...Homemade Ice Cream....
....without an ice cream machine....
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
- 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!