No-Freezer Ice Cream

 

Now that cooler temperatures have finally gotten here, we "come-up" with a great way to make ice cream, without the hassle of an ice cream freezer! The dish, taste-tested by Kelly and her family, comes highly recommended as a great way to end a summertime meal, when temperatures are hot!

 

Kelly and her family enjoy the recipe served with fresh blackberries, but you can add pecans, raspberries, strawberries, chocolate syrup, crumbled cookies, sweetened pie crust, or your favorite ice cream toppings for any number of delicious varieties.

 

                                                

I cup whole, cold milk

2 tablespoons vanilla extract

2 (14 oz.) cans sweetened condensed milk

1/4 tablespoon salt

2 pints heavy cream

Toppings of your choice

 

In a medium mixing bowl, stir together cold milk, vanilla, condensed milk, and salt, and set aside.
In another large mixing bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold in
milk mixture into the whipped cream and pour into a shallow, 4-quart dish. Cover with Saran wrap and
freeze in the freezer for 4 hours, stirring once after 2 hours, or when the edges start to harden.

Serve with your favorite toppings or cookies.

You can store in an air-tight container for up to 10 days.

- 8 Servings-

 

 

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