No Churn Ice Cream and Sorbet
Creamy, flavorful ice cream and sorbet made without a machine or egg yolks.
YouTube
中文
English
Estimated Time
- Preparing 5 min
- Cooking 10 min
Nutritions / Serving
-
Energy70 kCal
-
Carbs9 g
-
Protein0 g
-
Fat3 g
Serves 40. Not included in nutritions:
Ingredients
Matcha Ice Cream
- Whipping Cream 250 g
- Matcha Powder 15 g
- Condensed Milk 180 g
- Whole Milk 50 g
Strawberry Ice Cream
- Whipping Cream 100 g
- White Chocolate 75 g
- Strawberry 160 g
Lemon Sorbet
- Water 200 g
- Granulated Sugar 130 g
- Lemon Zest 5 g
- Lemon Juice 70 g
- Lime Zest 2 g
- Lime Juice 30 g
Strawberry Sorbet
- Strawberry 220 g
- Water 60 g
- Granulated Sugar 50 g
- Gelatin Powder 4 g
Matcha Ice Cream
Add the milk to the matcha powder in 3–4 portions, stirring and pressing with a spatula each time to minimize clumping. Then mix in the condensed milk until smooth.
Whip the cream with an electric mixer on medium-high speed until clear lines form. Add the matcha mixture and continue mixing on low-medium speed until fully combined.
Pour into a container, smooth the surface, and freeze for 6 hours or overnight.
Strawberry Ice Cream
Let strawberries come to room temperature, rinse, dry, remove stems, and cut into small pieces. Blend into a smooth purée.
Place white chocolate in a microwave-safe container. Heat at 700W in 25-second intervals, 2–3 times, until soft and smooth (about 45°C).
Stir the strawberry purée into the melted chocolate until well combined. Make sure the final mixture is around 30°C.
Whip cream on medium speed until it increases in volume and forms clear lines. Add the strawberry-chocolate mixture and fold gently with a spatula.
Pour into a container, smooth the surface, and freeze for 6 hours or overnight.
Lemon Sorbet
Add water and sugar to a small saucepan. Heat over medium, stirring until sugar dissolves. Boil for 2 more minutes, then remove from heat and cool to room temperature.
Add lemon and lime zest to the syrup and mix well.
Add lemon juice (70 g) and lime juice (30 g) and mix thoroughly.
Freeze the syrup for 1 hour. Take it out and break up the ice crystals with a fork or whisk. Return to the freezer. Repeat this process 4 times, then smooth the surface and freeze for another 4 hours or overnight.
Strawberry Sorbet
Let strawberries come to room temperature, rinse, dry, remove stems, and cut into small pieces. Blend into a smooth purée. Hydrate the gelatin by sprinkling it over 30 g water and set aside.
Add 50 g sugar and the remaining 30 g water to a saucepan. Heat on medium, stirring until sugar dissolves, and bring to a boil. Remove from heat and stir in the gelatin until completely dissolved. Cool to around 40°C.
Stir the gelatin syrup into the strawberry purée until well combined. Pour into a container and freeze for 4 hours.
Take out the frozen block, cut into chunks, and blend into a smooth sorbet. Return to the container and freeze for another 4 hours or overnight.
Discussion
The matcha in the matcha ice cream can be replaced with instant coffee, other tea powders, or flavoring pastes like vanilla to create different flavors.
In recipes using white chocolate, temperature is key. If using cold strawberries, bring them to room temperature first to prevent the chocolate from hardening too quickly.
In the lemon sorbet method, the interval between freezing and scraping depends on the size of your container. Larger surface areas freeze faster; shorten the interval to 30–40 minutes if needed.
You can substitute other tangy juices for the lemon juice to make different flavored sorbets.
Condensed milk is easier to work with than white chocolate, but white chocolate offers a richer flavor.
Sorbets made with gelatin are smoother and creamier, while hand-scraped ones have larger ice crystals and a crunchier texture. Choose your method based on preference.