Creamy. Chilly. Deliciously sweet. That’s right, I’m talking about ice cream! I don’t think there are too many desserts that are made for summer like ice cream!
I personally love ice cream! I’ll eat it at any point in the year, to be totally honest! I will eat any flavor, in any type of serving bowl/cone, any time, anywhere!
The fact that this ice cream doesn’t require an actual ice cream maker, makes it even better! I know that you might be skeptical on homemade ice cream without an ice cream maker, to be honest, so was I! But, let me tell you, this ice cream scooped like ice cream, was smooth and creamy just like ice cream, and perfectly sweet just like ice cream! So it’s pretty much impossible to call it anything else, regardless of the way it’s made!
What’s even better than that?! It’s pretty much a base of two ingredients!! Just some heavy cream and sweetened condensed milk! With ingredients like that, you know it has to be good!
Let me just take a second to talk about a very special ingredient that I have recently discovered: vanilla bean paste! Vanilla bean paste is pretty much a combination of vanilla beans and vanilla extract! It’s a little bit thicker than actual extract, but has the wonderful specks of actual vanilla beans! It can be used in a one to one ratio with actual vanilla extract, but it adds so much more to your desserts! I don’t use it for every occasion, but if you are baking something white, these little vanilla specks shine bright and instantly make your dish seem a bit fancier!
I have just started experimenting with this base ice cream! You could add crushed up cookies or candies to this ice cream, or add different extracts to change up the flavor! This is definitely a recipe you’ll want to keep in your repertoire!
1 pint of heavy cream
1 jar of sweetened condensed milk
2 teaspoons of vanilla bean paste
Sprinkle of salt
Whip the heavy cream into soft peaks in the bowl of a stand mixer. Soft peaks mean that if you flip the whisk up the whipped cream on the whisk should still hold it’s shape and form a little peak! As the cream is whipping, add in the vanilla bean paste and salt. After the cream is whipped to soft peaks, add the sweetened condensed milk. Stir gently in a folding motion so you don’t overmix the cream!
Place in an airtight container and freeze for about 6-8 hours! Scoop into a bowl or better yet these amazing dipped cones!
Dipped Cones Ingredients:
1 bag of milk chocolate chips
5-8 waffle cones
Sprinkles, optional, but not really
Melt the chocolate in a microwave with 30-second intervals until fully melted! Take the cone and dip until the top of the cone has been fully submerged into the chocolate. Using a spoon, gently scrape off excess chocolate and then coat with sprinkles! Allow to harden at room temperature, or in the fridge if time and patience is limited.
Scoop about 2 healthy scoops of ice cream into the cone and enjoy immediately!
This ice cream is so creamy and smooth, it has to be one of my favorite desserts! Especially if it’s only three ingredients!