Toblerone No Churn Cream Cheese Ice Cream - Glen And Friends Cooking
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Toblerone No Churn Cream Cheese Ice Cream - Glen And Friends Cooking
Ingredients:
175g (6 oz) full fat cream cheese
10 mL (2 tsp) pure vanilla extract
2 mL (½ tsp) fine salt
As much Toblerone as you can handle...
500 mL (2 cups) 35% cream
1 (300 mL) can condensed milk
30 mL (2 Tbsp) chocolate liqueur / creme de cacao liqueur
Method:
In a food processor; beat the cream cheese, vanilla, and salt until creamy.
Add in the Toblerone, and whiz until chocolate bar is broken up.
Pour in the cream and continue mixing until thick and almost whipped cream.
Pour in the condensed milk and liqueur, and whiz just until combined.
Place in a sealable container in the freezer for at least two - three hours to firm up.
Best if eaten within 2-3 days of making.
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I have been lamenting the fact I don't have an ice cream machine, you have given me a dangerous life line, lol. That looked amazing.
Bigger Bolder Baking a heaps of no churn ice cream recipes that use cream and condensed milk as the base then you just add whatever flavourings you want.
Craigslist ice cream machine. People always selling them
theres such a sweetness to you glen when you are explaining things to us. we love you, but youre reaching out to us through just the camera. very kind of you
i was thinking this when you were gesturing in the air abt the structure of ice cream.
love your stuff. thanks always
Love the way Glenn looks SO pleased with himself when a recipe REALLY works out.
Yup, the Glen smile at the end - he's confident he nailed it!
The Glen Happy Dance! I love it too, lol
my mind goes instantly to Black Cherry, bourbon flavored
I've made a cream cheese, cream, condensed milk ice cream just like this before. Only I flavoured it with vanilla and lemon zest.
I've been making cream/condensed milk ice cream a lot this summer. I recently found out that adding HALF the can (to 2 cups of cream) of condensed milk gave a bit more dense ice cream (harder scoop), ice crystals weren't any different, and it's totally worth it for half-sugar ice cream. Works really well with certain flavors like coffee.
Thank you! 🍦
Thank you for the suggestion. I made the cookie butter flavor (that Glen did in another video), and I thought it was way to sweet. I also thought it was a little greasy in the aftertaste. So I might try 1/2 a can of condensed milk, next time, when I try a different flavor. And maybe, a pinch of salt, like he did in this one.
I see this as a fun project with the teens this weekend...orr mom makes it for herself LMAO
as a 20 year old myself i can say this is very much a mom makes it for herself yet it mysteriously disappears in a day kind of project
I want to make this for my pre-teen kids, but I'm concerned about the alcohol. I wonder how "less creamy" it would be without.
There was a fabulous flavor of ice cream I used to be able to buy that had a bourbon base, with pecans and dark chocolate pieces. YUM! Went perfectly with pecan pie at Thanksgiving.
HagenDaas' SPIRITS line; Vanilla Bean Bourbon Choc Truffle.
The have changed the name (removed "Spirits") and it is NOT as good as it was before the change.
Rum and Raisins! And Maple. Also, Molasses Brown Sugar... Both with or without walnuts. Thank you! Now I want ice cream today.
Looks delicious. I feel my arteries hardening and my waist expanding just looking at it 🙃
Haha! Mine too!
Rum and raisin please! I'd love to surprise my father with his fav flavour.
Chocolate cream cheese butter sounds like it would be amazing on pancakes
I have used this recipe twice changing the toblerone for other things and the chocolate liquor for other liquor and both times it was so delicious, better than store bought ice cream
My no churn recipe, has whipping cream(whipped to stiff peaks) and condensed milk and flavoring of choice folded together. I freeze it and it comes out beautiful. I will try the cream cheese method.
This is a quite common method, I believe. My father used to do the same (but would churn it). When I got older I tried it without churning and it came out virtually the same, except maybe a bit thicker. Adding some form of alcohol helps a bit though. I've made a rum raisin ice cream with the above method and it turned out even better.
Less alcohol in the liquor than in the vanilla extract. Why did nobody tell me this when I was younger? Mind blowing
Try drinking vanilla extract straight.. You'll have an appreciation for even the cheapest liquor. 😂
Glen, Thank you for this recipe. It inspired me to make a chocolate chip and mint flavour combination. I used Creme de Menthe and very small chocolate chips. It's delicious. I am thinking that raisins soaked in rum might be good for my next ice cream.
I have made your lemon, cream and sweetened condensed milk recipe routinely. It's a great recipe too.
