Today is the last day of school for our daughter. It is a little bittersweet for her because she loves school so much. She was a little upset last night and hopefully today she can keep herself together. She will miss her teacher and friends but not the work. I know this Moma needs a break too. She will be going into the 4th grade in the fall and I am just amazed at how fast time is flying by. It feels like she was just in kindergarten. Sigh....
We have an ice cream maker but sometimes I just don't want to go through all the hassle of the rock salt and ice. Now don't get me wrong, there is nothing better than freshly churned ice cream on a hot summer day. Sometimes I just want to open the freezer and just grab it. Of course, you need to think a little ahead and have it all ready. This would be perfect for those days when you are out and about all day and need a treat when you get back home.
Our daughter loved this when I made it. She kept asking for it until it was gone. I plan to make this many times throughout the summer and have her help me make it. She loves to help me in the kitchen and I am hoping this summer we can do more baking and cooking together. Use this recipe as a base and vary the ingredients to make this something completely different. I can't wait to see what we come up with this summer.
No Churn Funfetti Cake Batter Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) sweetened condensed milk
2 Tablespoons butter, melted
1 cup yellow cake mix
1/4 cup rainbow sprinkles
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cake mix and sprinkles. Fold in whipped cream with a rubber spatula. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer. (The colors may run from the sprinkles)
This recipe was shared in a recent issue of Chesapeake Style Magazine
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