This recipe is for those who love the taste of fresh creamy ice cream without preservatives or chemical additives. This is for those who want to make this frozen treat with their bare hands {and a blender}. This is for those who want to proudly say, “I made this myself”, at their child’s next birthday party.
This recipe is ESPECIALLY for those who do not own an ice cream maker! {that’s me}
You may be thinking about science class at this very minute. You know the experiment. The one where you made homemade ice cream with salt and ice. Have no fear, this is NOT that recipe. Yuck.
Tomorrow is my 29th birthday! I am not the kind of girl that craves ice cream at any given moment. I am more a banana or carrot cake with browned butter cream cheese frosting kind of girl.
We have family from Canada visiting us in Savannah this week. It has been so lovely spending time with them. They were the first to christen our pool and brave the icy cold waters. To them the 75 degree heat feels like summer, given that they just came from 10 feet of snow back home.
I am so delighted that they get to spend my birthday with me and the hubs. Since I took the next few days off of work, blogging a new recipe has been on my mind.
I am always looking for new recipes that are unique, considered challenging and utilize everyday ingredients. In my birthday state of mind, what recipe does that more than HOMEMADE ICE CREAM??
Bare in mind, this was the first time that I have ever attempted to make ice cream. The recipe that I used was super vague. All that being said, it came out absolutely AMAZING!
This recipe for Homemade Ice Cream is stupid easy and creamy, with no added sugar. You will probably never buy the fake stuff again because this is cheaper to make!
The ONLY drawback is that you will have to plan ahead. If you want ice cream tomorrow, you will have to make it today and let it chill in the freezer overnight. So you better make this ice cream ASAP, so that it will be instantly available when you have a craving.
Materials
- metal bread loaf pan (got mine at Target for $1.99)
- parchment paper
- stand mixer or hand mixer
- plastic wrap
- freezer
Ingredients
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2 tsp. vanilla extract
- Mix-ins {here are a few ideas, but use whatever you love}
- flavored jams or jellies {I used Michigan Red Tart Cherry Preserves}
- chocolate chips {I used Ghirardelli 60% cacao chocolate chips}
- chocolate sauce
- caramel sauce
- peanut butter
- crushed cookies {any kind}
Directions
- Place mixing bowl in freezer for about 30 minutes before preparation (use a metal mixing bowl if you have one). This just helps keep everything frosty, this will not make or break the ice cream.
- Line metal bread loaf pan with parchment paper, ensuring that it covers all areas inside the pan. Set aside.
- Use stand mixer or hand mixer to whip heavy whipping cream into stiff peaks {about 4 minutes}.
- On the lowest speed, slowly and gently blend the sweetened condensed milk and vanilla into the whipped cream. Just enough to mix, do not over mix.
- Pour mixture into parchment paper lined loaf pan. Tap it on the counter to ensure that the mixture has settled. Smooth out the top with a spatula.
- Garnish the mixture with any of your add-ins. I made two cherry jam rows and then topped the jam with tons of chocolate chips.
- Use the tip of a knife to swirl the toppings into the mixture. This is so it mixes in and does not just sit on the top.
- Cover with plastic wrap. I wrapped mine three or four times, just because.
- Freeze overnight and enjoy it the next day!
Source: https://acommonconnoisseur.com
All The Best
Emma (Ms.)
SAFIMEX JOINT STOCK COMPANY
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