And a totally non-Sarah recipe today. After sucking it through yet another day of our abnormally warm summer and wanting ice cream….and then of course reading every container of ice cream in the store. And leaving empty-handed. A pint of 5 ingredient ice cream is $3 to 6 for quality. That meaning no fillers, no cellulose, no polysorbates, etc. By then I was either going to buy gelato that was $5 a pint or make my own. I probably didn’t save a lot since I used organic ingredients, but I also know what went into it (and I got 2 pints in the end!). Hands on time was maybe 10 minutes and within 3 hours we had bowls of delicious, creamy, cold ice cream. Yum!
The neat part of using sweetened condensed milk? It stays scoopable after being frozen. One problem about homemade ice cream (especially vegan ones), is the lower in fat they are, the harder they are to scoop out, as they get icy. Even full fat ones can have this issue. The sugar in the milk worked perfectly!
Vanilla Ice Cream
- 14 ounce can or bottle sweetened condensed milk
- 5 ounces canned evaporated milk
- 2 Tbsp granulated sugar
- 2 tsp pure vanilla extract
- 2 cups whole milk
Whisk the ingredients together in a large bowl. Chill for 30 minutes.
Pour into ice cream maker, follow directions for freezing (Our Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker takes 30 minutes).
Transfer soft ice cream to glass storage containers immediately, store in freezer for a couple of hours to finish setting up.
Makes 1 quart.