The Only Ice Cream Recipe You’ll Need This Summer (No Machine Needed)

It’s as if someone flipped a switch, and the windy, cool days are gone. Summer is officially here and it’s f*#@ing hot!

We all need to cool down if we want to survive the heat in the city. Do you remember the No-Churn Corn Flakes Milk Ice Cream I blogged about? Well, something just topped that recipe and it has a Pinoy twist to it that you’ll love:

No-Churn Cheese Ensaymada Ice Cream

This recipe was inspired by Fog City Creamery’s “Ensaymada” ice cream that Aryanna and I always order whenever we’re in East Cafe, Rustan’s. I thought I’d make my own version that’s easy, cheese-y and yummy! Best part? NO ICE CREAM MACHINE NEEDED! Boom.

Ingredients:

1 small can (168ml) sweetened condensed milk
6 pieces small cheese ensaymada, chopped (4 pieces for flavoring the cream and 2 pieces to add in the mixture)
1 cup cheese, cubed
3 cups heavy whipping cream
pinch of salt (you can add more if you want a salty-sweet flavor)

Tip: Buy your favorite cheese ensaymada

Easy peasy:

Step 1: Place 4 pieces of the chopped cheese ensaymada in a large bowl and add a pinch of salt (this will brighten the taste of your ice cream). Pour heavy cream over the ensaymada. Steep until soggy about 5 minutes.
Tip: I put the mixture in the fridge while steeping for easy whipping
Step 2: Strain mixture using a fine mesh colander and with a spatula or the back of a spoon, push out as much of the liquid as possible. Discard the soggy bread. This makes a smooth ice cream.
Step 3: Add the sweetened condensed milk.
Step 4: Whip mixture into stiff peaks in a large bowl. You can use a hand-mixer or an electric stand mixer or a blender.

Step 5: Transfer to a freezer-safe container or loaf pan.

Step 6: Spread the remaining chopped ensaymada and cheese cubes into the mixture. Cover with plastic wrap or an airtight lid, and freeze until firm, at least to 6 hours but best to leave it in the freezer overnight.

Step 7: Pop the lid open and sing “hallelujah!”

Step 8: Serve with a smile! 🙂 You can thank me when you see me.

Beat the heat with this homemade, no-churn cheese ensaymada ice cream!

Warning: it’s addicting!