10-Minute Homemade Ice Cream

10-Minute Homemade Ice Cream

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In our house we love ice cream. Not even the faint threat of fall can slow our love for a bowl of delicious creamy goodness! It’s becoming easier and easier to find good ice cream in Shanghai which is definitely a plus. In my opinion Mark and Spencer has the best selection and quality in the area and the price is acceptable considering how good it is!

  But then I thought, maybe I could make ice cream at home. It’s not an impossible feat if you have an ice cream maker…. Alas my friends that is a kitchen appliance which I do not own… Yet!

And then I came across a No-Churn Ice Cream Recipe online. Only calling for 3 ingredients and about 10 minutes I decided to go for it! The results were so good!! I stuck to the recipe because it’s my first time making it and the main ingredient, heavy cream isn’t cheap so I didn’t want to waste it. Now that I know the recipe is a keeper I’m pretty stoked about making flavored ice cream… Pralines and Cream anyone? How about Brownie and Fudge Swirl or something more exotic like Banana and Passion fruit? I would love for you to share your delicious concoction ideas with me so post below!

10- Minute Homemade Ice Cream

Ingredients: 

  • 2 cups Heavy Cream
  • 14 oz Sweetened Condensed Milk
  • 2 tsp Vanilla

Directions:

  1. Whip heavy cream on high  until stiff peaks form.   
  2. Carefully stir in condensed milk and vanilla
  3. Line a loaf pan with parchment    aper and pour ice cream mixture into prepared pan. 
  4. Freeze for at least 6 hours.
  5. To remove from loaf pan set on counter top for 5 minutes then carefully remove ice cream from pan by pulling up the parchment paper.

  Just a side note, because this is homemade it does not contain any stabilizers. Do not leave the ice cream out to long as it will melt faster than store bought ice cream. 

I served my ice cream with Homemade Butterscotch Topping and a Brownie! A heavenly dessert! 

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