You Don’t Even Need An Ice Cream Maker For This Recipe—It’s That Easy!
In my family we have always taken our ice cream very seriously. I can’t remember a single summer road trip where we didn’t stop at one (and usually more) local ice cream shop to get our fix. I always loved the variety those places had—they were often flavors that you could never find in stores, and I always had to try one of those. It was like discovering a creamy, delicious secret!
As I’ve grown up my love of ice cream has remained strong, and you’ll almost always find one or two flavors tucked in the freezer in case of an ice cream emergency (those tend to pop up quite frequently during the summer). However, it just so happened that on one of the hottest weekends on record a few summers ago my ice cream stash was empty—and the thick humid air wasn’t exactly motivation to run to the store.
Still determined to get my ice cream fix I did a quick search to see if I could find an easy ice cream recipe that didn’t involve creating a complicated custard base or require an ice cream machine. And lo and behold I stumbled upon this gem! And suddenly all my ice cream worries were over.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: To whip the cream to perfect stiff peaks make sure your mixing bowl is very cold (I pop mine in the freezer for 15 minutes before I start).
Photo courtesy of Finding Joy in My Kitchen.
Recipe courtesy of Cookies and Cups.
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