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Fred's amazing no-churn tuna ice cream recipe

Fred's amazing no-churn tuna ice cream recipe



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  • Dessert
  • Frozen desserts
  • Ice cream

This 4 ingredient recipe made by Fred sounds gross but is actually delicious! It's like a taste explosion in your mouth! And the best part is, you don't need an ice cream maker.


London, England, UK

21 people made this

IngredientsServes: 6

  • 1 (185g) tin tuna in spring water, drained
  • 300ml double cream
  • 300g sweetened condensed milk
  • 1 to 3 drops vanilla extract
  • optional flavourings (e.g. chocolate chips, pinch of salt, maple syrup)

MethodPrep:10min ›Extra time:5hr freezing › Ready in:5hr10min

  1. Process the the fish in a food processor until finely chopped. Combine the double cream and condensed milk in a bowl and mix well. Add the flaked tuna and a few drops of vanilla extract and any additional flavourings, as desired.
  2. Transfer to an ice cream tub or container and place in the freezer until frozen, removing occasionally to stir. Once frozen, scoop into dishes and serve.

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Fred's amazing no-churn tuna ice cream recipe - Recipes

Where Fred’s Steak holds a special place in the hearts of Silicon Valley, so is Cardiff Crack revered in North County San Diego. Officially sold as WHOLE BURGUNDY PEPPER TRI TIP at the Seaside Market in Cardiff by the Sea, locals began to refer to it as Cardiff Crack unable to resist the delicious ready to grill treat.

This is how Cardiff Crack is described on the Seaside Market website “Our Burgundy Pepper Tri Tip is a delicious USDA Choice tri tip trimmed, marinated and infused with a one-of-a-kind Burgundy Pepper marinade, which through our secret process, results in tri tip that is incomparably flavorful and tender.”

The only mention of what my be a “secret process” I could find is from a 2009 interview with meat manager Bob Byrne in the San Diego Entertainer Magazine “The key is the marinade we use and the process. We marinade it in a vacuum tumble machine, put it in plastic containers. The air gets pumped out and spins so the marinade can really absorb.”

First let’s explore vacuum tumbling – not hard – turns out there are vacuum tumbling machines out there where you put your meat and marinade in a drum that pulls a vacuum and tumbles the meat between a liquid and non-liquid state for up to one hour. The meat tissue supposedly expands and takes up the marinade and the muscle tissue becomes tenderized with all of the tumbling. This is a big part of the Cardiff magic I believe. The meat has a texture that you just don’t get from just any store bought tri-tip, marinated or not. It is extremely, amazingly tender, even the well done bits.

There are a few vendors that sell these vacuum tumbling machines AND a healthy supply of academic papers on the technique (e.g. Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops). The vacuum tumbler is one thing I haven’t added to my gadget collection, but I do have a vacuum sealer (for sous vide cooking) and, well, a washing machine (see note below)… I’m not sure my kitchen vacuum sealer pulls a strong enough vacuum compared to these industrial contraptions, but I do know how to pull a vacuum with marinade – freeze the marinade first and put marinade ice cubes and meat in your bag and seal. It will be a first step.

So, that’s the process, what about the recipe? I thought there would be many attempts online to crack the one-of-a-kind secret marinade. Instead, all I found was the SAME recipe. In Just a Pinch AND maxgigicare AND Openmancave supposedly taken from The Primal Blueprint Cookbook…

  • 1-2 c dry red wine
  • 1/4 c olive oil, extra virgin
  • 3 cloves of minced garlic
  • 1 tsp honey
  • 1 Tbsp (or more) fresh ground black pepper
  • 4 cups Burgundy wine
  • 1 1/2 cups canola oil
  • 1 1/2 cups soy sauce
  • 2 cups oyster sauce
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/2 cup oil
  • 1/2 cup burgundy or dry red wine
  • 2 tablespoons ketchup
  • 2 tablespoons molasses

Another clue is from the Wikipedia listing of Cardiff Crack article is that they “worked with local spice company.” I don’t consider ketchup and molasses spices, so there’s gotta be a special list no one has guessed at.

Let’s do a visual. I took a hard look at a raw piece of Crack and identified black pepper and whole yellow mustard seeds. There also seemed to be minuscule pieces of carrot, but it could have been fat dyed orange. The entire piece was more of a rusty colored red then I might expect from just wine so I am guessing there is a ground red pepper in there – something very subtle and not spicy or smoky.

I plan to update this post if I ever give it a try… Please do comment below with your attempts or rumors you’ve heard on how to replicate this yummy tri.

(note below) At first I thought of using the dryer for the tumbling on a no heat setting but 1) my dryer only has a low heat setting and 2) what if the bag with the marinade breaks? Big mess. So I think if I do this I’ll double or triple vacuum seal the meat and then use the washer cuz if it breaks in there, I can just run a sterile cycle to clean. I told my husband about my idea and he said, “you know what’s a better idea? to string the meat to the back of your paddle board when you go surfing.” I said, “that will just attract sharks.” And he said, “that’s how bad the washing machine idea is. I don’t want food in my washing machine.” So I said, “I guess we can just buy Cardiff Crack. That’s easier for me!”

