Life is pretty good right now.
I have a job, I have a home, I have a gym membership, I have a new/old car, I have my health, I have an adorable husband, it’s almost summer. Even though there’s seemingly always something I could whine over, I can’t complain when I’ve been so incredibly blessed.
So in that spirit, I’m taking a moment to say that I am extremely well provided for, healthy, happy and joyful, and it feels really good.
And another thing that’s tipping me over the happy scale lately? Homemade NO-CHURN ice cream. Vanilla to be exact. And yes, you read right – three ingredients. Oh my dear word.
Friends, if you haven’t heard of the no-churn ice cream phenomenon, you need to be aware of it now. You can make delicious ice cream at home without a clunky, annoying, expensive piece of equipment. All you need to make the sweet stuff is a spoon, a bowl and a hand mixer. That’s IT.
And does it taste like the real thing? Absolutely, minus a bit of the density due to the lack of egg yolks. But who really wants to eat egg yolk for dessert anyways? Not this girl. Not I. Three ingredients shall satisfy this sugar-seeking stomach from now on (unless I’m at Dairy Queen – Banana Cream Pie Blizzard much?).
No-Churn Three Ingredient Vanilla Ice Cream
adapted from the stone soup
1 cup heavy whipping cream + 1/4 cup half & half
1-2 cups powdered sugar
1 teaspoon vanilla extract
Method | Pour cream and half & half into a large bowl and beat with a hand mixer until semi-stiff peaks form. Then add vanilla and powdered sugar 1/2 cup at a time, folding in lightly. Add sugar to taste and give it a sample as you go to make sure it doesn’t get too sweet. Then pour into a freezer-safe container, cover with plastic wrap and a lid, and freeze overnight or at least 6-8 hours. Serve plain, with fresh strawberries, or a drizzle of chocolate syrup.
I didn’t know quite what to expect but my goodness this stuff was addicting. I shared it with my housemates after dinner one night and they couldn’t believe it was 1) homemade, 2) no churn, and 3) only had three ingredients. I was absolutely floored with how it turned out.
As I mentioned before, this ice cream isn’t quite as dense as traditional ice creams since it doesn’t have any egg yolks, and also has a lot of air incorporated into it with the whipping. But I loved the light, fluffiness of it, the simple vanilla flavor, and its perfect sweetness. Although it was fantastic just plain, my favorite serving method was slicing a few fresh strawberries over the top. Does it get any more summertime than that?
P.S. Don’t forget to enter my Cascal Natural Soda Giveaway! I’ll pick a winner on Friday.