So it’s hot, right? We asked for this. Through the snowy days and sludgy nights we dreamed of these hot summer days. But when it all gets a little too much and the A/C is down (for those lucky ducks that have it!) the only cure is an ice cold, creamy, frozen treat! The only issue is that more often than not, you’ll end up standing in a long line just to quench your heatwave-induced mania.
Forget the lineups that keep you waiting because FORA has got you covered! Below the cut you’ll find the world’s easiest, creamiest and dreamiest ice cream recipe—no heavy equipment required.
BY ELME JORDAAN @freakinthekitchento
WHAT YOU’LL NEED
•1 can of Condensed Milk
•2 cups of Heavy Cream or Whipping Cream
•Ingredients for flavour variations: lemons, blueberries, chocolate, cherries, cocoa powder, peanut butter, toasted marshmallows, waffle cone pieces—anything your heart desires! The possibilities are endless.
1. Whip the cream with a whisk, blender, mixer or my not-so-secret cottage trick, shake it in a mason jar (I know, I know, it’s too hot to be active, but if everything is chilled before you start it cuts down half the time!)
2. Fold the condensed milk in to the whipped cream.
And that’s it. No really, that’s actually it. Now take the cream, add some flavourings and make some magic! Here are three variations that we suggest.
Make the above base and squeeze in the juice of one lemon. If you like your ice cream extra lemony, add the zest of the lemon as well. Now if you’re strapped for time (or just a little lazy), toss in some fresh blueberries. But if you’re feeling fancy, take ½ cup of blueberries and cook them down on medium heat with a splash of water. Once they’re sticky and dark, let the syrup cool. Once cool, swirl the blueberry syrup into your lemony base. Pour the concoction into a freezer-safe container and in four hours you’ve got yourself a lemon and blueberry ice cream heaven!
Make the above base and stir in 1/3 cup of cocoa powder. Slice and dice some cherries and toss those babies in. Pour the mixture into a freezer-safe container and you’re set in four hours.
Make the above base and stir in a heaping tablespoon of peanut butter (or almond butter). Toast some marshmallows (about 20 should do) to a golden brown so you get that campfire flavor. Crush in some waffle cones or cookies of your choice, you’re the boss! Stir, freeze for four hours and then gobble up your masterpiece.
Take this recipe and make all of your magical ice cream dreams come true. You deserve it!