Best regards to all!
"Best if eaten within 2-3 days of making" ... like it's gonna last that long! 😁
Right?! 😂
I made this with dutch cocoa, instant coffee granules and toasted caramel whiskey. Turned out so good!
Wow that intro part really cleared my mind
I made a similar recipe with my kids this week from the You Suck at Cooking channel which was the same minus the cream cheese. For one batch I swapped out the condensed milk for a can of dulce de leche and it was good.
Actually that would work great. Remember, Dulce de Leche is basically the same product!
@@michaelreid8857 it did work great.
@@kiltymacbagpipe I knew it would. In Argentina I bought some Dulce de Leche Liquor.
That would be awesome with it! 😀😀
I love YSAC. Absolutely love it. That guy is Something Else Indeed.
I've made similar concoctions in the past and most were pretty successful versions of ice cream. As long as there's condensed milk and enough heavy cream most work well. Cream cheese adds good flavor.
Hi Glen!! This was the second video my family ever saw from you- the first one was my dad trying to search for a rum and raisin ice cream recipie. I wanted to comment on this video because I think I have a great tolberone cookie recipe! My entire family loves it, and it's genuinely the best cookie I think I've ever had, and made- I would love to share the recipie with you! The only thing though is that it has fresh, finely grounded coffee in it, but again- it's literally the best cookie I've ever had and made- maybe yall will still enjoy it?
Question. How do you both stay so fit and thin with all this amazing and sometimes very rich food you make?
I'm going to have to try this one this month! YUM. Thank you for the recipe & idea :) Have a great weekend & 'see' you on Sunday!
That looks so Good! Now I’m craving ice cream 🍨I wonder if I can find that flavor at my store🤔. Probably not. I guess I’ll have to buy The I ingredients and give it a shot. Thanks for the video!
Glen needs to write a cookbook!!
Pretty sure he has one, not so sure its for sale.
An interesting (and no doubt delicious) approach to an Italian semifreddo. I do like the addition of the Toblerone bits.
Holy cow (ha!) that looks good.
Definitely trying this! Have been wanting to make homemade ice-cream for a while but don't have an ice-cream machine.
Perhaps a strawberry flavored one would work with some Pimms in it?! ;)
Wimbledon in ice cream form, I like.
Jules has the best job on the entire planet!
Glen...congratulations on being the best. Thank you.
Yay more ice cream! I was wondering if you were planning to do more Soda exploration? I understand if not, as you’re probably quite busy. I forget if I commented over there, but good luck on your plane stuff!
How about some Maple Walnut with some of your homemade maple syrup? YUM!
4:18 on the counter dude says don't whip to far or you got butter. When you said that I at once thought "that's a great idea!!!!"
First time veiwer, your video came up while I was looking up luxador (spelling) cherries. Glad I found your channel. I love your "let's add booze" recipes .
I love the science part of your videos. (I love all the parts really - who am I kidding!). Anyway.... I just used the 'Science' to make Mango and Gin Icecream..... We have a little self sufficient smallholding in rural Ireland and I don't always have access to all the ingredients, but we just had visitors, so I had a mango and some cream in the fridge. I don't buy cream cheese as I make me own from ultra strained homemade yogurt, so I used some of that instead. It won't be ready for 4 hours, but the scrapping from the bowl were yummy!!!!
Thank you
I have an ice cream machine, but i might have to make this!!
Made this in New Zealand using a bar of Whittakers block doris plum and almond chocolate, and XO Brandy. Tasted great.
I once accidentally made ice cream with cream cheese once, and was shocked at how good it tasted, so not shocked, gonna try this one myself!
I'm going to try this with a couple of alterations to make it keto friendly and cross my fingers it works out.
I had the exact same thought. If it works I would love the recipe.
I was thinking cocoa powder and 85% chocolate with a little bit of coffee liqour and using erythritol as the sweetener although I've heard that allulose is better for the texture.
I tried an adapted recipe ofc. I haven't tasted it yet since it won't be ready until about midnight. So I'll try it tomorrow.
Recipe:
200g Cream cheese
500ml 38% Cream
100g 86% Chocolate
150g Erythritol
30g Cocoa powder
½ tsp salt
1 tsp Xanthan gum (Probably not needed)
2 tbsp Coffee liquor
This should be around 4,7g carbs pr. 100g ice cream.
Small update. I would say that my experiment was a failure.
It tastes nice and after 4 hours it was nice and scoopable, but the next day it was frozen very hard and breaks into shards.
I am not sure what caused this, but it might be the use of erythritol and the lack of an invert sugar.
