Years ago, we met a man at a party who had the unique idea of bringing a pan of ice cream to add to the desert table — and not just any ice cream. When guests spooned his homemade offering into their eager mouths, eyes widened as the smooth-and-I-mean-smooth, creamy-and-I-mean-creamy concoction melted on their tongues. Huge smiles flashed as the room buzzed with requests for his recipe, and the happy maker happily obliged. No churning needed to whip up this dreamy dessert; and this easy, fabulous recipe became a family favorite fast.
NO-CHURN ICE CREAM
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch of fine salt
2 cups heavy cream, cold
I add the following, but see * below.
1/3 cup Hershey's Cocoa
1/4 cup Chocolate Coffee-mate Natural Bliss Coffee Creamer (optional)
10 Oreos, crushed
Chocolate syrup
Caramel syrup
1. Chill a 9x5x3 metal loaf pan.
2. Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
3. Whip the heavy cream with a mixer on medium-high speed until firm peaks form (about 2 minutes).
4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.*
5. Gently blend in the cocoa powder and Coffee-mate creamer.
6. Pour into chilled pan, sprinkle with crushed Oreos, and drizzle with chocolate and caramel syrups.
7. Freeze, covered, until solid and scoopable (at least 5 hours).
**Instead of the cocoa, creamer, Oreos and syrups, you could fold one 16-ounce bag of frozen dark sweet cherries, mashed, into the ice cream before pouring it into the loaf pan. You can even come up with your own flavor ideas. This is a very adaptable recipe. The possibilities are endless!
Great capture as well..