Don’t hate this ice cream because it’s so easy.
Maybe hate it because it’s so unhealthy, but not because of its ease.
Although, the fact that it’s “unhealthy” is debatable too.
It’s got two ingredients. . . two.
And we know what both of them are.
And we can pronounce them.
And there are no preservatives – unless you count the freezer.
(And yes, that’s me in the spoon. “Hi!”. . . I should have waved. . . .)
Just to be clear – when I say “two ingredient ice cream”, I’m referring to the ice cream base. Of course when you add in something like mini peanut butter cups, you lose the naturalness and ingredient pronounceability.
Nobody’s perfect. I was tempted, and I succumbed.
The irony of it all, is that I threw in the peanut butter cups for the kids, and now they’re asking me to dig them out so they can have the ice cream alone.
Next time it’s pure vanilla bean all the way.
Regardless, you need to add this to your DIY repertoire.
Just dream of summertime, bar-be-ques, brownies, and home-made ice cream – no machine necessary.
Two Ingredient Ice Cream
For the base:
- 2 cups heavy cream, very cold
- 1 14oz can sweetened condensed milk
For the flavoring:
- 2 teaspoons vanilla extract or other extract of your choice
- mix-ins of your choice
In a stand mixer with whisk attachment on high speed, beat the cream until it becomes stiff. About 1 and a half minutes.
Gently fold in sweetened condensed milk.
Now is the time to add in extras if you choose to do so.
Transfer to a container with a lid and freeze for 6 hours. (We were running a little short on time, so I spread the ice cream in a baking dish to thin it out and create more surface area, then covered it with plastic wrap. This worked well.)
Source: Cookies and Cups, originally from Eagle Brand