I don't think I've ever had this problem before. I'm talking about the problem where I don't eat ALL the Girl Scout cookies 3.5 days after receiving them. It's truly unheard of. However, that's what has happened and I'm not proud of it.
Since cookies do have an expiration date, I decided that I needed to use these up somehow. Coincidentally, I was also knee-deep in sweetened condensed milk. And by knee-deep, I mean I had two cans in the pantry. Seeing as I hardly ever use this type of milk, I consider this to be a complete horde at my fingertips. This calls for no-churn ice cream!
We are in the final throes of summer so we better make all the ice cream that we can get. Fall is my favorite season of life, but I do want to savor the heat for another few minutes, thank you very much. As mentioned above, I used Girl Scout cookies in my ice cream (Tagalongs, what!) but obviously you can use whatever you have available. Do the happy ice cream dance!
No-Churn Cookie Ice Cream
makes 10-12 servings
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream, cold
- 2 cups bite-size cookie pieces
1) Place a metal loaf pan in the freezer.
2) In a large bowl, whisk together the condensed milk, vanilla, and salt until incorporated.
3) Pour the cream into another large bowl. Use a whisk to whip the cream until stiff peaks form when the whisk is lifted out of the bowl. You can do this by hand or using an electric mixer with a whisk attachment on medium speed.
4) Fold 1 cup of the whipped cream into the condensed milk mixture. Gently pour the condensed milk mixture into the whipped cream. Fold together until fully incorporated.
5) Pour the ice cream into the chilled loaf pan. Freeze for 2 hours.
6) Gently add the cookie pieces and then stir until evenly distributed throughout the ice cream.
7) Cover the ice cream with plastic wrap and return to the freezer. Freeze for 3 hours or until the ice cream is firm enough to scoop out of the container.
-recipe from Bake or Break