If I had known that you could make ice cream THIS good and THIS easily, years ago, well, I’m not sure you’d recognize me. This is a no-churn recipe, so no ice cream machine is needed. And worry not, the recipe does not require finding a ziplock bag, ice cubes, and salt, like we were encouraged to do as kids at camp.
This is hands down, incredible. You do as follows:
Stir a few ingredients.
Whip heavy cream.
Combine the two.
Pour in loaf pan.
It’s that easy. Were any of you taught this before? It’s an amazing recipe to make with kids or for beginner bakers. The only hard part is waiting for it to freeze. But I recommend a taste test at the 3-4 hour mark. It’s in ice cream form, but still not quite frozen, so it melts in your mouth.
I used all organic ingredients so I knew exactly what was going in. I could not recommend this more. And it’s easy to adapt. Maybe add nuts. Or chocolate swirled in. Perhaps a strawberry version. Or maybe load it with candy. Or cookie dough. Or try one of these No-Churn Chocolate & Caramel Ice Cream or No-Churn Rocky Road Ice Cream.
Try it. It lives up to the hype.