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Homemade Ice Cream

Despite my obsession with testing less-than-healthy recipes I see on Pintrest, I’ve been doing well on the “healthy eating and staying active” front. But when I saw how easy it was to make ice cream from Kevin & Amanda’s blog, I completely justified the calorie splurge. I had sweetened condensed milk in my pantry, so I was halfway there. I knew I’d add nutella after the jar stared back at me from the shelf. Besides, adding it to a recipe now means I won’t be consuming it by the spoonful later. I can’t say enough wonderful things about that little jar, mmm love. Also in the pantry was a box of snickerdoodle cookies I bought for Leia that she wasn’t thrilled with. I’m not sure how someone genetically linked to me snubs a cookie. So I crushed up some cookies to mix them in. Snickerdoodle Nutella Ice Cream. Oh yes.

After a quick trip to the store (I was going anyway), I picked up heavy whipping cream and got to work.

Kevin & Amanda’s pictures are really pretty, guaranteed to inspire. My photo is purely functional, taken with an iPhone in crappy kitchen lighting.

Mix 2 cups heavy whipping cream until stiff peaks form. Mix together your toppings (half jar of nutella, 1 cup crushed cookies, splash of vanilla) with 1 can of condensed milk in a separate bowl. Fold in the whipped cream. Put it in a container with a lid and into the freezer overnight.

The next day I snuck a few a lot of spoonfuls because I couldn’t wait until after dinner when I made a bowl for Leia and I to share. The texture was great, just like store bought ice cream. There were a few downfalls, but none of them were deal breakers. It was a little too sweet from condensed milk and nutella together, the richness of the heavy cream left a buttery aftertaste on my tongue, and it melted a little faster than store bought ice cream.

Then I tested the recipe using only 1 cup of light whipping cream and 1 cup of half and half vs. two cups heavy whipping cream. I chopped up some strawberries and let them sit covered in the fridge with a squeeze of lemon and a spoonful of sugar for a few hours, then added it to the mix. The texture was a little icy in comparison, but still a lot like store bought ice cream. It was just the right level of sweetness, and not overly rich. It still melted a little too fast.

Taking a picture on my patio, the only place I get decent natural light.

The cookie is my solution to using up the rest of the nutella (to avoid eating it with a spoon later). It’s a ridiculously simple recipe I saw on Pintrest. The verdict? Eh, they were alright. Maybe because I knew there were only 3 ingredients (1 cup nutella, 1 cup flour, 1 egg) I felt like it was lacking something. The nutella flavor didn’t really come through, it was just a crispy/chewy chocolate confection. The fresh strawberries were a nice addition.

I kept a very small container with two servings for myself and gave the rest to my mom. Next up on my recipe testing is comfort food like mac n cheese and chicken & dumplings, yum!


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