalds

Homemade Sugar Free Sweetened Condensed Milk

Homemade Sweetened Condensed Milk

1 can Nestle Table Cream (Media Crema)
2/3 cup sweetener (I used Ideal Sweetener with about 15 drops of a liquid sweetener added as well)
2 T unflavored Whey Protein Powder (I use Isopure - zero carbs, zero sugar)
1-2 t vanilla extract

Whisk together and place over medium heat until smooth and thickened. Use in a recipe of choice or refrigerate. When you refrigerate it, it gets very, very thick.  

Homemade Chocolate Mocha Almond Ice Cream - NO MACHINE NEEDED - so creamy and delicious!

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. container heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze overnight.  Serve!


IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

Whip the cold heavy cream

Whip just until it thickens are forms stiff peaks

Add 1 can sweetened condensed milk (in the baking aisle)

For chocolate mocha I added 1 melted square unsweetened Baker's chocolate with 1/4 c espresso and 1/2 c chocolate syrup

Toasted some salted almonds... Mmmm

Fold everything together til smooth

Place in freeze safe container (I used Rubbermaid style with lid)

Freeze overnight and you get perfectly creamy, delicious ice cream!