Hot summer days always make me crave homemade ice cream. I want something that will keep my body cool and my tummy happy. However, if you’ve ever made ice cream at home, you’re aware that it’s not a quick task. Eggs must be tempered and cooked, the custard needs to be chilled and churned, etc. That’s why today, I’m showing you how to make Two-Ingredient No Churn Ice Cream in two different flavors.
As many of you also know, I’ve been working with HomeGoods (one of my favorite places to shop!) to create new and unique content for their blog, Design Happy. Inspired by National Ice Cream Day (which I totally missed) and the cute ice cream bowls I recently found at HomeGoods, I decided to whip up some ice cream but in a much easier way.
After seeing a few other bloggers and home cooks make homemade ice cream using only heavy whipping cream and sweetened condensed milk (I said it was easy, not healthy.), I figured it was time to try this simple recipe for myself.
For my Two-Ingredient No Churn Ice Cream, I chose two of my favorite flavors: birthday cake and cookies & cream.
With minimal effort on my part and a bit of time in the freezer, the ice cream was ready. I was truly impressed with the results. Given that I used a piece of store-bought cake and Oreos and only two other ingredients, I was beyond pleased with the deliciously smooth and creamy results.
Besides being so easy to make, the best part about this recipe is that you can put in whatever “toppings” you like to create the ice cream of your dreams.
Consider yourself fully equipped to beat the heat and celebrate National Ice Cream Day any day you wish.
Have you ever tried this method of ice cream making? What is your favorite flavor combination?
Enjoy the recipe!