Easy, Spectacular Freezer Ice Cream - No Machine Needed!

ItalianMama's Note:

Thick, rich, and creamy, and with a texture to rival (or even surpass) homemade ice cream from a machine. Seriously. My machine-made ice cream often turns out a little icy, but this doesn't. Just dense creaminess. And it's super simple to make. If you can operate a hand mixer, you can make this. "Cooking" time is freezing time.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 1 (14 ounce) can sweetened condensed milk
• 1 cup whipping cream, chilled
• 1/3 cup unsweetened fruit puree (or other flavorings, see note below)

Directions:

1. In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
2. In a separate bowl, beat chilled whipping cream until stiff peaks form.
3. Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
4. Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
5. Makes about 1 1/2 pints (3 cups).
6. Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it’s unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
7. Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.

Reviews

[GoodnPlentiful]

It's INSANE what an amazing recipe this is! I have been on the hunt for licorice ice cream for years now and it finally occurred to me to just make my own. I tweaked the recipe ever so slightly by using only 8 oz of the condensed milk then adding 2 oz of molasses (next time I'll probably use half the molasses as it kind of dominated the flavor) and 1/4 tsp of anise flavoring. The depth of flavor and the gelato-like consistency of the finished product was divine! This was so rich, smooth and toe-curling that I needed a moment to myself...

[Gerry]

WONDERFUL - AWESOME - and thanks to PAC I found a recipe I just might have missed. Admittedly while I was sure it would taste great didn't expect it to be so wonderfully creamy and taste like ice cream used to taste!Made using lemon juice which makes for a delicious flavor - had some think to the wonderful flavor of cheesecake - keep thinking to making it with peaches - others strawberries- Irish cream comes to mind. Perfect when wanting to serve a a special dessert - being rich and creamy used my favourite little glass ice cream dishes which had this looking as good as it tasted. A wonderful recipe find - this coming from one who rarely eats ice cream. Been deemed a ten here.

[Kimcooking]

I don't understand why anyone ever used a machine. I expected this is be ok, sweet, tasty but not like real ice cream. I was wrong- I could have served this to anyone and they never would have known it wasn't store bought ice cream. I used one can of low fat sweetened condensed milk, an entire package of light cool whip, one splenda packet and my favorite flavored coffee made strong. It was great. You could skip the splenda I think completely. The milk is VERY sweet.