There are a few things I think I’ll likely never bake or make. Most of them I feel would be too complicated – a lot of pastry type foods or fancy, lengthy dinner recipes. And I am fine with that. I think there are plenty of other easy things to make. I never thought I’d make ice cream because I do not have an ice cream machine and I don’t really desire to own one. However, we I saw a recipe pop up over at Kevin & Amanda, I knew I had to try it out! What a simple ingredient list.
Cinnamon Bun Ice Cream
2 cups heavy cream
1 (14 oz.) can sweetened condensed milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Recipe via Kevin & Amanda. Side note, I am loving the hanging rack for the measuring cups!
I placed my metal bowl and wire whisk in the fridge overnight to make sure everything was cold. The cream whips up better if it is nice and cold! But your whisk attachment on, start it up on medium and walk away. It takes a while to get it fluffy. You could do this by hand, but I do not recommend it!
In the meantime, combine your sweetened condensed milk, melted butter, cinnamon and vanilla. Whisk that together.
Make sure your cream has peaks. Once the cream gets “fluffy”, it takes very little time to get to the right point. You could very quickly overbeat the cream so watch it carefully.
FOLD the cream in with the milk mixture. You don’t want the cream to loose all the air that was just beat into it.
It should looks very light brown and smooth. Pour into a container to be frozen for at least 6 hours. This is very fluffy at this point like cool whip. It will harden up but it is very creamy obviously. This went VERY well with spiced zucchini cake. I think it would be a delicious filling between snicker doodle cookies and I might try that if I get time this week.
I couldn’t stop there! I needed to use my other 2 cups of cream before it went bad. Enter peanut butter ice cream and cookies!
- 2 cups (1 pint) cold whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup peanut butter
- 2 teaspoons vanilla extract
- 1-2 cups crushed cookies – I used fudge stripes, anything would work though. I used about 19 cookies.
Do a similar approach of whipping the cream and incorporating the other ingredients in a separate bowl. Fold together and freeze for at least 6 hours.
This is what it looks like before it is frozen. They are both really good and easy to make on your own with no fancy equipment required.
Zucchini cake with cinnamon ice cream. Enjoy friends! I hope to have some savory recipes coming up soon…if they turn out!