Homemade No-Churn Ice Cream Sundaes
Homemade ice cream sundaes from scratch!
I have had a hankering for ice cream lately. I really enjoy making it at home with ingredients I can pronounce. No fancy machine needed!
I like to embellish my sundaes a bit with homemade chocolate ganache sauce or strawberry sauce. You can stick a chocolate caramel turtle on your chocolate sundae as well. Yum!
Am I eating them all myself? No! I always share with my family, of course!
I made them just in time too because I started to get a sore throat last night. This ice cream really feels soothing going down. It's so creamy and smooth.
With the recipe for the vanilla ice cream below, you can use it as a base for whatever kind of ice cream you want to make. Just add fruits and sauces to change the flavor. You can add peanut butter too. The sky's the limit.
To freeze, I put the ice cream in Glad® plastic containers. They come with lids and keep the ice cream fresh. You can find them next to the freezer bag aisle at your grocery store. You can also use a bread pan, small cake pan, etc. and cover with plastic wrap.
I hope you decide to give it a try. It's truly delicious!!
~Dana
Ingredients
2 cups heavy whippng cream, cold
2 tablespoons vanilla extract
1 teaspoon or less sea salt (optional)
14 oz. can sweetened condensed milk
Instructions
1. Add heavy cream, vanilla and salt to a large mixing bowl. I use my stand mixer with the whisk attachment, but you may use a hand beater, to whisk the ingredients until stiff peaks form.
2. Slowly fold in the sweetened condensed milk. Be sure to fold it and not stir it. This is very important!
3. Once all the ingredients are combined, add to a freezer-safe container with a lid. Spread the mixture evenly in the container and place in freezer over night. If you don't have a lid, use plastic wrap.
Ingredients
1 pint fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
1 teaspoon vanilla extract
Instructions
1. Chop the strawberries into 1/4-inch pieces.
2. Place strawberries, lemon juice, sugar and vanilla in a saucepan.
3. Simmer on medium heat, stirring often. Your sauce is done once the strawberries have started to break down.
4. Taste the sauce to see if you need to add a little more sugar.
5. When cool, store in refrigerator for up to 1 week.
Ingredients
2 cups heavy whipping cream
3/4 cup unsweetened cocoa powder
1 teaspoon or less salt
1 cup mini chocolate chips (optional)
14 oz. can sweetened condensed milk
1-1/2 teaspoons vanilla extract
1/4 cup chocolate curls (optional)
Instructions
1. Add the cold whipping cream to a bowl and whip until stiff peaks form. I use my stand mixer for this, but you can use a hand-held beater as well. When stiff, set aside.
2. In a separate bowl, combine the cocoa, salt and the mini chocolate chips if using. Slowly add the sweetened condensed milk and vanilla. Stir by hand until the ingredients are well combined.
3. Slowly fold the whipped heavy cream into the cocoa mixture one cup at a time until it is all incorporated. It's very important to fold and not stir this. You want the air to stay in the cream.
4. Once all the ingredients are folded together, add it to a freezer-safe container with a lid. I use the Glad® brand plastic container. It works perfectly. You may also use a bread pan, small cake pan, etc. and cover with plastic wrap. Spread the mixture so it is even in the container and sprinkle chocolate curls over the top, if using. For best results, freeze over night.
Ingredients
1 cup semisweet chocolate chips, good quality
1-1/2 cups heavy cream
pinch of salt (optional)
Instructions
1. Melt the chocolate chips and heavy cream together by heating on medium until the chocolate is just melted. Stir well. Remove from heat and let cool.
2. When cool, store in a jar in the refrigerator for up to 2 weeks.
Note - To make a sundae, pour over ice cream and add chocolate curls or candy on top if desired. Or before it cools completely, make a hot fudge sundae.
copyright 2025, Dana Meier, My Olde Country Home
My Olde Country Home: Olde Fashioned Christmas Desserts
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