Easy and Delicious No-Churn Misugaru Ice Cream
If you’re a fan of Korean flavors and looking for a simple yet flavorful dessert, this no-churn Misugaru ice cream recipe is just what you need! The best part? You don’t need an ice cream maker for this recipe! Let’s create a homemade batch of Misugaru ice cream that will impress your taste buds.
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What is Misugaru?
Misugaru is a popular Korean grain powder made from a mixture of roasted grains, seeds, and nuts. It’s often used to make a delicious and nutritious beverage.
People either mix Misugaru with water or milk. I like to mix it with milk and honey for extra sweetness.
While misugaru can be made from scratch at home, it’s just so much easier to buy it at the store.
Ingredients
- 2 cups cold heavy whipping cream
- 1 can (14 ounces) of sweetened condensed milk
- 1/4 – 1/3 cup Misugaru powder (add more if you want more misugaru taste)
- 1 teaspoon vanilla extract
Additional Tips
- Enjoy the ice cream within 2-3 days of making it.
- It’s important to sift the misugaru powder into the condensed milk mixture. Otherwise, you will get clumps.
- Adjust the taste if needed. If you need more misugaru flavor after incorporating it with the whipped cream, add more.
No-Churn Misugaru Ice Cream Recipe
By combining the delightful flavors of Misugaru powder with whipped cream and condensed milk, you'll be able to enjoy a creamy and nutty treat without the need for an ice cream maker.
Ingredients
- 14 oz condensed milk
- 1 tsp vanilla extract
- 2 cups cold heavy cream
- 1/4 – 1/3 cup misugaru powder. Add more if needed
Instructions
- In a mixing bowl, combine condensed milk and vanilla extract.14 oz condensed milk, 1 tsp vanilla extract
- Sift in misugaru powder. This will prevent lumps and clumps1/4 – 1/3 cup misugaru powder. Add more if needed
- In another bowl, whip heavy cream until stiff peaks.2 cups cold heavy cream
- Fold the whipped cream into the condensed milk mixture until well incorporated. Or can do a swirl effect and fold until your liking.
- Pour the mixture into a glass container. Smooth out the mixture.
- Cover with plastic wrap and gently press it onto the mixture. This will prevent freezer burn or ice crystals from forming. Close it with a lid if you have.
- Place the ice cream in the freezer and let it set for at least 6 hours or overnight.
- Let it sit in room temperature for ~3-5 minutes before serving. Enjoy it with just the ice cream or top it off with drizzle of condensed milk and/or sweetned red beans (found at most asian grocery stores)
