No Churn Berry Cake Ice Cream

No Churn Vanilla Ice Cream became Berry Cake Ice Cream.

In a mixer pour in a 16 ounce carton of heavy whipping cream. While that’s spinning around, in another bowl combine 1 can of fat free sweetened condensed milk,  a pinch of salt and a teaspoon of vanilla. When the cream is whipped, fold one cup into the sweetened condensed milk mixture. Then add that back into the whipped cream, stirring lightly, till well combined. Pour into a bread pan and cover with plastic wrap. Place in the freezer till firm. Serve over warm apple pie or a brownie or your choice, your choice.

My choice off add-ins this time was leftover berry cake from the 4th of July. A strawberry cake mix, baked up with a ribbon of blueberry pie filling in the middle. The cake was sliced and put in the freezer to be eaten later, but I thought adding it to this ice cream recipe would be a cool way to use remaining cake.

Follow above directions and freeze for 3 hours. It will be soft serve then and ready to fold in the cake and blueberry pie filling.

After ice cream has been in the freezer 2 hours, I added in 6 small slices of cake, cut in cubes and 1/2 cup blueberry pie filling

Spoon cake and ice cream mixture into a container, cover with plastic wrap and return to the freezer.

I another couple of hours it will be ready to serve.

Enjoying the Summer season.

Blessings from the Exile’s Kitchen.