I have a confession. I love ice cream. I can eat it any day of the week for breakfast, lunch and dinner. I actually try not to keep it in the house. The kids go nuts for it and then it’s ice cream all around. ‘Mom, what are we having for dinner??’ Um, how about some ice cream. Kidding. Totally kidding. Sometimes. Now that it’s summer, sometimes it’s a free for all. Who doesn’t love some ice cream for dinner occasionally?
So, a few days ago I tried out a new homemade vanilla ice cream recipe. It only required 3 ingredients! At first I thought it was too good to be true. The last time I made homemade ice cream was when my older brother bought me a fancy ice cream maker for Christmas. I was 12. I’ll be 36 in a few days, you do the math. So yeah, it had been a while.
Not only was the recipe fairly quick and easy, it was delicious! I paired it with Brownwood Farms Chocolate Cherry Topping from Grandpa Shorter’s and some extra maraschino cherries = a small slice of heaven. The ice cream only took about 6 hours from start to finish but leaving it in the freezer overnight would probably work best if you didn’t want to be awake and waiting impatiently. This recipe is definately a keeper and the perfect summer time treat!
Homemade Vanilla Ice Cream Ingredients –
16 oz heavy whipping cream
14 oz can of sweetened condensed milk
1-2 tablespoons of vanilla extract
#1. Pour the 16 oz of heavy whipping cream into a mixing bowl and whip on high for several minutes until stiff peaks begin to form. I used my KitchenAid Mixer but you could also use a hand mixer.
#2. Next, combine the 14 oz of sweetened condensed milk and the vanilla extract. Slowly fold the mixture into the whipping cream once the stiff peaks have formed.
#3. Pour the ice cream mixture into a freezer safe dish (I used a glass bread pan), cover and freeze for at least 6 hours or overnight.
#4. Remove from the freezer and serve with Brownwood Farms Chocolate Cherry Topping or any other toppings of your choice!