This looks good, will definitely try this out.
Another recipe I now need to try. And it's a science experiment too!
All the science without the theatrics of Good Eats! 👍 Love this
I like freezing the no churn ice cream in small jam jars, easily portioned out.
Glenn looks like former Australian Prime Minister, Kevin Rudd. Could easily pass for his younger brother. Even his mannerisms are similar. Great show btw.
Gracias me resultó muy útil.
so I love your experimentation which teaches us how to cook or be creative... the one minor complaint I may have is the cost benefit to making homemade vs buying ice cream... the price of cream cheese, condensed milk, and whipping cream, then adding the chocolate, seems to me that I would guesstimate over $6 U.S. per quart, not to mention your expensive extra large food processor...
This looks great, will look to give this a try!
Thanks for this Glen! I'm sure you don't need more ideas, but I'd be interested in seeing you do something with this that went to a citrus flavor (grapefruit or lime in particular).
Mint julep flavor!
Canned dulce de leche is right next to sweetened condensed milk at the grocery store. So many possibilities.
We liked this one. I probably could have added more toblerone though :). I didn’t have any chocolate liqueur. I did find that the condensed milk flavour really came though, it was tasty, but I think more toblerone flavour would be better.
Could this be worth an experiment with in some way adding cream cheese to a traditional churned ice cream? If the cream cheese is adding this luxurious creamy texture, perhaps it would only be so much better within a traditional ice cream
That looks so amazing, I'd love to try it in an affogato!
Bahrenjaeger and lavender. Oooh Limoncello and Meyer lemon
I love you for this. Love it.
So what you're saying is I could flavor my ice-cream with vodka.
Or ice cream flavoured Vodka! 🤔🤔🤔😆😆😆😆😆
Sounds and looks good 👍🏻🇬🇧🇬🇧🏴🏴🏴
My daughter is lactose intolerant so I'm thinking sub LF Half/half LF cream cheese or goat cheese and goats milk sweetened condensed milk with raspberries she would love this
Does it taste like cream cheese though?
Please please make a strong coffee flavoured icecream. I know that neither of you drink coffee by choice, but good coffee icecream is so rare, and you might like it!
Fruit flavored sounds good :)
cream cheese is probably one of the most common flavors you can find in stores down where I live; it comes in two varieties, regular and creole. I had no idea it's considered not that well known!
This probably goes without saying, but you can certainly make ice cream with fat free milk by adding another source of fat. Nut oils would be an excellent choice for this.
I would go with the addition of both a bit of powdered milk and some Corn or Tapioca Starch (heated and thickened in milk) to it.
At this point there’s one thumbs down. Why? I’m lactose intolerant but gave it a 👍🏽
Perhaps use lactose free dairy products, or take a lactase supplement before eating it? Where there's a will, there's a way! lol
I'm a diabetic and I'm still giving it two thumbs up
I'll one-up you guys. I'm a diabetic plus I'm allergic to casein protein (the major protein) in milk. I think it's a great recipe concept and it deserves two thumbs up.
Yummy 😘👌🇿🇦
I would love one day for you to try to master a low calorie ice cream that still has that creamy texture. Or show different calorie scales of creaminess to calorie.
If you made your own condensed milk using allulose instead of sugar and a stevia-sweetened chocolate bar, it would reduce the calorie count considerably, but I don't know how it might affect the creaminess.
Newfoundlander here. When I ready the recipe before watching the video through, I read Condensed Milk as regular Carnation Condensed Milk, not the sweetened stuff. I had to infer the sweetened stuff because there is no sugar added in the recipe (besides the chocolate).
Are you able to find un-sweetened Carnation Condensed milk in NL? or is it just the Evaporated milk?
@@MikeKolcun There are parts of the world where the term "condensed milk" is used for what you call "evaporated milk", and so the term "sweetened condensed milk" is used where you say only "condensed milk" - consequently, those of us who live in those parts of the world, when we try our hand at recipes from most of USA and the Commonwealth and the term "condensed milk" comes up, have to tread carefully.
@@MikeKolcun you probably didn’t realize it. 🤔. But you’ve just opened the door to a culinary Newfie joke! 😆😆😆
@@pengolodh easy enough solved. First analyze the recipe (sweet or savoury).
Then judge by the size of the can. The sweet stuff comes in a smaller can!
@@MikeKolcun I've only ever seen the Eagle Brand and the President's Choice sweetened condensed milk. I have never seen a Carnation branded one, but it may exist... To me, Carnation milk is synonymous to plain condensed milk....kind of like Band-Aid is for all bandages.
Roasted peach with apricot brandy.
