Tuesday, June 25, 2013

DIY Ice Cream- without the machine!- Cookies and Cream

I came across a dangerous blog post on Kevin & Amanda...

...Homemade Ice Cream....

....without an ice cream machine....

Oh boy.

I used to make the ice/salt/plastic bag and shake kind of ice cream when I was younger. It was yummy, but the amount of effort and the occasional tear in the bag that resulted in super salty ice cream just didn't make it a worthwhile venture for regular homemade ice cream. K&A's recipe, on the other hand, is almost too effortless. Like...."I could probably stock an entire walk-in freezer in an afternoon" effortless.

I decided to start with a simple Cookies and Cream (aka mini-Oreos).

I then had to sign a legal document stating that I would only eat a few spoonfuls a day, and that I would not make another batch until this one was finished.

Try it with whatever mix-ins you're craving, or check out Kevin & Amanda's post for some recommendations- their Krispy Kreme Glazed Donut Ice Cream is next on my list.

Cookies and Cream without the Machine



Ingredients:


  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 package mini-Oreos 


Whip the heavy cream to stiff peaks. Make sure the cream is very cold, or it may not whip properly.

Meanwhile, mix together the sweetened condensed milk and mini-Oreos. I recommend crumbling a handful or two from the bag, and then leaving the rest of the cookies whole.

When peaks have formed, gently fold the whipped cream and condensed milk/cookie mixture together until thoroughly combined. Pour into an airtight container and freeze until firm- roughly 6-8 hours. Devour.

*For vanilla ice cream, omit Oreos and instead add 1-2 teaspoons of vanilla extract and the scrapings from one vanilla bean.

Enjoy, and stay tuned for more ice cream escapades!

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