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Beat the Heat With DIY Ice Cream


Summer is just getting started here Central Florida, meaning hot and steamy weather is about to become the norm. That’s why we’re finding fun ways to cool off. We’re not talking about pools, sprinklers, or the beach; we’re talking about sweet desserts like ice cream!

Ice cream is traditionally made by combining ingredients such as cream, milk, sugar, and flavorings, chilling them, and churning them with an ice cream maker. This churning process whips air into the mixture, creating the soft, fluffy texture that ice cream is known for. But, you can also make ice cream without an ice cream maker.

Known as “no-churn” ice cream, this dessert is made by taking the same ingredients used for typical ice cream, whipping air into the mixture, and freezing it. No-churn ice cream is super easy to make and plenty delicious, and by adding fresh Florida fruit, you can have a tasty treat while adding a dash of extra nutrition and supporting local farmers to boot. 

Today, we’ll take a look at three delicious no-churn ice cream recipes with a Florida twist to help you beat the heat. If you have an ice cream maker, you can also adapt these recipes to be churned ice cream; simply place the same ingredients in the machine.

Key Lime Pie No-Churn Ice Cream

(Adapted from Once Upon a Chef)

Graham Cracker “Crust” Ingredients

  • 1 cup graham cracker crumbs (about 8 crackers worth)
  • 4 tbsp unsalted butter, melted
  • ¼ cup dark brown sugar
  • Pinch salt

Ice Cream Ingredients

  • 1 8oz package of cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • ¼ cup heavy cream
  • 1 tbsp grated fresh Florida key lime zest (about 3 limes worth)
  • 6 tbsp fresh Florida key lime juice (about 3 limes worth)
  • Pinch salt


Begin by making your crust. Preheat your oven to 350 F and line a baking sheet with parchment paper. In a bowl, combine ingredients for the crust until well combined. Take the lined baking sheet and press the crust onto it in an even ¼” layer and bake for about 7-8 minutes until the edges are golden brown. Let cool, then break apart into chunks with a spoon. 

Next, make your ice cream. Using an electric mixer, beat cream cheese on medium until creamy (about 1 minute), then add sweetened condensed milk and beat until completely smooth for about another minute. Add remaining ice cream ingredients and beat until well combined, about 30 seconds. 

Finally, assemble everything by taking an ungreased 8” x 4” loaf pan and arranging half the crust evenly over the bottom. Pour the ice cream mixture over this, then top with remaining crust. Cover and freeze at least 8 hours, preferably overnight, and enjoy. 

Two-Ingredient Watermelon No-Churn Ice Cream

(Adapted from Slender Kitchen)


  • 3 cups fresh Florida watermelon*, cut into chunks
  • ½ cup lite canned coconut milk**

* If watermelon is not particularly sweet, add extra sugar or artificial sweetener to taste

** Can sub coconut milk for yogurt or sweetened condensed milk


First, freeze the watermelon chunks in a single layer on a piece of parchment paper for at least 3 hours, ideally overnight.

Once ready to make, remove watermelon from the freezer and place about half in a food processor. Process until smooth. Scrape down the sides and add the coconut milk and remaining watermelon. Process again until smooth and creamy.  Enjoy immediately, or freeze for another 2-3 hours for a firmer texture. 

Orange Creamsicle No-Churn Ice Cream

(Adapted from Pastry Chef Online


  • 1 pint 2 cups heavy cream, chilled
  • 1 can minus 3 tbsp of sweetened condensed milk, chilled
  • 2 oz orange juice concentrate, plus another 3.5 oz
  • 1 tsp vanilla extract
  • Heavy pinch of salt
  • 2 drops orange food coloring


Begin by combining the heavy cream, sweetened condensed milk, 2 oz of orange juice concentrate, salt, and vanilla in a bowl and whip until the mixture is thickened and the whisk leaves tracks in the cream; peaks should not form.

Take 10 oz of this mixture, and place it into another bowl. Add remaining orange juice concentrate and food coloring, and whisk to combine. In a 2 qt container, alternate between pouring in the vanilla and orange mixtures, then swirl them together lightly with a knife. Seal the container and freeze for at least 6 hours, preferably overnight, and enjoy. 

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