One of my summer jobs in high school was working as an ice cream scooper at a local ice cream shop. The place is a local favorite, so on hot days we would often have lines out the door of customers wanting scoops of Michigan-made ice cream. Even though it was busy, sticky job, I have a soft spot in my heart for ice cream on a cone in the summertime.
That is why I was so geeked last year when I discovered that you can make homemade ice cream without a big bulky ice cream machine. This recipe has a similar base as my friend Viv’s margarita ice cream recipe, (which you MUST try), and just requires the means to whip heavy cream. I used a stand mixer, but you can also a handheld mixer or a whisk if you have triceps of steel. Beyond that, it’s just a matter of adding in ingredients to flavor your ice cream to your liking.
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- 1 qt heavy cream
- 2 cans sweetened condensed milk
- 2 T. vanilla
- 2 lbs fresh strawberries, chopped
- Whip cream by hand or using a mixer. Add in other ingredients, and stir to combine. Pour mixture into a large freezer-safe container. Cover and freeze overnight. Scoop and enjoy.