So let’s talk about ice cream that doesn’t have to be churned or cooked and takes like 8 minutes or something minus freezing time to come together. No-churn ice cream is all the rage across the internet right now, but I was skeptical, because my heart always cries egg-based, cooked custard, churned ice cream. Like my fav, here.
But I tried it and I loved it. It’s different than the more elaborate cooked and churned ice creams, but still a great dessert that makes life a lot easier when you don’t have time to make a traditional ice cream recipe. My version is super kid-friendly with it’s Rice Krispie Treat theme. It’s creamy and sweet with a little crunch here and there. It could not be easier. Read my notes below.
–I like to whip my heavy cream to stiff peaks. It will deflate somewhat when you fold in the marshmallow-sweetened condensed mixture.
–Speaking of folding, do it gently and slow.
–Truthfully, this was fun to make, and takes a whole lot less time than traditional ice cream recipes.
–Place the Rice Krispie treat mixture in a single layer on a wax paper lined baking sheet and freeze for a few minutes to set. Then, break them up into small bits with your hands.
–I scooped out all of my ice cream into a bread pan and covered with plastic wrap to freeze.
- 1 tablespoon butter
- 1 (7-ounce) jar marshmallow cream
- 1¼ cups crispy rice cereal
- ½ (14-ounce) can sweetened condensed milk (reserve other half for another use)
- 2 cups heavy cream, chilled
- Melt butter and half of the marshmallow cream in a small saucepan over low heat, whisking until smooth. Add the rice cereal and stir to coat. Spread onto a wax or parchment lined baking sheet in a single layer as much as possible. Freeze until needed.
- Whisk together the sweetened condensed milk and remaining ½ of the marshmallow cream. Whip cream to stiff peaks on high speed with an electric mixer. Fold in the sweetened condensed mixture by hand gently.
- Remove the rice crispy mixture from freezer and break into very small bits with hands. Stir into the ice cream. Transfer to a freezer container and freeze for about 6 hours.