Cookbook Review: No-Churn Ice Cream

Our first cookbook review is perfect for the summer. No-Churn Ice Cream by Leslie Bilderback is an excellent book filled with recipes to help you cool down with a summer treat, made by you! And guess what? You do not even need an ice cream maker. This collection of ice cream, sorbets and gelato recipes will hopefully make a fun and exciting activity for you and maybe even your kids.

Here at Thyme for Grace we are going to do cookbook reviews based on four criteria:

1. How easy is the recipe to follow?
2. Is it worth the investment?
3. Are the pictures amazing? (because the least a cookbook can do is look pretty on your counter)
4. Would I recommend it?

So, how does No-Churn Ice Cream stack up to these criteria?



My peach ice cream topped with peaches, delicious.

1. The recipes are super easy to follow. I tested the vanilla recipe and it was so easy I had time to add peach. We served the ice cream at a dinner with friends and everyone loved it, especially the kids.
2. The cookbook is $22.99, which is a tiny bit pricey for a book covering one food category. With that being said, it would be worthwhile if you spend lots of money on sweet treats in the summer and want to transition to making your own ice cream. Also, the cookbook would make an excellent gift for any ice cream lover. 
3. All the photos are colorful, beautiful and would motivate anyone to give making their own ice cream a try!
4. Yes! I would recommend this cookbook.

"For God, who said, "Let light shine out of darkness," made his light shine in our hearts to give us the light of the knowledge of the glory of God in the face of Christ." 

- 2 Corinthians 4:6 (NIV)

MINT CHIP ICE CREAM

Yield: 1 quart

Ingredients

• One 13 oz. can sweetened condensed milk
• 1 cup milk
• 2 to 3 drops peppermint mint extract
• 1 to 2 drops (optional) green food coloring
• 1 tsp. fresh lemon juice
• 2 cups heavy cream
• 1 cup chopped dark chocolate or mini chips

Cooking Directions

1. In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt.
2. In a separate bowl, whip the heavy cream until it reaches a soft peak. Fold in the mint mixture and the chocolate, then transfer to a shallow freezable container.
3. Cover with plastic wrap or wax paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours.
4. Scoop and serve with chocolate sauce.