Saturday's Something Good: Ice Cream

ice cream, no ice cream maker, homemade ice cream, m&m ice cream, recipe, dessert

Meet my summer weakness! Growing up in Wisconsin, one of my favorite food groups was frozen custard (yes, it’s totally a food group) and I loved going there for after dinner treats. It’s hard to find good frozen custard in DC (aka there is none), so I always insist on a trip whenever I’m back in Milwaukee.

Since I’m going to have frozen custard denied to me fora little while longer, I’ve been surviving on ice cream lately. From Ben & Jerry’s to gelato, I feel like I’ve been test tasting my way through the frozen desserts aisle of my local grocery store. What I’ve really wanted to do though was make my own ice cream. Ever since I got my KitchenAid mixer, I’ve been dreaming of all of the fun attachment pieces I’m going to buy for it. I was debating finally getting one for my birthday, but I realized that right now, a food processor was more important to me (wow this is getting really nerdy). I figured I could continue to hold off on my own homemade ice cream until I came across this recipe on Averie’s blog.

I’ve mentioned Averie’s blog before with her amazing cookie recipe and it’s quickly become one of my favorite go to’s for delicious dessert recipes. Well this recipe might take the cake (or the ice cream maker!). This recipe shows how you can easily make your own ice cream at home without an ice cream maker! Seriously though, my mind is blown. This recipe was the epitome of easy dessert recipes and may be the cause of having to buy a bigger pants size in the future.

Ice Cream Maker-less Ice Cream

Ingredients

Heavy Cream

Condensed milk

1 tsp of vanilla

Add-ons of your choice!

Directions

1. Combine the heavy cream and condensed milk in your kitchen aid mixer and mix on high speed until it creates a thick mixture. This took me about 5 minutes.

2. Fold in your favorite extras (I chose M&Ms!).

3. Pour into a freezer safe container, cover it, and let it freeze for at least four hours.

That’s it! For this ice cream, I chose to swirl in dark chocolate during step 3 so the chocolate would stay intact and not turn my vanilla ice cream into chocolate ice cream (that’ll happen soon though!). Also, if you don’t have a mixer, you could probably try with either a blender or by hand, but I haven’t tried either method (and you would need a really strong arm).