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3 easy ice cream recipes from Ree Drummond, no ice cream maker needed

Think homemade ice cream is nearly impossible without an ice cream maker? Think again. Ree Drummond’s easy ice cream recipes prove that summer dreams are creamy box come true without an ice cream maker.

1. Ree Drummond’s easy ice cream recipes: quick and fruity ice cream in 10 minutes

Forget the long wait for an ice cream maker to do its job. Drummond’s quick and fruity ice cream recipe only takes 10 minutes to prepare. “It’s ready in minutes and you’ll never miss that you haven’t beaten it for hours,” she said on The pioneer woman.

Demonstrating how to do it, Drummond put frozen strawberries and mangoes in a food processor with plain unsweetened Greek yogurt, vanilla and cream. That way, the food processor does “all the hard work,” she said.

When the mixture became chunky, Drummond turned off the food processor and crushed the frozen fruit with a spoon. Then she turned it back on until the mixture was the consistency of ice cream.

Finally, she added chunks of dark chocolate and pressed “pulse” several times to break them up. Then she transferred the mixture to a bowl with grated chocolate on it.

2. Ree Drummond’s No-Churn Chocolate Ice Cream

The Super easy! The cookbook author has proven once again that ice cream can be made at home with her churn-free chocolate ice cream.

“When I first made ice cream this way, I was absolutely shocked at how much it tasted like real ice cream that you brew in an ice cream maker,” she said. declared on The pioneer woman.

Although, as Drummond admitted, it’s not enough the same. “It lacks a tiny bit of richness, but if you’re just looking to make a quick batch of ice cream, it’s such a cool idea,” she said.

She combined heavy cream, powdered sugar and vanilla in a bowl. Then she gently folded in sweetened condensed milk. With the combined mixture, she put half of it in another bowl. From there, she added melted white chocolate to one and melted semi-sweet chocolate and cocoa powder to the other.

Drummon also warned against using milk chocolate with the “really, really sweet” cream mixture. It “would probably be a little too sweet,” she said.

Additionally, she cautioned against over-mixing. “You don’t want to beat everything, you want to fold. Because if you beat it, that whipped cream you started it all with is going to…lose the bubbles,” she said.

Next, Drummond poured a little of each mixture into a glass dish. Then she put a layer of cookies and covered the top, and put the dish in the freezer.

Unlike Drummond’s quick and fruit ice cream, its chocolate version must sit in the freezer for eight hours before serving, according to Food Network.

3. Ree Drummond’s Easy Ice Cream Recipes: No-Churn Spumoni

Drummond’s version of this colorful classic involves whipping the cream base until thick. “It takes a bit of time, but look at the consistency. It’s just a little fiery,” Drummond said.

“This next ingredient is going to blow your mind,” she said. “It’s a pint of thawed vanilla ice cream.” Yes really. Drummond combined it with sweetened condensed milk and a pinch of salt.

Then she divided the mixture evenly into three bowls. From there, she began creating spumoni’s signature colors with cherries, pistachios, and chocolate sandwich cookies. Then she poured the contents of each bowl into a loaf pan one at a time and put it in the freezer to set.

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