3 Ingredient Ice Cream

As the weather starts to warm up, my mind immediately goes to summer time, hot temperatures and afternoon treats.

Usually we stock up on Braum's Ice Cream, and that's fine as we love all the different flavors, but it can become a bit expensive at $6 a gallon.

As always, it is cheaper to make at home, but, is it worth it? 

For me, it is.  It is certainly cheaper to make and I can use whatever flavor I choose, which gives me endless possibilities. 

3 Ingredient Ice Cream

1 can condensed milk
1 can evaporated milk
1 3 oz. box Jello, flavor of your choice (I used Raspberry)


Make the jello as per directions on the box.  In a blender, add the jello mixture, the condensed milk and the evaporated milk.  Beat for 2 or 3 minutes until well incorporated.

Pour into a freezer safe tub, and freeze for 2 hours.

After two hours, pull out of freezer and transfer the mixture into a kitchenaid mixer, or a big bowl that you can use with a handheld mixer.

Mix on medium for 10 minutes.  It will get really well blended and will also increase in volume.

After the 10 minutes, pour back into freezer tub or a bigger one if needed and freeze for 12 hours.

That is it, simple, quick and easy.  It does take a long time to freeze, and it most certainly needs the 12 hours in the freezer, so keep that in mind when making a batch for your family.

Homemade Viennetta

Growing up, this was one of our favorite desserts.  I still remember going to the grocery store in South Africa with my stepmom and picking out which one I wanted.   OR, we would get it as dessert at the restaurant.

Have always loved this ice cream dessert, so after moving to the States I couldn't find it anywhere and realized that I would have to make it myself.

I've been making it for a while, and then a few weeks ago I was sent a link by a friend of mine to the recipe that Southern Plate posted for Homemade Viennetta.  How neat, I thought I was the only one that remembered the Viennetta Ice Cream Dessert LOL

I make it the same way, the only difference is that I usually make a chocolate ganache but Southern Plate uses Magic Shell.  SO much easier.   So I'm going to show you how I made mine.  It's perfect to use up those tubs of ice cream with leftover scoops that no one seems to eat.

Homemade Viennetta

Ice cream of your choice, soft enough to spread
Magic Shell of your choice
Chopped nuts
Maraschino cherries

The beauty of this dessert is that you can change it up, use whatever ice cream flavors you want, whatever magic shell or chocolate ganache or whatever. You can use nuts, you can use fruit etc.

First thing, you're going to line a loaf pan with wax paper so that it will be easier to remove once it's set.

Take the first ice cream, make sure you've let it sit out for a bit until it's soft serve. Add your first layer. I don't measure, I don't have specific amounts to give you, just add as much as you want the first layer to have. Spread nicely.

Take a fork and make some grooves on the ice cream, then pour on some magic shell. I used Chocolate for the first layer.

Let the magic shell set, it takes but a few seconds. Then add your next layer of ice cream, I wanted to use up a bit that was left of the strawberry, so that is what I added, spread it over the chocolate shell.

Again make some grooves with a fork, and pour on another magic shell flavor. This time I actually used caramel.

Let it set again, then next goes on the next ice cream flavor. I am using what I have on hand, so it was Butter Pecan. (if you get different colored ice cream, it looks even better, you get the idea).

Again, grooves and more magic shell, I went back to the chocolate.

I finished off with some Sweet and Salty Pretzel Ice cream, another layer of caramel, followed by some chocolate shell, and some slivered almonds. I topped it with some maraschino cherries.

What I do is actually add some cherries while the magic shell is still setting so they sink to down a bit. Then after it's set, I will add more on top to make it look pretty :)

Cover with some plastic wrap or foil and pop into the freezer until the ice cream is completely set.

Once ready to serve, remove it from the freezer, let it sit for a minute or so, then using the wax paper, remove from the pan. Slice and serve.

If there is any leftover, I usually just wrap in Cling Wrap or Foil and pop back in the freezer.

Enjoy and use your imagination, try different flavor combinations and colors :)

Harvest Apple Ice Cream with Warm Salted Caramel

One of my favorite pie fillings are Lucky Leaf, matter of fact they're the only ones I buy and thankfully I've been blessed to be able to review a lot of products for the Lucky Leaf Brand.

Just a few weeks ago I was contacted again and asked if I wanted to try some recipes and give my opinion on my favorite recipe.  Here is what it said:

Lucky Leaf has some exciting news for you. We are pleased to announce that we have partnered with Better Homes & Gardens to select the three winning recipes from our Made with Love Recipe Contest this year. The grand prize winner is Greg F. and his delicious Pork Chops in Apple Jalapeno Barbeque Sauce recipe. The runners up are Nadine M. and her Lemon Bar Blackberry Trifle, and Lindsay W. with her Harvest Apple Ice Cream with Warm Salted Caramel recipe.

So far, I've only tried one and I don't know how the others will fare because truthfully we are not a fan of Pork Chops with any kind of apples so my family has informed me that they're not interested in trying that one....I will let you know about the Lemon Bar Blackberry Trifle next.....but this first one, oh my....., little did I know that this would become one of my favorite ice cream flavors EVER, hands down, I'm actually enjoying a bowl as I type this.....amazing.

Harvest Apple Ice Cream with Warm Salted Caramel

Lindsay W.

1 21-ounce can LUCKY LEAF ® Premium Apple Pie Filling, chilled
1 cup whole milk, chilled
1/2 cup whipping cream, chilled
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Seeds from one vanilla bean or 1 teaspoon vanilla
1/4 teaspoon salt
1 cup purchased or prepared caramel sauce
1/2 teaspoon salt


Preparation
1. In a blender combine pie filling, milk, whipping cream, sugar, cinnamon, vanilla bean seeds or vanilla, and 1/4 teaspoon salt. Cover and blend until smooth.

2. Pour mixture into ice cream freezer. Freeze according to manufacturer's directions. Spoon into a freezer container and freeze for at least 30 minutes or until desired consistency.

3. To serve, heat caramel sauce and 1/2 teaspoon salt in a small saucepan over low heat until warmed through. Spoon caramel sauce over ice cream.

Servings: 8

Cooking Time: 60 minutes

Thank you to Lucky Leaf for providing me with the samples needed to try the recipes.  I was not rewarded financially in any way, shape or form and all opinions expressed are mine alone.