Apple Pie and Homemade Vanilla Ice Cream is there anything more Thanksgiving like? OK maybe Pumpkin Pie but the Apple pie and ice cream has to be tied for first. Today as we sit here a week before the big day I thought I should share a few holiday recipes.
Ice Cream For Dessert
If you follow me at all you know I accidentally stumbled on a no churn easy ice cream recipe a few years ago. While making Margarita Pie I tried to figure out what to do with the excess filling. And then Margarita Ice Cream was born, quickly followed by a Chili Chocolate.
I never thought to try an Homemade Vanilla Ice Cream until this Fall. It is the perfect addition to our Thanksgiving table. Honestly if we are having Homemade Apple Pie should we not also have the best topping?
What you need to Make this Dessert
You will only need to gather a few simple ingredients but you do need to give yourself time. This is not a whip up and have ready in 10 minutes treat. Well actually it does whip up in no time but you need to allow “Freeze time”. for it to really work. Go figure ice cream needs to be frozen.
1 vanilla bean
2 c. heavy cream
14 oz. sweetened condensed milk
Optional, to serve:
Whipped cream, maraschino cherries, chopped nuts, or favorite choice of toppings
How to make Ice Cream
Lets get started and make some frozen treats shall we?
- Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.
- In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the sweetened condensed milk and vanilla bean seeds and stir to combine.
- Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.
- To serve, remove from freezer and let soften for a few minutes before transferring to individual serving bowls. Enjoy!
No Churn Vanilla Ice Cream
Ingredients
- 1 vanilla bean
- 2 c. heavy cream
- 14 oz. sweetened condensed milk
Instructions
- Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.
- In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the sweetened condensed milk and vanilla bean seeds and stir to combine.
- Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.
- To serve, remove from freezer and let soften for a few minutes before transferring to individual serving bowls. Enjoy!
Notes
Nutrition
