We are serious ice cream lovers in our house – enough so that we are one of the first ones in line when the ice cream shops open again in Northern Michigan in the springtime. I personally don’t particularly care for ice cream in the winter; however, my husband and oldest daughter still love to eat it.
Have you ever looked at the ingredient list of ice cream you can buy at the grocery store? If not, check it out the next time you’re there. Not only is this recipe easy, but it happens to only have three ingredients: heavy whipping cream, sugar and vanilla extract. You can use a generic brand heavy whipping cream; however, I highly recommend using organic heavy whipping cream (like horizon). It has much less ingredients and is better for you. If you would like a dairy free option you can substitute with coconut cream or a non-dairy heavy whipping cream cream.?
I happen to love vanilla ice cream. I make my own vanilla extract and it makes the flavor amazing. You can substitute other extracts to change the flavor: cinnamon, coffee, lemon or even peppermint. For a fruity flavor omit the sugar and add two tablespoons of your favorite jam or jelly. If you’re a chocolate lover you can add two tablespoons of cocoa powder. Or, if you’re like my daughter and myself and love just plain vanilla then you can add fun toppings – our personal favorite is sprinkles.
Ingredients & Tools:
- 16oz heavy whipping cream
- 2 T sugar
- 2 t vanilla extract
- Pinch of salt
- Mason jar with lid
- Add heavy whipping cream cream, sugar, salt and vanilla extract to Mason jar and top with the lid.
- Shake for five minutes! You want to make sure the cream gets well agitated and all the ingredients blend well (I enlisted the help of my daughter for this step).
- Freeze for 4-6 hours. Make sure to place your Mason jar upright to prevent leaking.
- Enjoy! This will be good for about two months in the freezer (if it lasts that long!).