Today I bought some Cardiff Crack and asked what was in it (silence) but then explained I was doing an elimination diet and did it have sugar or soy. Yes. It has sugar and soy protein but is gluten free. Gluten free with soy means no soy sauce (though could be Tamari Sauce). I am thinking that maybe they use Bragg Liquid Aminos – a secret ingredient in the addictive Carlsbad Bitchin’ Sauce – and serious flavor enhancer…


This post is sponsored in conjunction with #SummerDessertWeek. I received product samples from sponsor companies to aid in the creation of the recipes, but as always all opinions are 100% mine alone.

A rich and creamy dessert, this Peaches & Cream No Churn Ice Cream features the perfect pairing of fresh sweet fruit and indulgent cream in one irresistible, frozen treat.

Welcome to the first day of #SummerDessertWeek. I’m so happy you’re here.

This week-long event is hosted by Angie from Big Bear’s Wife. We’ve got a week’s worth of recipes for any dessert-lover, and giveaways too!

25 bloggers. Over 70 recipes. SIX (yes, you did read that right) great giveaways. All brought to you at the end of each post. So keep scrollin after the recipe, you don’t miss out on anything.

This is a party you’re guaranteed to walk away from with a few new refreshing favorites, perfect for Summer.

More on that later, right now let’s dive into a dish of our yummy Peaches & Cream No Churn Ice Cream.

Summer just isn’t complete for me without a basket full of farm fresh, hand picked peaches.

Luckily, we have several semi-local orchards where we can go.

We make a whole day of it, often picnic lunching it on a blanket right on the mountain side. Finishing off our finger food lunch by biting into some of those juicy peaches for a fresh, sticky sweet dessert.

That being said, it’s not a trek we can make every weekend. Though there are plenty of weekends where I’m tempted, and it’d probably be worth it. Still…

Knowing that we love the experience, and crave the flavors that remind us of it, it wasn’t something easy to go without.

Luckily, I was able to combine those freshly picked peaches into one of our other favorite Summer desserts– a big ol’ bowl of cold, cream ice cream.

Peaches & Cream No Churn Ice Cream specifically. Trust me when I say, that I would happily, and whole-heartedly, dive into a vat of this stuff.

Peaches & cream is an essential Southern summer staple dessert, or breakfast, or snack– but we’ll stick with dessert for today. This recipe seamlessly blends the two into an easy ice cream recipe that’s the perfect way to cool down.

Freeze a batch of this Peaches & Cream No Churn Ice Cream today, and starting tomorrow you can focus less on the heat, and more on savoring the sweet.


What I love about my Hojicha Ice Cream recipe is that it almost doesn’t need to be made ahead of time. It uses a no-churn method. It is dairy-free and egg-free. You can make it anytime as long as you have some frozen milk ice cubes in your freezer! So I like to keep a tray of frozen oat milk ice cubes handy!

Instead of steeping hojicha tea leaves in heavy cream, I like to use Hojicha powder from Hojicha Co. Hojicha Powder perfectly dissolves easily into filtered water to create rich and creamy Japanese roasted green tea lattes while retaining its unique flavour and aroma. I like to this battery milk frother for best results!

Save 15% with our promo code “Nomss15” or enter to win a bag of Hojicha powder in our contest below!

I love making ice cream desserts with my Vitamix blender. This cold and creamy, aromatic ice cream only requires 5 minutes and 3 ingredients!

You can use milk or your choice of milk alternative. I used Earth’s Own Oat Milk (unsweetened) for a nice neutral base and a dash of pure vanilla extract as a sweetener.

If you want to get fancy, you can also drizzle some sweetened condensed milk to lightly sweeten the deal. The slight crunch the condense milk gets when it is flash-frozen against the freshly made ice cream is SO delicious!

Adding chocolate chips or Skors candy bar bites also is very fun!

Have you tried hojicha before? Let me know in the comments below or tag me on Instagram @instanomss if you’ve made this recipe. I’d love to see your creations


No Churn Coconut Ice Cream (+ Video)

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Share the link to this recipe!

Only 2 ingredients to make this creamy, smooth coconut ice cream without a machine!

Last summer I went a bit crazy with no churn ice creams. I shared Oreo Fudge, Chocolate Peanut Butter Cup, and Cake Batter no churn ice cream recipes! Well, I’m back with another version! This Coconut Ice Cream, is only 2 ingredients and ridiculously delicious! We are already planning on making it again!

I have a specific recipe coming on Thursday that I made this particular ice cream for, so stay tuned for that, but this coconut ice cream is perfect as is straight from the freezer! Smooth and creamy! If shredded coconut is not your thing, no worries! It’s in the picture as a garnish, but it’s not in the ice cream! There might be tiny bits of coconut from the cream of coconut, but they are few and far between bites.

