I was victim to that this week. Once Dan and I were too stuffed on the brownies I made for my last post, I wanted to switch it up, and add bits and pieces of the batch in no churn ice cream.
I put it in resealable tupperware, popped it in the freezer, and enjoyed some of it's creamy deliciousness after a few hours of letting it chill. Once we had our fix, (and my ice cream scoop managed to break...whoops), we threw it back in to sit overnight. Wanting to steal a scoop the next day, I cracked open the container and found pesky little crystals forming all over. So in lue of this, and saving precious home made ice cream, I've researched a few tips and tricks that I wanted to share with you.
Speaking of temperature, it's a good idea to keep your ice cream hidden away in the back of your freezer while not in use. Like...in the way back. Underneath a few really heavy bags of frozen veggies. I've seen people say that 0 degrees is the prime ice cream freezing temperature, so keep a thermometer on hand if you want to make sure it stays consistent.
Regardless of how you store it, ice cream shouldn't last much longer than a week in your freezer. Or at least that's the "life expectancy" of a successful batch. After that point, crystals are fair game, so don't lose out on enjoying your frozen treat!
Do you guys have any special tricks to keeping your ice cream intact longer? Or fun flavors you'd like to share? Let me know in the comments below!
No Churn Vanilla Ice Cream (with Chocolate Chip Cake Brownie Bites)
Roughly 6-10 servings (depending on how many scoops per person)
Assembly takes 10 minutes, freezing varies from a few hours to overnight, depending on what you prefer.
*Find the recipe for the brownie bites here
1 pint heavy whipping cream
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla (or other flavoring)
2 cups of broken apart brownie pieces (or any add ins, such as a cup of chocolate chips, nuts, or fruit)
1. In a stand mixer, or using your handheld on a medium speed, whisk the heavy whipping cream until thick and fluffy. Slowly add the sweetened condensed milk and continue whisking until combined. Then add vanilla or another extract if desired.
2. In the plastic container put a layer of toppings in the bottom, pour a layer of the mixture evenly over top, and repeat until container is full. Cover with a piece of plastic wrap, then put lid overtop and set in freezer until solid. (At least 4 hours).