Sometimes the most well received recipes are the simplest.
I’ve been making a variety of no-churn icecream recipes for years now (see: Maple Rhubarb and Almond, Black Sesame, Buttered Popcorn and Candied Bacon, and Roasted Macadamia). Ever since the first can of condensed milk and whipped thickened cream were combined and frozen in my kitchen, the ice cream maker has sat at the back of the cupboard never to see the light of day again.
Sure, the resulting ice cream isn’t quite as creamy as a custard based ice cream, and it sets a little harder requiring it to sit at room temp for 15-20 minutes before serving, but pretty much everyone’s kitchen has the equipment you need to make it, and it is infinitely easier and quicker to make.
Earlier this year we spent two weeks visiting our great friends who live in Exmouth, on the Ningaloo Reef up north in Western Australia. They own and operate an incredible business offering tours where you can actually swim with the whale sharks on the Ningaloo Reef. As well as letting us jump on their tour whenever they had a spot free, they kindly offered us a place to stay for two weeks.
The least I could do was to reward them with food, so given the weather was hot hot hot and we spent most of the time in the pool, I made up a few giant batches of no-churn ice cream with easily sourced ingredients. As well as being consumed by the literal bucketload (each flavour was made in a giant bucket sized tub), we also loved having a scoop every day in our morning coffee affogato style.
The nutella and roasted hazelnut flavour I made became our signature affogato icecream flavour, but the winner for me was the super simple and incredibly delicious snickers flavour. It is just so good with the little pieces of snickers setting to a crunch in the freezer.
The key to the no-churn snickers ice cream’s deliciousness is in the extra ingredients. As well as condensed milk, cream and snickers bars, I’ve also stirred through toasted chopped peanuts and swirled through top’n’fill caramel in a few layers meaning every mouthful is absolutely packed with flavour and texture. The whole thing takes no time to throw together and then just requires a little patience as it sets in the freezer.
If you want to make it even more decadent you can serve it in waffle cones with more drizzled caramel and a sprinkling of peanuts… like this:
No-Churn Snickers Ice Cream
- 1 x 395g can sweetened condensed milk
- 2 cups thickened cream
- 4 x 50g snickers bars, roughly chopped
- 1/3 cup crushed peanuts*
- 190g Nestle caramel top'n'fill, whisked until smooth
Place the condensed milk in a bowl with the crushed peanuts and stir until well combined.
In a separate bowl, Whip thickened cream until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir till combined. Add the remaining condensed milk and the chopped snickers (reserving a handful for the top of the ice cream) and and fold into the mixture till just combined.
Place 1/3 of the mixture in a freezer container and swirl through 1/3 of the top'n'fill caramel. Pour another 1/3 of the ice cream mixture on top and swirl with another 1/3 caramel, then pour over remaining mixture and swirl through the last of the caramel. Top with the left over chopped snickers and place in the freezer to set until solid.
20 minutes before you are ready to serve, remove the ice cream from freezer to thaw slightly enough to scoop.