This rich and creamy ice cream, can be made using only 3 ingredients; and no machine needed!
It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from each other's blogs and then blog about it. It's so exciting to see who had my blog every month and to see what recipe they chose to make! This month I was assigned to Loy's blog- From Grandma Loy's Kitchen. Loy is a grandmother of 3, who enjoys being in the kitchen and whipping up tons of delicious recipes from scratch. I LOVED browsing through Loy's blog because it is packed full of awesome recipes ranging from Asian to Tex Mex and breakfast to dessert. I especially love her DIY Groceries collection, where she shares from scratch recipes, for many grocery staples found in all of our pantries/fridges.
So many of Loy's recipes caught my eye. I really had a hard time deciding what to make. I wanted to make her Japenese Fried Chicken and the Bumpy Rhubard Coffee Cake, but since the weather was HOT and sweaty, I went with the Easy No Machine Ice Cream. This recipe caught my eye because every summer I tell myself that I'll make homemade ice cream, but just really don't want to spend the time making a custard. I liked that this recipe used just a handful of ingredients, most of which I always have on hand.
This ice cream is insane! I went with a Nutella version, since we were out of chocolate syrup. It is silky smooth and VERY rich. One scoop goes a long way this this. I am excited to try different variations this summer. I mean how easier can it get? Condensed milk, soft peak whipped cream and add ins!
Easy No Churn Nutella Ice Cream
1- 14 oz can, sweetened condensed milk
1/2 c Nutella
2 C (1 pint) 35 % whipping cream
In a large bowl, combine the condensed milk and Nutella until smooth. In a separate bowl whip the cream, to soft peaks. Gently fold whipped cream into the Nutella mixture. Pour into a 2 quart container, cover with plastic wrap (directly onto the surface of the ice cream), cover and freeze for a minimum of 6 hrs, to over night.
Makes 1 1/2 quarts of ice cream.