Arcoiris No-Churn Ice Cream

Forget the boring vanilla ice cream this Summer it’s all about the mighty no-churn ice cream. I’ve mixed in one of my childhood favorite cookies, the Arcoiris Mexcian cookie to create a dreamy ice cream.

Arcoiris No-Churn Ice Cream

I recently hosted a fun Facebook live with the creative talent behind Sweet Craft Jewelry. We made no-churn ice cream that we used to make the yummiest concha ice cream sandwiches.

On the drive home from the Facebook live my daughter, and I chatted about how the no-churn ice cream was the perfect base for any mix-in. The flavor combinations were endless, fresh fruit, nuts, chocolate or pretzels. That’s’ when it hit me – why not add MY beloved Mexcian treats into this creamy base.

Growing up mi Abuelito would buy us Arcoiris cookies to enjoy for merienda. Merienda is a time set aside between lunch and dinner for a small snack. Coffee or tea is served with a snack. Mi Abuelito always had coffee with a piece of pan dulce; we had hot chocolate with a few Arcoiris cookies.

Arcoiris cookies are soft, billowy graham cracker base which are topped with pink and white marshmallow coated in coconut. Of course, I had to add these beauties to my no-churn ice cream.

Have you tried making no-churn ice? It is soooo simple and only requires a few ingredients. No stove-top cooking, no machines and can be made with a hand mixer – winning.

This recipe takes just 3 ingredients. A few whips with the hand mixer to whip the heavy cream, then fold in the remaining ingredients to create a creamy, homemade vanilla ice cream that’s ready for any add-ins.

I whipped up a batch of no-churn ice, then carefully mixed in the cookies. I poured my mix into an 8×5 bread loaf pan then placed in the freezer to freeze.

I served the Arcoiris ice cream in mini bowls for movie night. My kiddos loved it, but my husband was the biggest fan.

Arcoiris No-Churn Ice Cream

Author Vianney Rodriguez

Yield 10 Serves

Ingredients

1 can (14 ounces) sweetened condensed milk

2 teaspoons pure vanilla extract

2 cups cold heavy cream

10 Arcoiris Mexican Cookies, cut into pieces

Instructions

Stir together the condensed milk and vanilla; set aside. With a hand, mixer whip the heavy cream until peaks form. Gently fold the whipped cream into the sweetened condensed milk and vanilla mixture, fold in cookies. Pour into a freezer safe container and freeze for 6 hours, or until firm.