So, this thing keeps happening over and over and over. I find a really great recipe or idea, and right as I am about to post it, one of my favorite food blogs, Our Best Bites, publishes a post of the exact same thing. Sometimes right while I am typing up a post, they will put up a post of something similar. I guess great minds think alike, right? It has become a little joke between my husband and I. The thing is, I wish my blog was more like theirs and I am always trying to improve my blog, but I really really don’t want to look like I am copying this blog that I idolize. I have left off a lot of posts, because of it. So just yesterday as I hopped on the computer to do some blogging, I looked at Our Best Bites, and sure enough, two ingredient ice cream. My husband and I chuckled and I decided that this recipe is too good not to have in my archives. I actually got this recipe from Kevin & Amanda’s blog.
This recipe is so easy and you don’t even need an ice cream machine. It has a creamy, rich texture and you can add any flavorings. It literally took me 5 minutes to put together. I took the base of cream and condensed milk and added some cinnamon, butter, and vanilla for a delicious Cinnamon Bun ice cream. Or you could crumble up some doughnuts and stir them in. Or you could do both and have a cinnamon bun cake doughnut surprise, like I did. Hehe. It was amazing. It tasted like creamy cinnamon doughnuts. It was wonderful.
Ingredients:
- 2 C.heavy whipping cream
- 1 can sweetened condensed milk
- 3 TBSP. melted butter
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 2 soft cake doughnuts
Directions:
1. Whip the cream until firm peaks form. I use my blender and it takes about 30 seconds, but you can also use egg beaters.
2. In a separate bowl, mix the sweetened condensed milk and all flavorings and add-ins, in this case, the cinnamon, vanilla, butter, and doughnuts. Just crumble the doughnuts up into pieces. Leave a couple big chunks because they are yummy.
3. Gently fold the cream into the condensed milk until combined.
4. Place in an air tight container and freeze for 6 hours. No need for an ice cream maker because the whipped cream adds plenty of air into the ice cream, giving it a wonderful creamy texture.
What ideas do you have for flavors and add ins? Be creative. Comment your ideas below!
Recipe adapted from Kevin & Amanda.
I have to draw the line here… I'm afraid I would eat the whole bowl BEFORE I froze it.
YUM. That is just wrong–two such delicious things, how could you resist the temptation to eat it all yourself? I think your blog is every bit as good as the other (which is fun too–I checked it out), just so you know. 🙂