No Churn Cake and Cream Ice Cream

Cake and Cream Ice Cream

  • 2 cups heavy whipping cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla
  • 2 tablespoons vodka
  • 2 cups crumbled chocolate cake crumbs

With a handheld or stand mixer, beat the cream on medium speed just until stiff peaks form.  In a separate bowl, whisk together the sweetened condensed milk, vanilla and vodka until well combined.  Fold the whipped cream and the cake crumbs into the milk mixture to combine, then spoon into a container and freeze until firm, about 4-6 hours.

Yields about 1 1/2 quarts

Recipe from Curly Girl Kitchen