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In the Kitchen: Ice Cream

Published online: Jun 04, 2024 Dining Jessica Hallam
Viewed 496 time(s)

Ice cream is a big deal in our house, especially in the summer. My kids love sundaes, ice cream bars and especially ice cream cones. A few nights per week we eat dinner out on the patio and follow it up with ice cream for dessert. This recipe has become a staple in our home. We make it in the morning and its ready by dinner time. It is easy and quick to put together. The recipe is versatile, and the kids love to help make it.


2c. heavy cream

1 (14oz) can sweetened condensed milk

1 ½ tsp. vanilla extract

1 tsp. vanilla bean powder or seeds of ½ vanilla bean

¼ tsp. fine sea salt

Optional flavor Mix ins

Cookies and cream: 12 chocolate creme cookies, chopped

Cake batter: 1 tsp. cake batter extract, ¼ c. sprinkles

Lemon Crumble: 12 vanilla crème cookies, chopped + ¼ c. lemon curd

Bubble gum: ½ tsp. bubble gum oil flavoring ¾ c. bubble gum pieces or gummy bears


Caramel topping

Hot fudge


  1. In a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until it forms stiff peaks.

  2. Slowly pour in the sweetened condensed milk while the mixer is running at a low speed.

  3. Add the vanilla and sea salt. Mix until smooth.

  4. Fold the cookie pieces into the cream mixture. Pour into a container. Cover and freeze for 6-8 hours.

  5. Scoop and serve.


For the lemon crumble ice cream, swirl the curd into the mixture.

For the bubblegum ice cream omit the vanilla extract.


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