Easy Homemade Ice Cream Recipe - Impatientfoodie.com Worth It Not Worth It

Easiest Ice Cream Recipe


This piece of pricelessness is my first memory of stand up comedy. Every time I hear an ice cream truck coming down the road, Eddie Murphy is the first thing that pops into my mind. I’ve made ice cream before and the results were good, but it required fancy equipment that I had to borrow from someone who is a professional ice cream maker. So, my kale/coconut/white chocolate ice cream was the first and last time I made my own ice cream. But then I saw this post for 2-ingredient, no machine ice cream, and watched it a few times in disbelief – Could this be for real? Can it be good? Would this be worth it?[peekaboo_content]

As ever, with any of my ice cream questions or ideas, I call up Michael Cortinas, the Executive Chef at Il Laboratorio del Gelato. Michael is always up to participate in my ridiculous ice cream flavor ideas, but this time I thought the 2-ingredient experiment might push him over the edge – Is asking him to do this a little like an Italian Chef to cook with Spaghettio’s?  Maybe. That being said, Michael is not only a full time Chef, but also a father, a husband, and founder of a great lifestyle blog, The Mise En Place– he’s a busy guy! Maybe a little ice cream short cut would be welcome in his life too?

Michael, gracious as ever, embraced my challenge and showed up at my house with some heavy cream, condensed milk, an immersion blender, and a large mason jar. We followed the technique in the video, added in some fancy Laboratorio del Gelato-type ingredients and HOLY SH*T –  I kid you not – we had ice cream in almost no time. I am not going to say that it’s the same thing Ben & Jerry’s, but it was definitely good and I would make it again. So, you know what that means, friends? 2-Ingredient Ice Cream is a real thing and it’s WORTH IT. [/peekaboo_content][peekaboo]Content [/peekaboo]






2 cups Heavy Cream

1/4 cup Fresh Dried Rose Petals

1/2 cup Sweetened Condensed Milk

1/8 cup Pistachios, chopped

1/8 cup chopped White Chocolate




1) Combine the cream and rose petals in a 1-quart wide-mouth jar such as Ball’s Mason Jar.

2) Using Immersion Blender, whip the cream, breaking down rose petals until soft peaks form.

3) Add condensed milk, continue aerating mixture until stiff peaks form

4) Gently fold in pistachios and white chocolate.

5) Lid jar and freeze for a few hours. Enjoy swhen it’s had time to harden.





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