2 Ingredient Ice Cream Sweets

2 Ingredient Ice Cream

2 cups heavy cream, very cold
1 (14 oz.) can Sweetened Condensed Milk
about 2 tsp. vanilla extract (optional)
*optional ingredients from below

Mix on high speed cream until it becomes stiff, 2-4 minutes, depending on your mixer. Fold in sweetened condensed milk. If you are adding in any of the optional extras, do that now. Transfer to a container with a lid and freeze for 6 hours.

*Optional Ingredients

• 1/4 cup chocolate chips, chopped
• 2 Tbsp. chocolate syrup
• 1/4 cup nuts
• 1/4 cup maraschino cherries
• 1/4 cup fruit, chopped
• 1/4 cup cookies, crushed
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ICE CREAM BREAD

Ingredients

• 2 cups of softened ice cream, any flavor
• 1½ cups of self rising flour

Instructions

1. Preheat your oven to 350 degrees. Grease an 8.5"x4.5" pan. (anything from 8x4-9x5 will work).
2. In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.
3. Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
4. Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
5. Remove from oven and allow to sit for about 5 minutes.
6. Remove from the pan and allow to cool the rest of the way on a cooling rack.
7. Enjoy warm or at room temp. Only keeps for 2-3 days.

Extra-Easy Summer Birthday Ice Cream Cake

This is so simple, it isn't even a recipe. The ingredients are...

• 1 to 2 containers Breyers strawberry ice cream
• 1 to 2 ready-made, store-bought angel food cakes

Can you substitute another brand of ice cream? Sure, but don't say I didn't tell you so. Breyers strawberry is light and refreshing, contains real strawberries plus five other ingredients I recognize, and tastes just like strawberry ice cream should. Can you make your own angel food cake? Sure! But...why? My local Publix does a lovely job with that, and I'm already at the store for the ice cream, so.

The "how to" is easy, and you've probably guessed already, but here it is. Let the ice cream sit out on the counter until it's runny. (I used to do this in the microwave, but I must admit the consistency is a little better when it melts on its own.) Open the angel food cake containers.

In a two-piece angel food cake pan, alternate layers of ice cream and torn pieces of cake. Use a rubber spatula to spread the ice cream and level the layers. For a smaller cake, use one cake and one container of ice cream. To fill the pan and make a more spectacular cake, use two of each. You may want to cover the bottom of the pan with plastic wrap, in case it leaks.Now, put the whole thing in the freezer and go on about your day. When you're ready to plate the cake, remove the outer shell of the pan, turn it over on a cake plate, and stick a warm washcloth in the center tube. Now read a book or something. In a few minutes, you will hear the cake slide off the tube and onto your cake plate. This will make a soft plopping noise. Put your book down and remove the second part of the cake pan. Put your cake back in the freezer until you are ready to serve it.

You can serve it with chocolate sauce, or not, and you can garnish with mint, or not. Birthday candles are highly recommended.

2 Ingredient Pineapple Whip

(Inspired by Detoxinista)

1 whole pineapple – cut up and frozen overnight
1 cup of coconut milk (or milk of choice)

Directions:

Place frozen chunks of pineapple and coconut milk into a food processor or high powered blender. Turn on food processor and blend until the consistency becomes creamy.  You may have to stop several times and scoop down the pineapple. If desired, put mixture in a plastic bag with the end cut off and put in ice cream cups. Makes about 3-4 servings.

 

TWO INGREDIENT PEACH SHERBERT

Ingredients

• 1 14 oz can of sweetened condensed milk
• +/- 16 oz of frozen sliced peaches

Directions:

1.  Add peaches and sweetened condensed milk to your blender or food processor and blend until creamy.  (I'm not sure what variety these peaches are, but they turned bright peachy pink/red in the freezer!  The color of your frozen peaches will determine the color of your sherbet.)Serve immediately as soft serve (which is how we normally eat it.)

Or pour it into a freezer safe container and let harden a few hours in the freezer.  (If you leave it in the freezer too long and is too hard to scoop, just leave it on the counter for a few minutes and it will be perfect!)

SODA POP SORBET

This was the homemade 'ice cream' that I grew up on — sans the slice of Meyer Lemon. It requires only two simple ingredients and about 30 minutes in the ice cream maker.

Ingredients

• 1 quart - lemon-lime soda (or any soda of your choosing)
• 1 14 0z. can — Sweetened condensed milk

Instructions

Mix together, spread in casserole dish and freeze until firm.