Homemade Ice Cream

(No Machine!)

Heyoooo! Happy Friday!

So I love ice cream- but it doesn’t love me or my intestinal tract. If you catch my drift……. so it’s definitely a once in a while treat. And Custard it pretty much a no go. Butttt I came across this recipe for home made ice cream with no machine needed?!? whaaaat? of course I needed to try that. And I’m so glad that I did. This is virtually limitless with possibilities I you could put so many different flavors into this!! My favorite ice cream of all time is Chunky Monkey by Ben and Jerry’s. TO. DIE. FOR.  This sort of reminded me of it but even better since it contains peanut butter 🙂 I can’t wait to come up with the next concoction for this recipe.

I couldn’t believe how much like regular real ice cream this was! Jake literally didn’t believe me that I made it. You need to give this a try and let me know what you think! Also please share your flavor ideas with me in the comments below! Here are some of my original thoughts:

• Cookie Dough with caramel swirl
• Coffee Ice cream with chunks of chocolate truffle
• Peanut Butter Caramel Pretzel
• Brown Sugar & Brandy
• Strawberry Rhubarb Crisp
• Pumpkin Pie
• Creme Brulee
• Cannoli

Clearly you can tell it’s taking a LOT of self control to have only made this recipe once. Take peek and let me know what you think!

Banana Pudding Ice Cream with Peanut Butter and Chocolate Fudge Swirls

Ingredients:

1 can (14 oz) sweetened condensed milk
1 pkg (3.4 oz) banana cream instant pudding mix
1 banana, sliced
2 graham crackers, broken into small pieces
2 cups (1 pint) heavy cream
1/2 cup peanut butter
1/2 cup hot fudge ice cream topping

Instructions:

1. Put peanut butter into a bowl, and place in the freezer for about 30 minutes to firm up. Meanwhile, whisk pudding mix into sweetened condensed milk. Stir in sliced banana and graham cracker pieces.

2. In a large bowl beat heavy cream until it resembles whipped cream(you may need an electric or stand mixer for this). Fold the whipped cream into the sweetened condensed milk mixture. Retrieve peanut butter from the freezer and pinch off teaspoon-sized dollops and drop into the ice cream. Next squeeze teaspoon-sized dollops of room temperature hot fudge topping into the ice cream. Gently fold it all together.

3. Store in a two-quart container and freeze overnight. Serve the next day, topped with whatever your little heart desires!

Here is a picture of it in it’s container ready for the freezer!!

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xoxo