There is an orange mousse that is made with cream cheese. You should try that!
I have done something similar for an Apple Pie Ice Cream. Make apple pie filling and process it as you did the chocolate. Freeze. To serve take an apple pie, crust and all, chop it up and before serving place a layer of the pie over the the ice cream. When you scoop the pie incorporates into the serving. I tried hand mixing the pie into the ice cream before freezing but the apple and crust froze rock hard.
Alright! I don't have an icecream machine so I'll have to try this one out myself. Now, I don't have an appropriately sized food processor, but I do have a stand mixer - If I pre-chop the chocolate, do you think the stand mixer will process everything just as well?
Sarah, I do this with a stand mixer:
Whip 2c heavy cream; set aside.
Mix condensed milk, cream cheese, flavorings.
Fold in whipped cream.
Freeze and enjoy!
Depending how fine you desire the chocolate. Pre chop it, however.
Then either add it to the mixer/blender for much finer pieces.
Or for larger chunks Simply fold it in, by hand.
So Glen, Was there a hint of the Cream Cheese taste in the Ice Cream or did the alcohol covered or overpowered it?
Hi Glen,
Could you make matcha ice cream? If so, definitely use Okumidori Matcha. It’s the creamiest cultivar with nutty cashew tones and a slight astringency.
Cheers,
Ed
Great suggestion! But I have a real distaste for matcha. We've travelled extensively through Japan, and I have apparently tasted the best of the best prepared by masters of the craft... Just can't do it.
@@GlenAndFriendsCooking Fair enough :)
I enjoy matcha tea on its own, but just don’t like it in other things.
Oh my goodness! This looks like something I have to make room in the freezer for! Only problem... I don't have a food processor. Only a small chopper... Maybe break the recipe in half and do it in parts?
You are so inventive.
Arrow root helps thicken milk to replicate the fat.
Works done....here comes Jules on cue to reap the rewards
I know you’ve done jello ice cream which has me thinking of Butterscotch pudding and could be used to make ice cream, thinking potentially w cream cheese as well and chocolate crackle 🤤 but yes butterscotch pudding ice cream what do you think?
I combine 2%, 10% half and half, 35% whipping cream to get around 12-15% fat. Then I add a tablespoon of tapioca starch (cook with bit of milk, and mix with rest) which gives a really creamy mouthful without full blown fat. Off course I use a simple syrup which is more invert sugar as well.
That could be an answer to the question of if you could use low fat milk. Yes with Tapioca starch??
Worth trying!
Food sience: So I bought stuff to replace the egg yolk in ice creams recently. It contains guar (E412), tara (E417) and carob (E410) bean flour. I read on the wikipedia page of Cream cheese that it might contain carob bean gum and carrageenan often as well. So the question would be... did your Cream cheese contain this? Would you get better results with adding the stabilizers additionaly and using cream cheese without stabilizers?
The no churn ice creams I’ve tried are too sweet and too fatty/melty. Will give this one a try. Thanks for sharing
Could this be done in a regular blender?
I made this (different flavour) with an electric hand beater.
Great, I will try it.
MmmHmm!!
I saw Cigar flavoured ice cream somewhere.
Nice work. Up there with the KFC.
The little bit of lactic acid from the cream cheese may also be playing double duty to keep it more balanced
Looks great. Just need some PC chocolate
Looks great! As for bourbon, maybe a bourbon and toffee ice cream?
Their goes the diet ... the cream, cream cheese and milk total just over 3000 calories for the batch (toblerone would be extra) ... but I am sure I can justify 100 thirty-calorie servings .... who am i kidding? I'll be lucky to get 4 servings out of it ....
I'm doing it
I did this. I used skor bars and bourbon because that's what I had handy. It is some good.
Bourbon flavored ice cream...Hmmmmm?! How about Mint Julep ice cream??
I would try freezing it longer in your next tests.
Hrm... Wonder how it would change the texture if you added some eggs..
Just made this, in the freezer right now :-). Not a common alcoholic flavour but could this be adapted to make a mint choc chip ice cream? (my favourite). Thanks!
I wonder could you do it with a Kitchenaid? I'm thinking beater for cream cheese then whisk for the rest. I have a crap food processor. I don't think it would chew through all that.
I wonder if substituting the cream for a larger portion of double cream, clotted cream or some other very high milk fat cream would allow you to remove the cream cheese resulting in a more typical ice cream base with one less ingredient?
You should start your own brand of this ice cream! I couldn't find anything like it for sale in the US!
I want it now!!!! Please. X
That discount no-name Toblerone is good stuff.