I always say don’t believe everything you read on the Internet — especially when it comes to recipes. I recently stumbled across a Pinterest proliferation of “two ingredient, no machine, easy ice cream” recipes.
Two-ingredient ice cream? No machine? Too good to be true, I thought.
Well, my dinner party friends and sweet dairy fanatics, I’ve put the two-ingredient ice cream challenge to the test. My results?
The two-ingredient ice cream makes use of condensed milk and heavy whipping cream to create a creamy ice cream mixture.
I’ll be perfectly honest: it works, the texture is straight on homemade ice-cream-y, but the flavor is a bit sweet and not as good as machine ice cream. Having said that, you wanted easy, so one must make sacrifices!
I’ve used some Plum Deluxe tea to offset the sweetness in this recipe. It would be great with cookies, on top of a shortcake, or with some berries or fruit, but be sure to make this ahead of time — it improves vastly after a few hours in the freezer.
Easy Sweet Tea Ice Cream
- 2 cups heavy whipping cream
- 1 can condensed milk
- 2 cups strongly-brewed black tea, cooled
Whip your cream until stiff peaks form, about 2 minutes on high speed with a mixer and cold mixing bowl. Pour in your condensed milk and fold together. Then add in the black tea and fold.
Place in a container and put in the freezer for at least 2 hours, preferably 6 hours or overnight.
Similar to homemade ice cream, this particular ice cream melts very quickly in the heat or on hot foods. Although it will seem quite stiff fresh out of the freezer, I suggest keeping this ice cold until ready to serve.
Optional: Crush a few loose black tea leaves and sprinkle on top for additional flavor.