This recipe is as simple as heavy whipping cream and cream of coconut! Now, if you haven’t used cream of coconut, you will be converted! I have made fruit dips and frozen drinks with it like crazy! I’ve also used it in cake. SO GOOD! You can find Cream of Coconut in a 15oz can (pictured below) in the alcoholic mixers aisle. It’s non-alcoholic, so it’s safe for the whole family to enjoy. It’s creamy, coconut-y, and sweet! The perfect base to make coconut recipes with!

I hope you are excited to try this recipe, because I’m excited to share it with you! (Video added 6/24/17)


No-Churn Rocky Road Ice Cream

Listen, it’s the second half of the summer. The heat and humidity have maliciously teamed up to make every waking second of our lives A YUCKY, SLOPPY, STICKY LIVING HELL.

Now traditionally, I do know that rocky road ice cream simply consists of chocolate ice cream, almonds and marshmallows. Yawn.

I wanted swirls, man! So I made you swirls. And I feel like you’re not gonna be super peeved about it.

But! If you want to avoid swirls like a weirdo, then you can keep stirring until you get straight up chocolate ice cream. Which okay, isn’t horrible.

This recipes takes a good few hours, all of which are brutally laborious and hands on.

It’s surprisingly painless to pull together! You’ll hand mix some heavy cream until you get stiff peaks. I always want to say Twin Peaks. Stiff Twin Peaks. Then you’ll pour a full can of sweetened condensed milk (also known as THE BEST DECISION OF YOUR LIFE) into the bowl, with a little bit of vanilla. Mix mix mix until creamy and you can’t see through your tears.

Then! You melt some chocolate chips. Pour that in. Then murderously throw in some marshmallows and chopped almonds.

THEEEEN just gently fold it all together until you get some purty surrey with the fringe on top swirls.

Transfer the blessed cream fluff to a freezer-safe vessel of your choice.

Six hours later. Maybe three hours? Maybe an hour. I don’t know. I put it in overnight, so just leave it in until frozen, or until you can’t control yourself any longer.

A) I’m not exactly stellar at photographing ice cream, ‘mkay.

B) THIS IS RIDICULOUS. The flavor intensity! The crunch! The spongy ‘mallows! You can scoop her into bowls, cones, A STOCK POT, I don’t care.


Gelato (ice cream) recipes

Italian ice cream is the best in the world. The ubiquitous gelaterias you see on every corner are temples for the sweet toothed, with flavour experts anointing tubs and cones with scoops of creamy gelato. The country is famous for a number of classic flavours – stracciatella, fior di latte, fragola – but it is no surprise that Italy's new generation of chefs are choosing to innovate and experiment with brand new, contemporary combinations. Browse this collection of ice cream recipes for some fantastic inspiration from some of Italy's most exciting chefs.

Heinrich Schneider uses birch water in his delicious ice cream recipe, pairing the sophisticated flavour with a striking black bean pesto and spiced cream. Emanuele Scarello's mint ice cream recipe balances the sweetness of sticky apricots, while Roberto Petza uses onion to flavour his savoury ice cream, coating it in smoked swordfish and crispy ham for a beautiful starter dish.


Why You’ll Love Today’s Eggnog Ice Cream

1) Super Simple. Today’s ice cream couldn’t be simpler to prepare as far as homemade desserts go. The process essentially boils down to whipping some heavy cream, combing that cream with a few basic ingredients, and then popping it in the freezer for a few hours. Meanwhile, the whisky sauce is simply heating some more heavy cream, and then adding in a few ingredients while whisking. Couldn’t be simpler.

2) Unabashedly Decadent. Let’s be real here, we’re combing eggnog with heavy cream to make ice cream, and then combining heated heavy cream with whisky to make a sauce. There are no corners being cut here – and that’s just fine this time of year. Today’s recipe is abashedly decadent, and I love it.

3) Only Basic Ingredients. Using just cream, whiskey, condensed milk, sugar, a dash of nutmeg, and some cornstarch, today’s dessert couldn’t possibly be more pantry friendly.

4) The Whiskey Sauce. The whiskey sauce really makes today’s ice cream – in my opinion. It’s sweet, rich, and full of ‘whiskey flavor.’ This makes it absolutely perfect for things like custard, vanilla pudding, and pound cake, in addition to today’s ice cream.


Alternative Toppings

Clearly, you can use this vanilla ice cream recipe and add your own toppings. Crumbled cookie bits would be amazing, as well as swirled nut butter. Chocolate sauce, of course, is a no-brainer. Let your creative juices flow! Here are a few suggestions to pair with the vanilla ice cream and raspberry swirl:

  • Candied Pecans
  • White Chocolate Pieces or Shavings
  • Chocolate Cookie Crumbles
  • Shortbread Cookie Crumbles
  • Toffee Bits


Watch the video: Φτιάχνουμε Μπισκότα του Άκη Πετρετζίκη Χωρίς Οδηγίες (August 2022).