Everyone knows that when June begins, so does the sizzling summer heat. Personally, I really don't enjoy summer! I know what you're thinking, "She's crazy! Summer months are the best!" True, the air is thick with humidity, the beach is finally an option, cute summer clothes are everywhere and ice cream is a necessity. Plus, everyone feels more carefree and youthful, what more could we ask for? However, baking or cooking during summer feels like absolute torture. That's summer's biggest downfall, apart from all the sweat, dry air and mosquitoes. This also means that your kitchen practically doubles in heat (and it's hot enough as it is!) and it makes cooking feel like a chore! That's why the only comfort food you need are the ones that don't need to be baked, ergo...ice cream! 🙂
What could be better than homemade ice cream? Nothing. That's what. And guys, don't let that word freak you out though – homemade. You'll be surprised at how easy it is to make.
Many homemade ice cream recipes call for eggs, but I do not like to consume raw eggs so my recipe is eggless. After trying my recipe, you will realize just how easy it is to make ice cream at home – and have I mentioned the best part? It only has 3 ingredients! That's what we call a winner!
The base of the ice cream is a simple "vanilla" taste, although you can add any flavor that you and your family like. I added Oreo cookies, otherwise you can choose fruits or another type of cookie, the sky is the limit.
Therefore, with no further ado here is the recipe for my favorite homemade Oreo ice cream:
Homemade Ice Cream
Ingredients
- 2 cups (500 ml) cream
- 1 can (14 oz. | 397 ml) condensed milk
- Added flavor of your choice, such as sliced fruit, 12 crushed cookies, 2 tablespoons of chocolate / jam etc...
Instructions
- In a stand mixer bowl, whip the cream and condensed milk together to create a firm whipped cream.
- Remove from the mixer and fold* the fruit or cookies, making sure not to break the airy texture.
- Transfer the ice cream to a bowl or a cake tin or plastic box, cover with plastic wrap.
- Freeze overnight or at least for 6 hours.
- Grab a bowl and serve up the ice cream you just created! And don't be surprised if you find yourself making homemade ice cream from now on!
Notes
