Yummy Homemade Ice Cream Without a Icecream Machine

Peanut Butter Cup Chocolate Swirl Ice Cream

Time: 10 minutes

Yield: 1 quart

Recipe idea from Kevin and Amanda

PRINT RECIPE

2 C heavy whipping cream

1  14 ounce can sweetened condensed milk

1 t vanilla

dash salt

8 regular sized peanut butter cups, chopped

4 T Hershey's syrup

1. Pour the heavy cream into your stand mixer. 2. Whip the cream on medium high speed for about 5 minutes. You want the cream to form a stiff peak. 3. When your cream has been whipped enough, pour your sweetened condensed milk into it. Return the bowl to the mixer and beat until the milk has been incorporated. 4. Add the vanilla, dash of salt, chopped peanut butter cups and Hershey's syrup. Stir it with a wooden spoon, until combined.

5. Pour the heavenly concoction into a freezer safe storage container. Cover the ice cream and freeze for at least 6 hours.

Bubble Gum Ice Cream

Time: 10 minutes hands on + 6 hours freezing time

Yield: 1 quart 

Recipe idea from Kevin and Amanda

PRINT RECIPE

2 C heavy cream

1  14 ounce can sweetened condensed milk

1/2 t vanilla

Americolor Deep Pink Food Coloring Gel

1-3 t bubble gum flavoring

1. Pour the heavy cream into your stand mixer. 

 

2. Whip the cream on medium high speed for about 5 minutes. 

 

You want the cream to form a stiff peak. 

 

3. When your cream has been whipped enough pour your sweetened condensed milk into it. Return the bowl to the mixer and beat until the milk has been incorporated.

 

You can find both of these lovely treasures at 

Hobby Lobby. 

4. Add the vanilla, dash of salt, food coloring and bubble gum flavoring. 

 

Stir it with a wooden spoon, until combined.

5. Pour the heavenly concoction into a freezer safe storage container. I like these handy GladWare containers. Cover the ice cream and freeze for at least 6 hours. 

 

PLEASE DO NOT, UNDER ANY CIRCUMSTANCE

PUT REAL BUBBLE GUM

IN THIS ICE CREAM.

YOUR TEETH MAY NEVER RECOVER
AS THE GUM GETS FROZEN....

AS SOLID AS A ROCK.