About a year ago, some one sent me this recipe and said “You have to try this”, so I did. I was sold immediately, and I am here to tell you this is something that you will keep in you bag of tricks for a very long time. I love ice cream – OH how I love ice cream! I have carried on a very open and unapologetic love affair with ice cream since way back.
I can still remember sitting on the ice cream churn and turning the handle. All of the kids took turns on the crank – we were not sad when electric churns came along. Ashburns Ice Cream in Ft. Worth was a favorite destination for my family when I was growing up and of course there was always a carton of ice cream in the freezer at our house. Nothing though could beat the freshness and flavor of the homemade ice cream that we would make at the ranch.
This recipe is for homemade ice cream, but you don’t need a churn. That’s right – this is a no churn ice cream and it is delicious. The great thing about this recipe is it is a base that can be flavored just about any way that you want it. On this batch I used cinnamon and banana…you are going to love this.
- 2 cups cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 cup bananas mashed
- 1 tsp cinnamon
- Place cream in a mixing bowl and mix on medium until peaks form. Add condensed milk and vanilla and mix until completely blended.
- Add banana and cinnamon and mix until completely incorporated. Pour mixture into a storage container and cover and place in freezer for 8-12 hours. (I use 1 quart plastic containers with lids.)