When we moved from North Carolina to Georgia, we had a major household purge. If it wasn't a complete necessity in my life, it didn't come with us to Georgia. Which I guess might be a lie, since we've actually purged quite a few more things since being here, but I think we cut out at least 1/3 of our possessions during our last move, and having a house with significantly less clutter has been amazing.
Most of the things that got passed on were useless kitchen appliances that were taking over my life. You know the ones you were so excited to get as wedding gifts that go unused in your home forever? The quesadilla maker, the mini donut maker, the cake pop maker, all the makers. And yes, even our ice cream maker. As nice as a gift that it was, and I loved the idea of having it, it sat in our house through three years of marriage unused, so we passed it on.
Naturally after we got ride of it I felt bad for myself because that meant I could no longer make any of the delicious ice cream recipes that have been popping up all over the internet everywhere this summer. Until I came across these no churn options which basically involve whipping heavy whipping cream, sweetened condensed milk, and then whatever ice cream toppings you want. I feel like there is a whole world of no churn ice cream out there, and now I want to conquer it all. This Strawberry Cookies and Cream recipe was amazing. When I told my husband and brother-in-law last night what I was making they scoffed at me. Then Derek tried it last night when it was officially frozen all the way and he was all, "oh yeah, that's delicious!" Then I had to take it all away from him and put it in the freezer so that it could be photographed this morning in the natural light because... #ThingsBloggersDo.
4 tbsp sugar
10 ounces strawberries
Juice of half a lemon
1 pint heavy whipping cream
1 14 ounce can sweetened condensed milk
2 tsp vanilla extract
1 cup crumbled golden oreos
Seeds scraped from one vanilla bean pod
In a small sauce pan over medium heat, simmer together the strawberries, lemon juice, and sugar for 5-10 minutes until sauce is thickened. remove from heat, and let cool.
In a large mixing bowl, whip the heavy whipping cream until soft peaks are formed. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and vanilla bean seeds. Then slowly, and in small sections, gently fold the sweetened condensed milk mixture into the whipped cream mixture.
Line a bread pan with wax, or parchment paper, enough so that excess hangs over the edges. Layer the whipped cream mixture, then 1/3 of the strawberry mixture, and 1/3 of the cookies. Slightly swirl the layers together, and then repeat until all of your ingredients are gone. Cover the ice cream with the excess parchment paper, and then cover it with plastic wrap and store it in the freezer for 6 hours, or overnight. Allow 10-15 minutes to soften before scooping.