One of the biggest challenges of being a mom is finding the time to cook. Being a food blogger and a new mom sometimes feels like rock climbing, with each post I publish I feel like I conquered a new peak. Now, let’s say you find the time to get into the kitchen what can you make in the time you have? dinner? lunch? maybe a cake (if you’re really lucky)? In the last 5 months, I didn’t have the time to make anything fancy, I hardly had the time to wash my hair…… so cooking or backing much more than rice and pound cakes wasn’t on my todo list.So what the hell am I doing making ice cream you must ask. It just happens to be one of the easiest recipes I ever made! Yes, forget everything you know about separating eggs and using fancy ice cream machine. This recipe calls for 3 basic ingredients and a mixer, the rest is basically adding the flavors you love and let the freezer do the work.
I first came across this recipe on one of Israels most popular blogs, and I just fell in love with it. I mean making homemade ice cream without a machine it must be the invention of the century, defiantly for a mom who hardly has the time to breath betwine breastfeeding and changing nappies.
Before you get starting on making this ice cream, make sure you refrigerate the condensed milk and whip cream. After you make your base you can basically add whatever flavors you like. I love chocolate and nuts so I mixed in melted chocolate and toasted pecans, but you can add 1/4 cup of mashed fruit, crushed oreo cookies, espresso and nuts or again whatever you like to have in your ice cream.
Unbelievable homemade ice cream without a machine
- 2 cups 16oz/450ml heavy whipping cream, cold
- 14 oz/ 400m sweetened condensed milk cold
- 1 tsp Vanilla Extract
- 4 oz/115g dark chocolate melted
- 1/2 cup pecans chopped and toasted
- 1/4 cup cocoa nibs
Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
Turn off the machine and pour the cold condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
Mix a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Add in the pecans and cocoa nibs and mix well.
Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.