Homemade Ice Cream

A couple weeks ago, I received a feed from Amanda at Kevin and Amanda.

Amanda hails from Alabama and is a sweet girl, who makes all kinds of delicious foods and crafts and whatnots. She goes on cool trips, takes awesome photographs, and has two really cute dogs.

Anyway, she was hosting an Ice Cream Give Away and she posted how to make ice cream w/o an ice cream maker.

*huh?*

Automatically my ears perked up.

If you know me, you know that I LOVE ice cream, sorbet, gelato, pretty much anything dairy and yummy.

You may also know, although never diagnosed by a professional, I believe I am lactose intolerant.

For obvious reasons that I will not divulge into here, I love to enjoy a dairy product like anyone else, but I also know that by consuming them I will spend the next hour or so absolutely miserable.

Needless to say, I pick my dairy battles.

Last weekend we had some friends come into town and we had a cookout planned for Saturday evening.

I had been eyeballing a couple of different recipes that I wanted to try out.

This cookout would be the perfect time!

I had to try this recipe for a no-ice-cream-maker-ice-cream.

It is a quick mix up of whipped heavy cream and sweetened condensed milk and whatever toppings you so choose.

The possibilities are ENDLESS!

I chose to make the Cinnamon Bun Ice Cream that Amanda had made. (You can find the recipe here.)

While I was at the grocery store that morning, I thought I would also make a second flavor of ice cream and was set out to make Pumpkin Pie Ice Cream on my own.  Super Walmart didn’t have any pumpkin and I refused to stop at Ingles.

I opted to make vanilla.  After I got home I realized that I only had enough vanilla for the Cinnamon Bun recipe.

*drat!* 

I was back at square one.   I remembered that I had bought some macaroon cookies.

*yum*

I crushed up about 4-5 cookies,

then sprinkled a little Nutmeg and Cinnamon.

Folded it together,

Put it in a container and stuck it in the freezer.

Done.  Fino.

Took all of 10 minutes if even that to whip up two delicious looking ice cream flavors!

After a trip up to Bear Lake for some swimming off the dock,

we arrived back home and began preparing the feast.

The feast consisted of boneless BBQ Ribs, Grilled Marinated Chicken, Shrimp Skewers, Fresh Green Beans, Baked Macaroni & Cheese and Potato Casserole (the last two provided by Malea at Sassypants in SC.)

Dessert was Grilled Banana Splits…but more on that later.

Scoop O'Macaroon (L) and Cinnamon Bun (R)

Cinnamon Bun Ice Cream

2 c. heavy cream

1 can Eagle Brand Sweetened Condensed Milk (I used FF)

3 T. butter, melted

½ t. ground cinnamon

½ t. vanilla extract

In a large bowl, whip cream until it forms stiff peaks.

In another large bowl, whisk condensed milk, butter, cinnamon, and vanilla together, mixing well.

Fold in whipped cream.

Pour into a 2 quart container and cover.

Freeze for 6 hours.

Macaroon Ice Cream

2 c. heavy cream

1 can Eagle Brand Sweetened Condensed Milk (I used FF)

5 macaroon cookies, crumbled

Dash of Nutmeg

Dash of Cinnamon

In a large bowl, whip cream until it forms stiff peaks.

In another large bowl, whisk condensed milk, cookies, cinnamon, and nutmeg together, mixing well.

Fold in whipped cream.

Pour into a 2 quart container and cover.

Freeze for 6 hours.