No-Churn Vanilla Ice Cream

Kathy Riley

No-Churn Vanilla Ice Cream Recipe

It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream.
The best part? You don't need one of those silly ice cream machines! Now that's magic, if you ask us.

Ingredients
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional)
2 cups cold heavy cream
Directions
In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired.
In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture.
Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Note: Freeze, covered, up to 1 week.

Ice Cream Bread

Fernando Brown

ICE CREAM BREAD (Two ingredients! No, not a joke)
Perfect for making with the kids and infinite varieties

Makes One 8 x 4 loaf

Ingredients:
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Directions:
1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Scoop into the loaf and smooth out.
4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Oh, one more thing - others asked about the self-rising flour (if they didn't have it, could they simply use regular flour).

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour.
Source: At Home With Terri

Soda Pop Ice Cream

** Everything Holiday **

Soda Pop Ice Cream

You basically just choose your favorite soda (2 liters), add a 14 oz. can of sweetened condensed milk (could be fat free), throw it in an ice cream maker, turn it on and 30 minutes later you have a creamy blend of deliciousness. The variations are endless, like Sunkist for a dreamsickle taste or Rootbeer float.