Wednesday, June 14, 2017 – So simple ice cream recipe

Happy Flag Day!  And wait for it……..we are leaving the island for a day off on an actual Wednesday!  The wind is light, air temperature is warm and I am in shorts at 7am awaiting the launch, yeah.

The Wednesday Warriors arrived in full force bright and early to oversee the island while Brian and I had a much-needed mental health day which included a 25-mile bike ride from Portland to Falmouth.  We get plenty of exercise on the island but for us a nice ride on beautiful bike lanes along the Maine roads is better than any therapist.  It must have been a good ride because my camera did not come out once during our day ashore and if you ask Brian, that rarely happens.

Now I have written in the past about my need for chocolate and I have been baking away to keep my sweet tooth satisfied, but as the warmer temperatures hover, I need my summer ice cream fix.  I don’t think ice cream will travel well from the mainland so I needed a quick and easy recipe for ice cream and sure enough I found one and it is delicious. This recipe is very creamy and rich, I won’t even discuss calorie counts with this.

When I got back tonight, I whipped up a batch of Oreo/Chocolate Chip/Chocolate Swirl Ice Cream and it is oh so good!

The finished product, Oreo/Chocolate Chip/Chocolate Sauce Ice Cream

Basic Ice Cream Recipe

1 can (14 oz) sweetened condensed evaporated milk

2 cups heavy whipping cream

1 tsp vanilla


Pour the sweetened condensed milk and whipping cream into a large mixing bowl.  Beat with an electric hand mixer for about 5 minutes until peaks are formed and stay in position.  Gently mix in your added treats, use your imagination and go wild!

Pour mixture into a Pyrex dish and cover, freeze for 3-4 hours before serving.

I hope you enjoy and I think next week I may bring back some fresh blueberries from our day off to try homemade blueberry ice cream.

Ice Cream, very rick and creamy.


Guests today – 7

Guests total – 85

USCG – 6

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