Guys, this drought has been unbearable. I’m a clouds-and-rain type of girl, but since I’ve stubbornly decided to live nowhere but Los Angeles, I have to get a bit crafty to stay cool. With the temperatures in Southern California soaring over 100 degrees this weekend, I had to take this cooling down business into my own hands. The answer? Ice cream! And honestly, who wants to buy ice cream when you can make your own?!
If you’ve got a hand/stand mixer and a grocery store nearby, you can make this ice cream. So grab your car keys and go get a pint of heavy whipping cream (near the milk!) and a 14 oz can of sweetened condensed milk (in the baking aisle – my favorite!). If you’re craving vanilla, that’s all you’ll need! Otherwise, get some other ingredients to whip up your favorite flavor. Sohrab loves chocolate – so I brought out our baking cocoa, which of course we had on hand – since, you know, Sohrab loves chocolate. Yum!
So as a reminder, here’s what you need to make your own ice cream:
- a hand mixer (or a stand mixer)
- a little mixing bowl
- a freezer
- 1 pt heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 tbsp baking cocoa (and/or any other ingredients you dig!)
Yes, that’s it! Ladies and gentlemen – start your mixers! Pour your heavy whipping cream into the bowl and mix until it’s nice and thick. Then add the sweetened condensed milk – it looks goopy but it adds deliciousness! Mix that in and you’re ready to add your flavors. Food for thought: I added one tbsp of the cocoa at a time so it wouldn’t explode everywhere once I started mixing it in. Perfect! And we’re done. Park that puppy in the freezer for the next six hours and daydream about tonight’s dessert!