It’s finally all-the-way too-hot summertime! This means letting the pup get muddy in the creek and spending all the time grilling out at the pool and craving ice cream for breakfast-lunch-dinner. Let’s make our own real quick with whatever mix-ins we want!
I remember this recipe floating around years ago and now I’m kicking myself for not trying it sooner. Don’t be like me. Whip up some heavy cream, fold in sweetened condensed milk and any fruit/candy/nuts/ANYTHING YOU WANT, and freeze it. It’s really that easy and that delicious!
I’m going to go make some more right now.
If you could make your very own custom ice cream flavor, what would it be?
I texted this to Kirk and his immediate answer was “blueberry chocolate crunch”. I sent several very important follow-up texts, like are these crunchy chocolatey pieces or chocolate swirls with nut crunch or what? I NEED MORE DETAILS PLEASE. He was rudely at work doing an important project and didn’t answer so I got to make all the delicious decisions.
I chopped up around 2/3 cup fresh blueberries and roughly the same amount of chocolate-rice-crisp candy for this batch. This is just right to get a little of each in every bite, but you could easily go down to half a cup of each if you aren’t as greedy as me.
Future lessons: next time I’ll muddle the chopped blueberries to get more juice and maybe swirl in some chocolate syrup too… just to take it totally over the top.
So now it’s your turn: what flavors of amazingly delicious ice cream are you craving? Let me know in the comments!
And then get yourself to the kitchen and make it happen. Happy summer weekend, friends!
- 1 pint heavy cream
- 14 oz. sweetened condensed milk
- 1 t. vanilla or other extract
Pour the heavy cream into a stand mixer or large bowl with handheld mixer. Whip the cream into stiff peaks, about three minutes.
Whisk together the sweetened condensed milk and extract in a separate large bowl. This is when you want to add any extra mix-ins!
Gently fold one scoop of whipped cream into the sweetened condensed milk. Slowly add the rest of the whipped cream one scoop at a time, being careful not to overmix. The mixture should become smooth and soft.
Scoop into a loaf pan or other freezer container and press a piece of wax paper or plastic wrap across the surface so ice crystals don't form.
Freeze for at least 6 hours before enjoying!