White Chocolate Truffle Ice Cream (No Churn)

White Chocolate Truffle Ice Cream
4 Simple ingredients: pure vanilla extract, heavy cream,
sweetened condensed milk, & white chocolate truffles
mixing the sweetened condensed milk and vanilla together
The heavy cream is beaten to stiff peaks.
adding the chopped truffles to the sweetened condensed milk
adding the whipped cream to the sweetened condensed milk/truffle mixture
smooth and creamy goodness ready for the freezer
I used a 2 quart container to freeze the ice cream.

We are having a heat wave here in western New York state. The temperatures reached almost 90 degrees today. I spent the afternoon at the beach with my sister and her family. They are visiting from St. Augustine by the way. I find this amusing because they come up here every summer in an attempt to escape the Florida heat. Guess they couldn’t get too far away…
In my opinion, there is nothing better on a hot, steamy day than a nice cold refreshing bowl of ice cream. (Then again, this is the same person writing who eats ice cream nearly every evening, be it a chilly ten below or an oppressive ninety degrees). This recipe is so simple though; you don’t even need a special machine to make it. All you need is three base ingredients (heavy cream, sweetened condensed milk, vanilla extract) and the add-in of your choice.
For this batch, I mixed in chopped and frozen Lindt white chocolate truffles. The result? An ice cream that is dense, smooth, and deliciously rich. I think I’ll keep this one in my recipe box, perhaps for a rainy day.

White Chocolate Truffle Ice Cream (No Churn)
 
Prep time
Total time
 
Serves: 8
Ingredients
  • 1 pint heavy cream (2 cups)
  • 1 12 oz. can sweeetened condensed milk
  • 1 Tablespoon vanilla extract
  • 16 Lindt white chocolate truffles, chopped and frozen
Instructions
  1. To crush the truffles, first unwrap them and place them in a quart freezer bag. Refrigerate until chilled. Hit several times with a rolling pin until they are tiny pieces. Freeze in bag until ready to use.
  2. Whip the heavy cream in a chilled bowl with a chilled beater until stiff peaks form. Set aside.
  3. In a large bowl, combine the sweetened condensed milk and vanilla extract. Stir in the chopped truffles. Fold in the whipped cream until well combined.
  4. Pour into a 2 quart container. Freeze for 2 hours. Remove from freezer and stir. Return to freezer and freeze overnight before serving.
  5. To serve, let set at room temperature for several minutes and then scoop into bowls. Serve plain or with your favorite toppings.

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Comments

  1. Ooooh I love how you added the white chocolate. YUM!

  2. It looks like a perfect recipe! I just made malted milk ice cream two days ago and I just whipped up strawberry sauce, caramel, and hot fudge for banana splits tonight. Bookmarking this recipe, thanks!

  3. This looks so easy and delicious! We make homemade ice cream every summer. We’ll have to give this a try!! We are so glad that you linked up to our “Strut Your Stuff Saturday”.  Please come back again really soon!  Thanks! -The Sisters

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