You Ought to Make This No-churn Pop-Tart Ice Cream

Image for article titled You Should Make This No-churn Pop-Tart Ice Cream

Photograph: Allie Chanthorn Reinmann

I not too long ago wrote in regards to the summer season’s finest Pop-Tart prep method–freezing them–and it looks like that simply wasn’t chilly sufficient for Lifehacker readers. Frozen Pop-Tarts are deliciously cool, however by no means freeze to an icy state. This makes it robust to problem ice cream for the highest spot within the imaginary rankings of chilly summer season desserts.

However we’re lovers, not fighters, so instead of pitting Pop-Tarts and ice cream in opposition to one another, lots of you steered that they be part of forces.

It didn’t take a lot to persuade me that this was a implausible concept. The idea is fairly self-explanatory: Ice cream is nice, and Pop-tarts are additionally good, so mixing them collectively needs to be nice. Though you might hold issues conventional and eat your tarts toasted and alone, or you might eat unadorned ice cream, why not embrace the hedonistic pleasure of getting an excessive amount of of a very good factor?

The wonder in that is how straightforward it’s. If I need Pop-Tart ice cream, then I’m in all probability not within the temper to hover over a steamy pot of custard base for half-hour, simply so I can wait one other six hours for it to churn after which set. I need chilly, creamy nostalgia, and I need it soonish. The next no-churn ice cream technique is significantly simpler and sooner in comparison with the standard manner of constructing a churned ice cream. The toughest half can be selecting which taste of Pop-Tart you need.

make no-churn Pop-Tart ice cream

No-churn ice cream ingredient lists throughout the web are all very related. They normally require heavy cream and sweetened condensed milk with the occasional drop of vanilla extract. I began with the Meals Community’s no-churn vanilla ice cream recipe and made changes from there.

I attempted this recipe in two batches, one with pink velvet and one with strawberry flavored Pop-Tarts. Within the pink velvet spherical, I discovered the Meals Community’s ratio of cream to sweetened condensed milk to be excessively candy. It didn’t assist that I used to be incorporating a grocery snack that’s the pastry equal of sweet. Preserving that in thoughts, I adjusted the ratio for the strawberry batch.

Image for article titled You Should Make This No-churn Pop-Tart Ice Cream

Photograph: Allie Chanthorn Reinmann

The consequence checked all of the packing containers of what I needed Pop-Tart ice cream to be: creamy, chilly, and bespattered with shards of breakfast pastry. The 15-minute soaking step permits the pastry items to change into mushy, however not mushy, whereas additionally incorporating some colourful micro-crumbles into the cream base. As soon as I strained out the cream, I reserved these softened items to get folded in later. Midway via the freeze time I folded the soaked items into the ice cream, together with some contemporary ones, and I’m completely satisfied I did. The feel was higher for it. Some pastry items had been mushy, highlighting the additional chewy filling, and different items maintained the crunch of their frosting.

Foolishly, I added two and a half strawberry tartlets to the second batch, and the one factor I might do in a different way subsequent time is add the opposite half.

Image for article titled You Should Make This No-churn Pop-Tart Ice Cream

Photograph: Allie Chanthorn Reinmann

No-Churn Pop-Tart Ice Cream


  • 3 cups heavy cream
  • 14 ounce can of Sweetened Condensed milk
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon of salt
  • 3 or 4 single Pop-Tarts (damaged into items and divided in half)
  • Sprinkles (elective)

In a medium bowl, mix the heavy cream with half of the damaged Pop-Tart items. Allow them to soak for quarter-hour. In the meantime, mix condensed milk, vanilla, and salt in a medium bowl.

Pressure the cream right into a mixing bowl and reserve the softened Pop-Tart items for later. Whip the cream on medium pace till stiff peaks type, about two minutes. (You can too do that by hand however it’ll take a while and vitality.)

Take 1 / 4 of the whipped cream and fold it into the condensed milk. Proceed to do that 1 / 4 at a time. As soon as mixed—a couple of small lumps are advantageous—pour the combination right into a loaf pan and canopy with a bit of foil. Place it within the freezer for about an hour.

After an hour or so, the ice cream can be setting alongside the sides. Scrape up the hardened edges and evenly combine them into the middle. Distribute the soaked items of Pop-Tart, the contemporary items, and the sprinkles alongside the highest of the ice cream and gently poke them down into the loaf pan. Put again within the freezer till stable, about one other two hours. Serve in a bowl or cone, or be the true sugar MVP and sandwich a scoop between two extra Pop-Tarts.


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