Hi everyone! I am a food gadget addict; I will admit it. I love my cooking tools and use almost all of them! I am not one, however, to buy what I do not need (sorry for those of you who “need” an avocado dicer, an onion chopper, or a strawberry huller…it’s called a knife!) I love having all pieces of equipment I need to be able to make whatever I want, whenever I want. I do not like to buy gimmicks or anything cheap/flimsy–I buy what will enable me as a home cook to expand my horizons. And when I buy my equipment, I spend a pretty penny buying good quality, higher-end materials.

And now that it’s summertime, I have ice cream on my mind. For years, I have had my eye on the Kitchenaid Ice Cream Attachment, but could never justify the cost of $80. How many pints would I need to make to recoup the cost? Although the same argument could be made for the $199 Kitchenaid Pasta Attachment I have…there’s no way that I’ve made $200 worth of pasta yet! Ha.

Last year, I splurged and bought a Vitamix blender, despite not being a gym rat who has a need to make daily smoothies. On the surface, it seems like it would be a waste for me. But believe it or not, I use it in ways I would never realize–I grate mounds of fresh Pecorino Romano cheese, I’ve made awesome creme brulee/custard bases. I’ve made killer cocktails and flawless emulsions like Hollandaise and Garlic Aioli. Oh yeah, and I do actually once in a while make a smoothie for a quick, healthy breakfast.

Well today, I put my Vitamix to a new challenge: ice cream. Could my blender make ice cream? I read an article in Cook’s Country and realized that a blender is actually preferred to a stand-mixer whipping. The blender does not aerate the heavy cream (the main ingredient in ice cream) too much, which is perfect. There’s a science to ice cream making, and although the recipe here does not include eggs (I believe eggs need to be churned), the texture of this ice cream is velvety-smooth and akin, if not better, than store-bought.

And I know I usually like to make a project, but when I tell you that this ice cream was made in less than five minutes, with no special equipment other than a blender and a loaf pan (you know, the one you use for your occasional hankering for banana bread), you’re going to want to make it immediately. Most people have a blender, and I think that this will seriously be a gamechanger. All you need to do is wait six hours, so feel free to start this in the morning and come home to this treat after a hot, humid day.

I decided to make Mint Chocolate Chip because it’s my husband’s favorite and mine. The ice cream base can be changed if you so decide you want to make vanilla, chocolate, cookie dough, you can. If you use the same ratio, you should have the same results. Enjoy!

Special Equipment (but not really)

Blender (high-powered preferred, like Vitamix/Blend-tec, but any blender will do!)

Loaf Pan (8 1/2 by 4 1/2 inch)

Ingredients

2 cups heavy cream, chilled

1 cup sweetened condensed milk

1/4 cup of whole milk

1/4 cup of light corn syrup

2 tablespoons sugar

3/4 teaspoon of peppermint extract

1/2 teaspoon green food coloring (optional, but we all love that color!)

1/2 cup-3/4 cup of chocolate chunks (feel free to substitute any chocolate you want, like a crushed Oreo cookie, chocolate chips, etc.)

Directions for No-Churn, Blender Mint Chocolate Chip Ice Cream

1. Process cream in a blender until soft peaks form, 20 to 30 seconds.
2. Scrape down the sides of the blender jar and continue to process until stiff peaks form, about 10 seconds longer.
3. Using a rubber spatula, stir in condensed milk, whole milk, light corn syrup, sugar, peppermint extract, green food coloring, and salt.
4. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
5. Pour cream mixture into 8 1/2 by 4 1/2 inch loaf pan.
6. Once evenly poured into the pan, add in your choice of chopped chocolate/cookies and mix. Add 1/2 cup to 3/4 cup, depending on preference. Stir evenly.
7. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least six hours. Serve.