I’m 27 weeks pregnant and my “cravings game” is STRONG at this moment-especially, the classic craving for ice cream. Yesterday, my newsfeed was filled with pictures of the most decadent bowls of ice cream which only intensified my need for this creamy, frozen confection. Unfortunately, we did not include that on our last grocery run. Due to the ongoing events of the world (nope...not even going to mention it by name), we may not be going back to the grocery for awhile. Luckily, I’m fairly adaptable and not easily deterred when food cravings are involved, so I began to rummage around in our fridge and pantry. I found a pint of heavy whipping cream, sugar, homemade vanilla extract and chocolate chips. I’ve seen recipes for no-churn ice cream that call for eggs and sweetened condensed milk, but the eggs were too high-maintenance for what I wanted to do, and I already had used my last can of condensed milk. Making do with what I had, I decided to give it my best shot. (*spoiler alert* it was DELICIOUS!)
In a previous recipe I posted for homemade pumpkin spice butter, when processing the cream, it becomes whipped before separating into butter and milk which inspired my train of thought in creating this recipe. Here are the ingredients and supplies needed:
1 Pint of Heavy Whipping Cream
¾ cup of sugar
5 Tablespoons of Real Vanilla Extract (I used homemade vanilla extract that I made using a recipe from the blog Farmhouse on Boone. The recipe can be found HERE.)
(optional: half a bag of chocolate chips)
Bread Loaf Pan
Large Mixing Bowl
Pour chilled, heavy whipping cream into a large mixing bowl and mix with a hand mixer on the highest speed until just before the consistency resembles whipped cream (about 90 seconds). Gently stir and fold in remaining ingredients in this order: sugar, vanilla extract.
Next, pour mixture into wax paper lined bread loaf pan. I opted to add chocolate chips when I folded the sugar and vanilla into the mixture, but they sank to the bottom, so I would likely add those as toppings AFTER the mixture was completely frozen. Freeze for 3-4 hours and ENJOY this lightly-textured ice cream!
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Savor the moment,
Natalie from Deerwood + Jones