Saturday, May 2, 2009

3 ingredient, no cook, no churn Cupcake Batter Ice Cream

Hands down, this is the EASIEST and tastiest ice cream that you will ever make, no cooking and no machine necessary.  If you've got a fork and a freezer you've got no excuse for not whipping up this rich, creamy, cool concoction.   Don't let the ingredient list scare you, yes it's got some sweetness but as long as you don't eat the entire lot in one sitting you're not going to max out your daily sugar intake.  The key to a long life of good eating, moderation.

Cupcake batter ice cream recipe

1 jar of Pillsbury whipped buttercream frosting (no exception here, this gives it the batter taste)
1 can of sweetened condensed milk
1/2 gallon of half n half

Make sure frosting is at room temperature.  Incorporate frosting with condensed milk using a fork or whisk, add half n half and stir until combined. Freeze at least 6 hours, or overnight. Serve with sprinkles.  

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