No Churn Tropical Ice Cream
Baby it's hot outside!! We've got the perfect remedy. This no churn ice cream recipe is so easy and delicious you will find yourself whisked away to an unknown tropical island where you can feel one toe swishing back and forth through the warm white sand and the rest of your unbelievably relaxed body is happily laying in a hammock while you are being fed fresh fruit by ... (you fill in the blank). Anyway, it's that good.
One 14-ounce can sweetened condensed milk
1 1/2 teaspoons pure vanilla extract
Pinch of salt
2 cups heavy cream, cold
1/2 cup sliced fresh strawberries
1/4 cup chopped fresh pineapple
Let's do it!
I used a 9 x 11" ceramic cake pan but you could use any type of cake pan or a loaf pan
Mix together the condensed milk, vanilla and salt in a large bowl, set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the mixed whipped cream into the condensed milk mixture with a wooden spoon until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into your chilled pan, cover with plastic wrap and freeze until thick and creamy, like soft-serve, about 2 hours. Mix in fresh fruit. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Adapted from Food Network
Our 6" or 7" bowls are the perfect way to eat this delicious ice cream.
Shop wooden ice cream bowls HERE