Schools in Tennessee ended on May 20th, so we are officially on summer break. It was hard not saying goodbye to our little special needs students. We love them so much and hope with all our hearts that schools will reopen in August. Our county is sort of back to normal. We’re still waiting for our churches to reopen. My heart is heavy for people in other parts of the country, who are still on lockdown. Both my daughters, in New York and Chicago, can’t wait for things to reopen.
It still spring, but our weather is already on full summer mode. We are at almost 90 degrees and the humidity is creeping up more each day. Smoothies and ice cream feel like heaven.
If you love ice cream, you need to try this easy three ingredient, no churn recipe. Anyone can make this and you don’t need any fancy equipment or strange ingredients.
My favorite is vanilla ice cream, but you can make chocolate, cookies and cream, fruity flavors, caramel, etc.
2 cups heavy cream (1 pint)
1 14 oz condensed milk
1 tsp vanilla
In a large bowl, use a hand mixer to whip the heavy cream until it’s creamy and no longer liquid.
Add condensed milk and vanilla and continue mixing for another minute.
The mixture will be thick and silky.
Pour into a loaf pan and freeze for 4-5 hours.
If you want chocolate ice cream, just add 1/2 cup cocoa powder.
This ice cream has a wonderful homemade taste, which I love. You can taste each ingredient. It’s creamy and not too sweet. It’s now my favorite ice cream and I know what’s in it; ingredients I can pronounce.
Give it a try and let me know what flavor you made.