No Churn Cheesecake Ice Cream
I discovered “no churn” ice cream a couple years ago. The basic recipe is delightfully simple. A can (14 oz) of sweetened condensed milk and a pint (2 cups) of heavy whipping cream. Plus whatever toppings you can dream up. The whipping cream gets whipped and folded into the sweetened condensed milk and toppings. Then… Continue reading No Churn Cheesecake Ice Cream