Homemade Vanilla Almond Ice Cream

Oh boy... this is good stuff. I have known for a while that I wanted to get an ice cream maker but I didn't want to pay the hefty price tag. I'm a tried and true bargan hunter...what can I say? So with that in the forefront of my mind, I started keeping my eyes peeled for ice cream freezer bowls at local thrift stores whenever I would go.

I had seen incomplete sets in the past and knew one would show up soon.

These two took about 2 weeks of my patience and 2 dollars for 2 bowls.

Not too shabby.

They are double lined with liquid in the middle to insulate and freeze the contents.

I also use my handy dandy immersion blender and a rice paddle. I LOVE my immersion blender! A wooden spoon would work nicely for this too but I use what I've got.

If you are interested in a low fat version of this I think you probably should look somewhere else. :) This is full on fat and full on delicious! It can be used for a low carb diet and for those who are trying to control their blood sugar. It makes Carb Smart Ice Cream look anemic in taste and ingredients.

Here's what I used~

3/4 cup heavy whipping cream

splash of vanilla extract

1 package of sweetener

whole almonds

slivered almonds

Measure out your HWC.

Add the vanilla and sweetener.

Whip until thick with your immersion blender...

Add WHC mixture and almonds to the bowl. As you rotate the bowl with one hand, scrape frozen portion to the middle. Put it in the freezer for a few minutes, take it out and give it another stir, making sure to scrape the bottom as well. Depending on your temperature and humidity you might have to do this multiple times. It only takes a minute or two in the freezer between stirs.

I've done it as few as 1 time and as many as 3 so it really is personal preference.

I hope you enjoy this treat a much as I do.

I plan on making some variations on it in the future.

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Have a Lovely Day!!!