Inspired by Nigella Lawson, this ice cream is as easy as 1-2-3. The cream base is velvety thanks to condensed milk and whipping cream, perfectly contrasted by the buttery, crisp texture of blueberry cobbler chunks. Although most no-churn ice cream recipes result in a less than impressive icy texture, this one is soft and fluffy like the kind you get at your local creamery. So get your loaf pan and whisk ready because that's about all you need! —Ellie Betzen
half a loaf pan
No Churn Ice Cream
1 1/2 cups
condensed milk (full fat)
heavy whipping cream
Blueberry Cobbler Chunks
all purpose flour
whole wheat pastry flour (or sub with AP flour+1 tbsp)
Start with the cream base. Keep a loaf pan in the freezer until the pan is ready to be filled. Pour all three ice cream ingredients in the order listed into a large bowl and whisk vigorously. Keep whisking until faint trails start to appear in the mixture, but it doesn't need to form stiff peaks or anything close to that. It takes about 4 minutes of whisking. Pour the cream base into the cold loaf pan and freeze for 3 hours. In the meanwhile, move on to making the cobbler.
Preheat oven to 375 F (191 celsius). Stir the flours, salt, and sugar in a large mixing bowl. Grate cold butter into the flour mixture with medium holes in the box grater so the butter is fine enough but still somewhat chunky and cold. Add milk and vanilla, and knead with your hands. Do not over mix, though. Throw in the blueberries and knead carefully a bit more until crumbly. Spread on a baking pan and bake for approximately 14-16 minutes. Let it cool.
When three hours of freezing the ice cream are done, break up the cobber into small chunks and add them to the cream, stir it up a bit and mix briefly. Place loaf pan back in the freezer and freeze for another 3-4 hours. Serve and enjoy!