Trying to keep cool this summer? A cold dessert is a great way to chill out in this Florida heat, and making ice cream at home is easier than you might expect. Try this no-churn recipe for your own homemade ice cream.
What You’ll Need
Before you get started, you’ll have to gather up the right materials.
- Large bowl
- 9-by-5-by-3-inch pan, cooled in the fridge prior to use
- Spoon or spatula
- 14 ounces of sweetened condensed milk
- 2 teaspoons of vanilla extract
- 2 cups of cold heavy cream
To get started, whisk in the condensed milk, extract, and a pinch of salt in a bowl. Next, whip the heavy cream in a mixer set to medium-high for about two minutes, or until stiff peaks develop. Take one cup’s worth of the whipped cream and fold it into the whisked milk. When that mix is blended, fold it into the remaining whipped cream. Pour the creamy mix into a pan, cover it, then store it in the freezer for a couple of hours. It should then be the consistency of soft-serve ice cream. After three more hours, it should be firm and ready to scoop.
The homemade vanilla that this recipe yields is sweet enough on its own, but it also allows plenty of room for improvisation. Vanilla is a great flavor for building on and adding to, so consider mixing in some additional ingredients for variety. You could make a cookies and cream variation with the addition of crumbled Oreos, or maybe a breakfast cereal treat with a little crushed cinnamon crunch. You might even come up with your own ideas with a little experimentation. The best time to mix in these ingredients would be after the ice cream has firmed up in the fridge to reach soft-serve consistency. You could also try out different extracts like almond or mint, or top it all with your favorite syrup.
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