Meal Prep: Easy Homemade Ice Cream

Recipe ingredients:

For the Ice Cream Base:

2 cans sweetened condensed milk (approximately 800 g / 28 oz)

2 cartons heavy cream (400 g / 14 oz)

1 cup powdered milk (100 g / 3.5 oz)

1 tablespoon vanilla extract

For the Truffle Ganache:

200 g (7 oz) semi-sweet or milk chocolate

½ carton of heavy cream (100 g / 3.5 oz)

Instructions:

Prepare the Ice Cream Base:

In a blender, combine the sweetened condensed milk, heavy cream, powdered milk, and vanilla extract. Blend until smooth and creamy.

Pour the mixture into a freezer-safe container and freeze for 2 hours.

Make the Truffle Ganache:

Melt the chocolate in a double boiler or microwave (in 30-second intervals, stirring each time to avoid burning).

Add the cream and stir until the ganache is smooth and glossy. Set aside to cool slightly.

Assemble the Ice Cream:

After 2 hours in the freezer, remove the ice cream base and stir it with a spoon to break any ice crystals.

Spoon in the truffle ganache and gently swirl it into the ice cream—don’t overmix, as you want a marbled effect.

Return the container to the freezer for another 4 hours or until completely set. Serve very cold and enjoy this rich, creamy delight!