A Perfect Last minute treat for Memorial Day or the 4th of July! Only four ingredients and no ice cream maker for the best, creamiest, and smoothest ice cream you’ll ever taste!
I’m totally late on the Memorial Day recipe game… but early for 4th of July, right? Right.
Today I have a SUPER DUPER EASY Ice cream recipe! This is rediculously easy- it’s almost not even a recipe, and it results in the creamiest ice cream ever! I think it’s even better than store bought. In fact, when I gave my dad and Brian some of my Chocolate Peanut Butter Caramel ice cream last year, they thought it was store bought!
So what makes this so easy? A few things. One, the base has only two ingredients: Sweetened Condensed Milk and heavy whipping cream. Two: You don’t need an ice cream maker at all, and once you stick it in the freezer you don’t even need to keep going back and whisking the ice cream while it freezes. Just pour it in a freezer safe container, stick it in the freezer, and forget about it! But not for too long. We want to enjoy the food!
Sooo here’s the method. Whip the cream by using the whisk attachment on a stand mixer until it starts to form stiff peaks. Then, gently mix in the sweetened condensed milk, being careful not to deflate the whipped cream. After that, mix in the berries; one cup of each plus a little more for sprinkling on top. I used frozen berries. They’re just going to be frozen anyway, so there’s no need to use fresh berries- I save those for eating or for topping my cereal.
First of all, I’d like to apologize for my brief blogging hiatus… Working in healthcare means having long, often very late or very early hours, and working for a chain means sometimes driving long distances to work. All of that can mean little time to blog!
But, I’m back, and with a quick, no bake recipe. Perfect for summer or anytime you’re short on time. Plus, if your kids are avid popsicle eaters, this can be a huge money saver! I got my popsicle mold at IKEA for $2, and with only four ingredients (one of them being water), this will definitely save money in the long run.
Of course, you probably read all that thinking “blueberry and pineapple? Really?” Trust me, I was somewhat apprehensive at first too, but it totally works! The natural sweeteners in the blueberries balance out the sour taste of the citrus in the pineapple. If you like blueberries, and you like pineapples, you’ll LOVE these popsicles!
So here’s how we’ll do things: First, we make a simple syrup- 1 part sugar, 2 parts water. Then, a blueberry pineapple puree, by blending 1/2 C blueberries with 4 pineapple rounds. Easy peasy, right? Easy, delicious .. and while you may need to run to the store for a can of pineapple rounds, you probably have everything in your kitchen already! So why not make these?
Blueberry Pineapple Popsicles A Pixiedustkitchen original Makes 5 popsicles that are 1/4 cup in size. Ingredients:
1/2 C water
1/4 C Sugar
1/2 C Blueberries
4 Pineapple rounds, diced.
Mix water and sugar in a small saucepan and bring to a boil. Set aside and let cool.
In a blender or food processor, blend together pineapples and blueberries. Pour into a medium bowl and mix in syrup.
pour into popsicle molds and let freeze for at least four hours.
serve frozen. you may need to run under hot water to help remove from molds.
I used to think that there was nothing better than the combination of Peanut Butter and Chocolate.
I was wrong.
Adding caramel enhances that flavor and makes it so much better.
If you’ve spent any amount of time around food blogs, I’m sure you’ve heard of the “easy ice cream” method. 2 cups of whipped cream + a can of sweetened condensed milk and you’ve got yourself the easiest, creamiest, ice cream ever that’s better than storebought. I’m kind of obsessed. It’s smoother and creamier than your traditional ice cream, but I like it so much more. I gave Brian some and after one spoonful he said couldn’t believe that I actually made it.
Helping us out today is Breyers new ice cream toppings. Breyers just released a new line of ice cream toppings and they come in these cute little pouches… which may or may not of been why I bought them… I spend a lot of time walking around grocery stores trying to find new recipe ideas. (And no, I wasn’t paid for this. I just want you to know exactly what I used.) Instead of pouring hot fudge, caramel, and peanut butter on top, I swirled them into my ice cream.
Best idea ever.
With how easy this ice cream is, you’re never going to want to buy a carton of store bought again.
What is a Dole Whip, you ask? Well, at the Magic Kingdom and Polynesian resort at Disney World, and at Disneyland Park, are pineapple/vanilla soft serve ice cream called Dole Whips. And they are amazing and I love them and half the reason I’m looking forward to going to Disneyland this week is because I want a Dole Whip, dangit.
After a huge two month craving for a Dole Whip, I finally figured how to make my own at home, and I’ve never been happier. (That’s a lie. I was happier the day I got paid to walk around the Magic Kingdom during Disney Orientation.)
Here’s what I used to make this:
All you need is frozen pineapples and cool whip, as well as a blender or food processor. I used a food processor, but only because my blender is really old (it’s almost an antique) and the pineapple chunks were too big for it. You blend or process the pineapples, mix in the cool whip, and blend them one more time to get the chunks out. You’ll then freeze the mixture for two hours then… TADAA! You’ve got yourself a homemade dole whip that’s just as good as the ones at Disney. I made them with my roommate from the Disney College Program, so this is doubly Disney Cast Member Certified and approved.
1 21 oz package frozen pineapple
1- 1 1/2 c whipped topping
If needed, chop up pieces of pineapple to fit into the canister of blender or food processor. Place in canister and blend until pureed. If needed, work in batches.
Pour into bowl and mix in whipped topping. place back into blender or food processor and blend until smooth. (an immersive blender would also work for this.)
place in a shallow dish and freeze for at least two hours. Serve cold.