Three-ingredient Vanilla Ice Cream and other flavour variations

Serves 8

INGREDIENTS

  • • 1 vanilla bean
  • • 1 cup 35% cream
  • • ½ 300-ml can sweetened condensed milk

INSTRUCTIONS

  1. Slice the vanilla bean in half lengthwise. Use the back of a paring knife to scrape out the seeds.
  2. Beat the cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 minutes. Reduce speed to low and beat in milk and vanilla seeds until just combined. Mixture should be smooth and fluffy.
  3. Scrape the mixture into a resealable container. Freeze until firm, 6 hours.
    For variations below, omit vanilla bean.

Avocado
Add ½ cup mashed ripe avocado with sweetened condensed milk. Continue with recipe.

Chocolate
Add ¼ cup unsweetened cocoa powder with sweetened condensed milk. Continue with recipe.

Toasted Marshmallow
Beat in sweetened condensed milk. Arrange 2 cups mini marshmallows tightly in a single layer on a foil-lined baking sheet. Broil marshmallows until dark golden but not burned, 2 to 3 minutes. Immediately beat them into the ice cream mixture. Continue with recipe.

Salted Caramel
In addition to the vanilla bean, also omit the sweetened condensed milk. Add ½ 300-mL can dulce de leche and ¼ tsp flaky sea salt into beaten cream. Continue with recipe.

Cookies + Cream
Fold in 1 cup crushed chocolate wafers with sweetened condensed milk. Continue with recipe.

Malted Milk
Beat cream with sweetened condensed milk and ½ cup malted milk powder (such as Ovaltine). Continue with recipe.

Sweet Corn
Add ½ 398-ml can creamed corn with sweetened condensed milk. Continue with recipe.

Rhubarb
Boil 2 cups finely chopped rhubarb in a medium saucepan (without added water) over high heat until rhubarb is tender and all liquid has evaporated, about 10 minutes. Rhubarb should measure about ¹⁄³ cup. Chill until completely cool. Add chilled rhubarb with sweetened condensed milk. Continue with recipe.

Mango
Purée 1½ cups chopped fresh ripe mango in a food processor until smooth. Add the mango purée with sweetened condensed milk. Continue with recipe.

The June and July issues of Chatelaine have perfect food ideas to keep you energized during the summer. Since each recipe is triple-tested, you can be sure they’ll work for you every time.


HELLO! Canada magazine is available for your tablet and smartphone. Get HELLO! Canada, PEOPLE, Vanity Fair and over 100 more of the world’s best magazines for one low monthly price at Texture by Next Issue. CLICK HERE to sign up for a free trial.