I think homemade ice cream is my favorite dessert.  I don’t make it too often, because I’ll just sit with a spoon and eat it right out of the freezer! I make different types of ice creams from sorbets to full cream double chocolate, but this particular recipe screams summer to me more than any other.  It’s made with sweetened condensed milk, and it’s the recipe we always had on the 4th of July when I was a kid.  It’s been adapted to fit into your countertop ice cream maker, but wouldn’t it be fun to use one of those old ones use take rock salt and ice?  Wonder if they even make those anymore…


You can stir in candy, cookies, or fruit when it’s finished churning, but this time we made sundaes with plain vanilla. I prefer mine with chocolate sauce (only Hershey’s sauce will do for the full 1980’s effect) and Oreos. Yum!


No Cook Vanilla Ice Cream  (from Southern Living)


14 ounce can sweetened condensed milk

5 ounce can evaporated milk

2 tablespoons sugar

2 teaspoons vanilla

2 cups milk


Whisk the ingredients together in a big pitcher.  Let chill in the fridge for 30 minutes.


Pour cold mixture into 1 quart countertop ice cream maker, and freeze according to manufacturer’s instructions (mine took about 2o minutes).


Remove soft ice cream from ice cream maker, and freeze in airtight container until firm, about an hour.