School’s out for summer, School’s out forever!!
Summer vacation is here, and to be honest, after how crazy this year has been for my niece, I’m glad the kid is getting a break. She was a first-grader and had so many transitions due to Covid. End of last year, they did packets of school work only, then online learning with homework, then in person.
Before you start talking about how dare we send her back to school during a pandemic. She’s at the age where she needs to be around other kids. She needs to grow those social skills with people her age. So even face-to-face contact with the teachers is essential, and having a little more personal interaction that you don’t get over the video.
Were we scared of her getting sick? HECK YEAH! It was terrifying waiting for a day do we’d get a call saying she was sick. However, we are very grateful that she got through the last few months without getting sick. Hopefully, her next school year will be easier.
Being the cool, fun aunt, I figured the best way to celebrate her no longer being a 1st grader was to make ice cream.
Now I didn’t create this recipe. My mom found it many, many moons ago, or she created it; I’m not exactly sure. But it’s effortless, and the only thing you really need is an electric mixer.
Ingredients
- 2 cups heavy whipping cream, cold
- 14 oz sweetened condensed milk, cold
- 1 teaspoon vanilla
- 1 pack of Oreos
Directions
- Using a hand or stand mixer fitted with a whisk attachment (if you don’t have an electric mixer, use a whisk with a thin handle), whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
- Place Oreos into a ziplock back using a rolling pin to crush the cookies.
- Mix 2 cups of the crushed Oreo Cookies into the ice cream base and freeze.
I also made my favorite version of making ice cream a caramel fudge brownie.
Ingredients
- 2 cups heavy whipping cream, cold
- 14 oz sweetened condensed milk, cold
- 1 box of box brownie mix. I prefer Duncan Hines Dark Chocolate Fudge Brownie Mix
- caramel syrup.
- 1 12oz bag of semi-sweet chocolate chips
Tips to make box brownie taste better.
2 eggs instead of 3
melted butter instead of oil
9×9 pan
add chocolate chips
Directions
- Start by baking your brownies.
- Make sure to let your brownies cool completely before slicing into them. Need at least 4-6 hours. I recommend making brownies the night before.
- Add caramel syrup, add it to the mixing bowl of the pre whisked ice cream base.
- Add remaining chocolate chips and freeze it until it sets.
This ice cream recipe is the best; it can be customized for anyone’s favorite flavor. You can always split this recipe into pints (which makes about 6 pints) and make more flavors.
