My No-Churn Pear Ice Cream is so thick, creamy and smooth that it’s hard to believe there’s no churning involved. That’s right, no fancy ice cream machine is required here! Simply whip some cream, stir in sugar, spices and cooked pears, and freeze until firm. How easy is that? Plus, this ice cream tastes divine. It’s like autumn in a glass…reminiscent of apple pie a la mode, but better, and way less fussy.
To start, wash, peel, core and dice 5 medium-sized pears (about 4 cups of diced pears). Add the fruit to a bowl along with the juice of half a lemon, 1 tablespoon of cinnamon, ½ teaspoon of nutmeg and ⅓ cup of honey. Stir to combine. Pour the pears and spices into a medium-sized skillet and sauté over medium heat until the pears are soft and have released their juices, about 15 minutes. Pour the pears into a glass bowl and cool the fruit completely in the refrigerator for one hour.
Once the fruit has cooled, it’s time to make the ice cream base. Using a standing or hand mixer, whip one pint of heavy whipping cream until very thick. Stir in 2 teaspoons of vanilla and one 14-ounce can of sweetened condensed milk. Gently fold in the cooked pears and their juices leaving nice large swirls throughout the ice cream.
Spoon the ice cream mixture into two, 9×3” metal loaf pans. Cover the pans with plastic wrap, pressing the plastic wrap against the ice cream to seal and prevent ice crystals from forming. Freeze the ice cream for 6 hours or until firm. Enjoy!
No-Churn Pear Ice Cream
Ingredients
- 4 cups diced and peeled pears (about 5 whole pears)
- juice of half a lemon
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ⅓ cup honey
- 1 pint heavy whipping cream
- 1, 14 ounce can of sweetened condense milk
- 2 tsp vanilla
Instructions
- Wash, peel, core and dice pears. Add the fruit to a bowl along with the lemon juice, cinnamon, nutmeg and honey. Stir to combine.
- Pour the pears into a medium-sized skillet and heat over medium heat until the pears are soft and their juices have released. Pour the cooked pears into a glass bowl and refrigerate until completely cooled, about one hour.
- When the pears have cooled, make the ice cream base. Whip one pint of heavy whipping cream until very thick. Stir in one can of sweetened condense milk and the vanilla until well combined.
- Fold in the cooked pears, leaving large swooping swirls in the ice cream.
- Spoon the ice cream into two 9x3" metal loaf pans and cover with plastic. Freeze for 6 hours or until firm. Enjoy!
