Homemade Ice Cream- No Cranking Required

Cary, NC – I’ve always wanted to make my own ice cream. I admit ice cream is my absolute, number one favorite dessert. I’m the birthday girl that prefers a Carvel ice cream cake to anything with buttercream icing. So when I heard that it was possible to make my own homemade ice cream that doesn’t require a machine and a gallon of rock salt, I was all over that idea.

So when I heard that it was possible to make my own homemade ice cream that doesn’t require a machine and a gallon of rock salt, I was all over that idea.

I tested it out on a batch of chocolate, and I will say it was pretty good. It is also super rich, meaning a little goes a long way.

That said, here’s all there is to it. The recipe below is for a basic Chocolate Ice Cream. Try it and then create your own variations. Make it the day before you plan to eat it to ensure your creation is frozen solid. Otherwise, it takes less than a half-hour to complete.

Just 4 Ingredients

• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

To Make

1. Stir together the sweetened condensed milk, cocoa and the vanilla extract in a medium bowl. Set aside
2. In a large Mixing bowl, with an electric mixer set on high, whip the heavy cream until stiff peaks form (this takes at least 5 minutes). You want the whipped cream to be fluffy and thick.
3. Gently fold the sweetened chocolate milk mixture into the whipped cream. Mix it fully so that there are no white streaks of whipped cream. Do it gently.
4. Pour this mixture into a container that can freeze. We used our Pyrex glass 2-quart glass baking dish, which has the advantage of also having a plastic reusable cover.
5. Freeze at least 6 hours or overnight.

Other Variations

We tried chocolate first, but there are endless varieties depending on what you like in your desserts. If you liked this one, you might wish to try a variation.

Peanut Butter Chocolate Fudge Swirl

Ingredients

• 2 Cups heavy cream
• 1 can sweetened condensed milk
• 1/2 c peanut butter
• 1/2 teaspoon vanilla extract

For Fudge:

• 3/4 cup chocolate chips
• 4 Tablespoons heavy cream

To Make

1. Place chocolate chips and 4 Tablespoons of heavy cream in a microwave-safe bowl. Set on high and microwave for 45 seconds. Stir until smooth. Set aside to cool
2. Stir together sweetened condensed milk, peanut butter, and vanilla in a medium bowl. Set aside
3. Whip the heavy cream til stiff peaks form, about 5 minutes.
4. Fold the peanut butter mixture into the whipped cream. mix til fully belded.
5. Pour half the whipped cream/ peanut butter mixture into a freezer-safe 2-quart container.
6. Gently spoon the chocolate mixture over the top of the peanut butter mixture.
7. Pour the remaining peanut butter mixture on the top of all.
8. Using a clean knife, run through all the layers in a swirling motion to create the ribbons of fudge.
9. Freeze for 6 hours or overnight.
10.  

Love to hear from you what creations you have made, or if you have any suggestions to improve upon this easy recipe. Stay sweet!

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Recipe and photos provided by Lindsey Chester.