Don’t forget to go through the baking tips first, CHECK IT NOW!
Who doesn’t want an ice cream? One of the main reasons I can’t wait for summer, is because of the feeling of having that first ice cream of the season – utter joy! This recipe is so easy to make, and you don’t even need an ice cream machine for it…a handheld mixer does the trick!. You know what…..even if its not summer, go ahead and have your ice cream in front of a cozy fireplace…. add some hot chocolate fudge for that nice warm feeling.
Prep time: 10 mins – Chilling: Overnight
Ingredients:
- 1 can condensed milk (about 350-400 grams)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1-2 cups cookie pieces (optional)
Equipment:
| 6 inch /15 cm round cake pan or loaf pan |
| 2 medium bowls |
| 1 small bowl |
How to…..
Chill the pan in the freezer.
In a medium bowl, whisk together the condensed milk, vanilla, and salt with a hand held mixer until it starts to thicken slightly.
In another medium bowl, whisk with a hand held mixer the heavy cream until it gets thick. Don’t over whisk so it doesn’t break.
Slowly add the heavy cream into the milk mixture and fold in. Don’t stir or fold quickly so you keep the air in. Pour it into the loaf pan and freeze it for about 2 hours.
After the 2 hours, stir in the cookie pieces. Freeze overnight.
ps – if you want to make chocolate ice cream, just add ¼ cup cocoa in step 1 above and follow the instructions.
ps – this ice cream melts quickly because there’s no preservatives.