recipe, sweet

Coconut Vanilla No-Stir Ice Cream

When I was in high school, I used my Mom’s ice cream maker for a friend’s Christmas Party. I made candy cane ice cream, and it was a hit! I remember taking the big bowl out of the freezer every couple of hours to give it a big stir. But I remember feeling it was somewhat time consuming, so I never really made it again. I don’t even think anyone else in the family has used that machine since!

But with this blanketing heat here in the bustling city of Montreal, I’ve been aching to try an ice cream recipe that doesn’t require an ice cream machine. I found this recipe and knew I had to try it out for two reasons: firstly, it seemed very easy because it had a short ingredient list. And secondly, it’s perfect for lazy people because there is no stirring! Put it in the freezer and then [try to] forget about it.

Now, I believe this type of ice cream is called semifreddo, as the Italian like to put it. And it is supposed to be sliced, not scooped. But I like to do things my way, so I scooped. Feel free to do as you like as well! ๐Ÿ™‚

The pictured ice cream is speckled with vanilla seeds and coconut flakes, a fun flavour and textural combination!

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Coconut Vanilla No-Stir Ice Cream

Ingredients

  • 1 can of sweetened condensed milk (12 oz)
  • 2 cups whipping cream
  • 1/2 cup of candy/fruits/flavours – I used unsweetened coconut and the seeds of one vanilla pod

Directions:

  1. Pour your sweetened condensed milk into a large bowl and add in your toppings.
  2. In another bowl, with an electric mixer beat the cream until it forms stiff peaks. Fold the cream into the condensed milk.
  3. Pour mixture into a freezer-safe container, and freeze for at least 6 hours before serving. Slice or scoop, as preferred!
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Recipe from Baker Bettie