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Once upon a time, making ice cream at home was a hassle. Eggs to separate, machines to haul out, and in the end—meh. Enter Esty Wolbe and the creamy, dreamy no-churn ice cream recipe.
For more great, easy cooking, watch Easy Does It!
2 cups heavy cream
1 teaspoon Gefen Vanilla
pinch of salt
oreo pieces
brownie bits
cookie dough
lotus crumbs
fudge
caramel
chopped nuts
crushed sugar cone
In the bowl of a stand mixer, whip the cream with vanilla and salt until soft peaks form. Be careful not to overwhip as it may turn into butter. When soft peaks appear, incorporate the condensed milk at low speed. Stir in your favorite mix-ins and pour into a container.
Freeze until firm, at least six hours.
How Would You
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If I wanted to make it mint chip , how much mint extract should I put in?
I would start with a tiny bit- like half of the capful and adjust to taste, as I find the smallest bit of mint extract to be very flavorful.
This looks YUM! Can’t wait to try it! Can it be done using a hand mixer?
We haven’t tested it but you sure can try! Keep us posted on how it goes please.
what fudge did she use? how do you make it? looks delicious.
Thanks
Hi Kayla, the full recipe is listed above, if you’re looking to make it. For the fudge, it looks like Esty used brownie bits.