We finally discovered an ice cream recipe (which I’ve repeated here) that does NOT require any cranking or stirring or anything else, other than freezing. Bryce loved making it! Instead of just vanilla, like the recipe specified, Bryce insisted on making cookie dough ice cream. He made the cookie dough and plopped it into the ice cream, partially frozen. He didn’t want to wait until it was halfway frozen, so all of the cookie dough sunk to the bottom of the ice cream before it froze. I was desparate to try the ice cream and I found it in the freezer, except I didn’t really find cookie dough in the ice cream; instead, I found vanilla ice cream that looked like a gold mine from 1850 – one that had been combed through thoroughly and had no hint of gold (or cookie dough, as it may be)… There was ONE bite of cookie dough in the corner, but no more!
Once made, the ice cream froze nicely and it tasted great (even if I couldn’t locate more than one blob of cookie dough!).
It was a nice simple, quick recipe from Woman’s Day:
Ingredients
| U.S. | Metric | Conversion chart |
- 2 cup(s) heavy cream
- 1 can(s) (14-ounce) sweetened condensed milk
- 1 1/2 teaspoon(s) pure vanilla extract
Directions
- Using an electric mixer on high speed, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes.
- Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.
Read more: Vanilla Ice Cream Recipe – Woman’s Day
Let me know what you think in the comments!
