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Easy Lemon Ice Cream {Skinny}

1 can fat-free sweetened condensed milk (14 ounces)

1 container fat-free Cool Whip (8 ounces)

1 large lemon, zested and juiced (or two smaller, mine was a huge Meyer lemon)

1/2 teaspoon lemon extract



Stir together sweetened condensed milk and cool whip in a large tupperware
container. Stir in the zest and juice from 1 lemon (I used a Meyer lemon, if yours is a small or
regular lemon, you may want to use two) and the extract (this is optional, but I wanted an
extra punch of lemon flavor).


Stir until mixed and freeze until hardened, at least 6 hours or overnight.
You can use 2 cups of cold heavy whipping cream, whipped until stiff peaks form, in place of
the Cool Whip if you'd rather.

Easy Dulce de Leche Ice Cream

1 tablespoon butter

2 tablespoons packed brown sugar

1 cup chopped pecans

1 can (about 13.4 ounces) dulce de leche (I used Nestle la Lechera brand)

8 ounces fat-free whipped topping, defrosted

1 teaspoon vanilla


Melt butter and brown sugar together in a small pan over low heat. Cook until butter is
melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly.
Remove from heat and place on a cookie sheet lined with parchment paper to cool.


Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and
whipped topping and fold gently until almost combined (there will still be a few swirls of
dulce de leche showing). You dont want to over-stir or it wont set up in the freezer. Fold in


Place in a airtight container and freeze until semi-firm (it wont be as firm as regular
ice cream), at least 4 hours or overnight.


Try sprinkling it with a little sea or kosher salt before serving. It's amazing!

Cool Britannia Copycat Ice Cream


Author: Jennifer


2 cups heavy whipping cream, cold

14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies (i.e. Walkers)
1 cup semi-sweet chocolate chips
Granulated sugar


Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into
chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate
is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
Chop cookies into bite-sized pieces. Set aside.
Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a
fork until it has the consistency of a chunky, liquidy jam. Set aside.
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped
cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple
times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).
Place in a covered container and freeze overnight (or at least 6 hours).

Adapted from my pumpkin pie ice cream, originally adapted from Kevin & Amanda

Circus Animal Cookie Ice Cream

1 small tub Cool Whip, thawed
1 small can sweetened condensed milk
1/4 cup sugar cookie mix (the dry mix)
About 2 cups Circus Animal Cookies, roughly chopped
Rainbow nonpareils sprinkles
1. Spoon out the Cool Whip into a freezer-safe bowl with a lid.
2. In a medium bowl, pour out the milk and whisk in the dry sugar cookie mix to combine. Pour the milk
mixture into the Cool Whip, and using a rubber spatula, gently fold the milk into the Cool Whip.
3. Once most of the milk has been folded in, fold in the cookies to combine. Sprinkle the mixture
copiously with rainbow sprinkles and top with the airtight lid.

4. Freeze the mixture for about 6 hours or until firm. Store leftovers sealed airtight in the freezer for
about 2 weeks.

Copycat Birthday Cake Remix Ice Cream

1/2 cup milk
1 3/4 cup vanilla or funfetti box cake mix
8 oz cream cheese, softened
1/2 cup sugar
8 oz Cool Whip, thawed
1 1.75 oz container of sprinkles (about 5 tbsp)
2 1/2 large brownies, broken into pieces
2 tbsp chocolate sundae syrup

1. Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
2. Add the Cool Whip and mix until combined.
3. Add the sprinkles and brownies (you can use store-bought or homemade brownies) and
mix until combined.
4. Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of
chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
5. Scoop into a freezable container and freeze.

Banana Cream Pie Ice Cream {without a machine!}


1 tub Cool Whip (fat-free)

1 can sweetened condensed milk (fat-free)

4 tablespoons banana cream pudding mix (the powder, not the actual pudding) from a

large box
1 teaspoon vanilla extract

1 refrigerated pie crust (from a pack of 2)

1 banana (more if you like lots of banana)



Bake pie crust (flat) on a cookie sheet in a 350 oven for about 15-20 minutes (watch
it after 10 minutes; you want it to be more crunchy than soft, but not burned). Let it cool,
then break it into bite-sized pieces.


Mix Cool Whip and sweetened condensed milk in a large bowl. Add pudding mix and
vanilla and stir well.


Slice your banana and cut each slice in quarters. Stir banana and pie crust chunks into
ice cream base. Place mixture into a large Tupperware and freeze until hardened (at least 3
hours or overnight). Ice cream has a soft consistency.

Whipped Milk Ice Cream { nomachine }

Yield: about 1 quart

Whip evaporated milk to make super creamy and healthy ice cream! No eggs or
heavy cream needed. Original recipe: Random Recipes


1 can ( 13. oz. ) evaporated milk, with Vitamin D added


1 1/4 c powdered sugar


1. Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly
2. Pour into a large mixing bowl.
3. Whip until fluffy, about 40 seconds.
4. Add the powdered sugar, slowly pouring into the bowl and whip until
5. You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip
until combined.
6. Place the bowl in the freezer for an hour.
7. Pull out from the freezer, whip for 1 minute and back to the freezer.
8. Repeat about 4 times.
9. Place in a container with a lid. Store in the freezer.


Easy Homemade Ice Cream


Serves: 6
600ml double cream
250g caster sugar
6 eggs, separated
1/2-1 teaspoon pure vanilla extract
3 large bowls

Prep:10min Extra time:1day freezing Ready in:1day10min
1st bowl: Whip egg whites until stiff.
2nd bowl: Whip cream with vanilla until stiff.
3rd bowl: Beat egg yolks with sugar until creamy.
Add egg yolks mixture to cream mixture and beat again.
Fold in egg whites and freeze in suitable container for one day.

Homemade Yogurt Recipe

Making yogurt begins with milk. Readers of 101 Cookbooks will not be surprised with the
advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over
low-medium heat.
At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that
takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim
and one percent milk include added milk proteins which make the product taste less watery
and will behave the same way as if you added powdered milk.
For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk.
This combination of milk with the powder will produce a delicious, basic yogurt.
The most tedious thing about making yogurt is watching the milk get hot. You need it to hit
170 degrees, but not have it boil. So you want to pay attention to the pot and have a
thermometer at hand. Once you've hit the target temperature, remove from heat and then
wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to
cool to 108-112 degrees.
If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled
to the proper temperature, mix a small amount it in with the yogurt. This will break up the
yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the
milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before
serving. Makes one quart.