Of course we rarely ever eat ice cream in our house… but when we do, we definitely make the most of it with the simplest ice cream recipe ever. You can add whatever flavour you like to the base of cream and sweetened condensed milk. Here are some of our favourites.
This is definitely a sometimes food!!
The original, and some in our household say the best!
- 1 * 600 ml thickened cream
- 1* 400 gm tin sweetened condensed milk
- 1-2 tablespoons chicory and coffee essence (taste after the first tablespoon and add more to taste)
- Beat all the ingredients together-using a handheld electric mixer is simplest – you can mix it in the bowl you’re going to serve the ice cream in, as long as you can cover it in the freezer.
- Place in the freezer, take out and re-beat every 1-2 hours to prevent it from going icy-depends a bit on how quickly your freezer freezes.
- Make sure you go out for a run between beatings to make room for those extra calories you’ll be packing in!
Berry Ice Cream
Substitute the coffee and chicory essence for a mix of your favourite berries. Make sure you blend the berries first so the flavour.
You’ll need to be vigilant about beating whilst the ice cream is freezing. Due to the water content of the berries, it does have a tendency to ice up.
Vanilla Bean Ice Cream
Split a vanilla bean, scrape out the seeds and add to the cream and sweetened condensed milk. I also chopped the pod roughly into big pieces and threw that in, but be careful not to serve anyone these pieces. I haven’t tried it, but I think it would work best if you leave the mixture in the fridge for an hour or 2 before freezing, to let the vanilla bean seeds infuse the creamy mixture with their aromatic flavour.
It’s a toss up between vanilla bean and chili choc for my favourite.
Chili Choc Ice Cream
You can buy bars of Lindt dark chocolate and chili, but when I made this mixture, I didn’t find it hot enough. The combination of the dairy and the cold temperature has a rather cooling effect on the fiery chili. I usually add heaps of chopped chili to the chocolate mix.
Melt dark chocolate – I just used a regular chocolate bar, not cooking chocolate, chop some chili -your spice tolerance will determine how much chili and whether or not you chuck in the seeds. Mix with the cream and sweetened condensed milk.
Pine Lime Ice Cream
Add crushed pineapple (very well drained if you are using a tin) and lime cordial or lime flavouring to the cream mixture, and you have your very own splice. Another one which requires quite a bit of blending during the freezing process, both to prevent it from icing up, and to stop the pineapple from settling on the bottom.
There’s almost a limitless number of variations on this amazingly simple ice cream recipe. Have some fun, and create.