It’s nearly October and it’s still 100 degrees out. What? This is what happens when you live on the West Coast. As a result of this oppressive heat, I’ve been on a vanilla ice cream kick (topped with my Chocolate Chip Peanut Butter Cookies) and decided to try my own No-Churn Homemade Vanilla Ice Cream.
I seriously could eat vanilla ice cream every day. Am I the only one who feels this? I obviously try not to but sometimes you just need a scoop of delicious vanilla bean while watching your favorite movie on a Tuesday night.
What am I talking about, I literally don’t have time to watch movies. Instead of enjoying a heaping scoop of ice cream while relaxing on the couch, I am hunched over my seemingly endless homework, gorging myself with vanilla ice cream (because stress eating is real) and pretending I’m not two seconds from a break down. #college am I right?
In all seriousness, I have been so incredibly busy since sophomore year started but I am also loving school. For any freshman out there, I could not be more serious when I say sophomore year is so much better than freshman year. I am way happier and way more comfortable.
Aside from school, I recently started a new job at an absolutely wonderful place called The Studio (MDR), located in Los Angeles. Let me tell you, this fitness studio is unreal. The workout is amazing, the results are amazing, the people are amazing, wow. I could continue forever but seriously calling all Los Angeles based readers: you need to attend a class. I will write a post about it shortly because I am so excited to be working there.
To focus back on this homemade ice cream: I was very pleased with the result, although it was much creamier than I had anticipated. I typically like a light and airy ice cream so I found that I only wanted a little bit because of how dense it is. That’s probably a good thing, right? Well, I’m telling myself it’s better that I only want a small scoop each time I dive in for some much needed comfort food.
I highly recommend taking this recipe and adding your own toppings whether that be fruit, cookies, whipped cream, etc. I love crushing one of these cookies on top. Oh my, it is good.
Pro Tip: if you live somewhere warm, enjoy this ice cream to cool off. If you live somewhere cool (or like pie) add it to a piece of warm berry galette or pumpkin pie.
- 1 pint heavy cream
- 14 ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- In a bowl, combine the vanilla extract and sweetened condensed milk. Stir until combined.
- In a separate bowl, whip the heavy cream on high until stiff peaks form.
- Turn the mixer on low and slowly add the vanilla mixture to the heavy cream.
- Once they are fully combined, pour into a freezer safe container and freeze for several hours, or overnight.