So, Wednesday was National Ice Cream Day. (How’d I know? I go here every month.) In lieu of either just buying ice cream at the grocery store (boring!) OR surrendering to the high-fat ice cream churn recipes (and having to go outside in the heat to run the thing), I turned to an old stand-by. Now, whether or not this can be classified as ice cream is negotiable. It’s more like an ice milk….but we affectionately term it “freezer cream.” It’s simply a frozen creamy dessert that takes nothing more than your household freezer to set.
I think in my memory’s dark recesses I remember posting this recipe a couple of summers ago, but I’ll do it again, simply because it’s such a tradition at our house (and was at my mother’s house when she was growing up, too…she has stories to tell about this stuff…). And because it’s so tasty. And if you use fat-free milk like I do, it’s an almost guilt-free treat. Kids AND mothers all over the world are happy. I know I am.
BLACK CHERRY FREEZER CREAM
1-2/3 c. Pet evaporated milk (1 tall can)
2/3 c. sugar
1 envelope black cherry cool aid mix (or any flavor that sounds good to you in cream-form)
Chill milk in metal bowl until almost frozen at edges, 20-30 minutes. Using cold beaters, whip at high speed till fluffy.
Add 2/3 c. sugar and 1 envelope cool-aid mix. Whip until stiff. Cover with foil and freeze in metal bowl till firm, 3 to 4 hours. Scoop into ice cream cones or bowls. Serves 4.
Gardner watching the mixing process
The finished, frozen product
Gardner enjoying the fruits of his labor :0)
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Carrie (4 years ago)
Hey Meg my name is Carrie and I attend NewSpring. Just wanted you to know that my husband Robin and I tried the freezer cream and loved it! Thanks for giving us a cheaper and better tasting alternative to store bought ice cream. You are a life saver!