No Churn Buddy the Elf Ice Cream
Equipment
- 1 stand mixer, hand mixer, or whisk
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbs maple syrup optional
- 1/2 cup marshmallow creme I like Fluff
- 3 tbs Hershey chocolate syrup
- 2 chocolate frosted Pop-tarts 1 package
- 1/3 cup M&Ms I like to use red & green
Instructions
- Prep Toppings: Chop M&Ms carefully with knife on cutting board. Roughly chop, they will be varying sizes. Break up the pop tarts with your hands to get varying pop tart chunks as well (some crust & some of the middle etc)
- Make No Churn Base: In the bowl of your stand mixer, or with a large bowl and whisk or hand mixer, whip the heavy cream to soft peaks. The whipped cream should hang for a second or two onto the whisk, and then drip back into the bowl. Next, add sweetened condensed milk, maple if using, and vanilla. Whip on high for 15-20 seconds until everything is incorporated and a little bit stiffer. Set aside.
- Add Mix Ins & Freeze: Begin layering the ice cream. Layer in a freezer safe container with tight lid and I also like to have plastic wrap on top. Add 1/2 of the ice cream base to container and spread evenly. Dollop 1/2 the marshmallow creme onto the base. Using the tip of a knife or a chopstick/toothpick, swirl the marshmallow into the ice cream base. Next, drizzle 1/2 of the chocolate syrup. Crumble half of the crushed pop tarts over top as well as 1/2 of the M&Ms. Repeat with second half. Cover with saran wrap and very gently press on top of the ice cream before securing the lid.
- Freeze Ice Cream for 6-8 hours or overnight. Serve in a cone or dish with extra toppings!