No churn ice cream is a revelation! Honestly, I resisted trying it because I thought it couldn’t possibly be as good as ice cream made in a machine. Boy was I wrong. After making my first batch and discovering it was top notch creamy goodness, I started experimenting with flavors and came up with this delicious version: Orange-Shortbread Cookie ‘No Churn’ Ice Cream!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Orange-Shortbread Cookie 'No Churn' Ice Cream in a white dish with ice cream scooper

 

So How Does “No Churn” Ice Cream Work?

Well, it’s easy. You use a hand mixer or stand mixer (or even hand whisk!) to whip up cream, sugar, vanilla etc… then add any additions (in this case orange zest and shortbread cookies) pour into a container, cover and freeze for at least four hours. Yep, that’s it. What you end up with is amazingly creamy, delicious ice cream, and no ice cream maker needed!

Orange-Shortbread Cookie 'No Churn' Ice Cream in white dish with an ice cream scooper

How We Get That Orange-Vanilla Flavor!

If you look closely you will see orange zest in this ice cream as well as little flecks of vanilla bean. To get that intense orange flavor I use a microplane to scrape the peel of oranges just until the white is exposed and then move to a new area. The flecks of vanilla come from my favorite…Madagascar vanilla paste!

Orange-Shortbread Cookie 'No Churn' Ice Cream in small bowl with a shortbread cookie and orange slice

Orange Shortbread Cookie No Churn Ice Cream-Gluten free option

The Shortbread Cookies and Fun Chocolate Dipped Cones:

I love ice cream that has a little surprise ingredient that adds texture, in this case that special ingredient is shortbread cookies. I use a gluten free shortbread cookie but you can use whatever brand you wish or make your own! The combination of orange, vanilla and shortbread is downright heavenly and having that surprise crunch in your ice cream is delightful! Served alone in a bowl it’s fantastic, but it’s also fun served on a chocolate dipped cone!

Orange-Shortbread Cookie 'No Churn' Ice Cream! Gluten free

To Make Your Own Sweetened Condensed Milk Or Not, That is The Question:

This recipe calls for sweetened condensed milk. Making your own is really easy, but of course you can buy store bought if you prefer. That said, this is how easy homemade sweetened condensed milk is to make: Put milk and organic sugar in a pot, bring to a simmer and leave alone for about 40-50 minutes. You can do whatever you want for that 40 minutes, just check on it here or there. Then cool before using in your ice cream. Easy as pie and you can find the recipe here.

Orange-Shortbread Cookie 'No Churn' Ice Cream! -Gluten free

The Recipe: Orange-Shortbread Cookie No Churn Ice Cream

What you will need:  a hand mixer or stand mixer for ice cream base and a microplane to zest oranges. If you don’t have a mixer you can even whisk cream by hand! To store ice cream I recommend a glass baking dish with lid or Tovolo Ice Cream Containers. I always recommend vanilla paste over extract, it has less alcohol so that vanilla flavor shines through! Plus it gives you those pretty vanilla flecks!

Print
Orange Shortbread Cookie No Churn Ice Cream-Gluten free option
Prep Time
15 mins
Cook Time
5 mins
Total Time
4 hrs 15 mins
 

A delicious ice cream recipe that doesn't require an ice cream maker! I offer a gluten free version and the option to make your own sweetened condensed milk. If you make your own sweetened condensed milk allow 40 minutes cook time and time for it to cool.

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, kid-friendly recipes, no churn ice cream
Servings: 3 pints
Author: Linda Spiker
Ingredients
  • 1 3/4 cups cold sweetened condensed milk (if making your own, see link above in blog post)
  • 2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla paste or extract
  • Zest of two large oranges, or 3 small oranges
  • 8 shortbread cookies, chopped or crumbled
Instructions
  1. Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)
  2. Beat until soft peaks form (this usually takes 2-3 minutes)
  3. Add cold sweetened condensed milk and orange zest, beat again until soft peaks form (1-2 minutes)
  4. Chop shortbread cookies and fold them into cream mixture
  5. Pour into a container, cover and set in freezer for at least 4 hours. Best if used within six weeks.
  6. Enjoy!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy.