No Churn Watermelon Ice Cream Slices Recipes

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NO-CHURN SHARK ICE CREAM

No ice cream maker needed to pull off this fun, shark-themed ice cream. An ocean swirl of vanilla, this sweet treat is extra creamy, thanks to the heavy cream and condensed milk, and full of flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 12 servings

Number Of Ingredients 7



No-Churn Shark Ice Cream image

Steps:

  • Freeze a 9-by-5-by-3-inch metal loaf pan until chilled.
  • Whisk together the condensed milk, vanilla and salt in a medium bowl. Transfer half to another medium bowl and stir in the blue food coloring. Set aside.
  • Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
  • Add 1/2 cup of whipped cream to each bowl of the condensed milk mixture and fold with separate rubber spatulas until combined. Divide the remaining whipped cream evenly between the bowls and fold to combine.
  • Use separate ice cream scoops or large spoons to drop scoops of each mixture into the chilled loaf pan, alternating between the colors. Drag a long wooden skewer through the mixture to swirl the colors, making sure the skewer reaches down to the bottom of the pan. Top with the candies. Cover and freeze until solid and scoopable, at least 5 hours and up to overnight.
  • Scoop the ice cream into serving dishes or cones and top with more candies and shark gummies before serving.

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
1 teaspoon sky blue gel food coloring
2 cups cold heavy cream
1 tablespoon assorted blue and green candies, plus more for serving
Gummy sand sharks, for garnish

NO-CHURN PINEAPPLE ICE CREAM SLICES

What fun to slice into a whole fresh pineapple and discover homemade pineapple ice cream inside! Not to mention the ice cream is "no-churn," meaning no ice cream machine required. Serve as is or dip the edges in toasted coconut for a sweet, summery treat.

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 10 servings (about 20 ice cream slices)

Number Of Ingredients 6



No-Churn Pineapple Ice Cream Slices image

Steps:

  • Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
  • Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
  • Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
  • Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
  • If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

One 4-pound pineapple
One 7.4-ounce can sweetened condensed coconut milk
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup heavy cream, chilled
3/4 cup sweetened shredded coconut, toasted, optional (see Cook's Note)

NO-CHURN VANILLA ICE CREAM

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7



No-Churn Vanilla Ice Cream image

Steps:

  • For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

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