From the kitchen to the bathroom, it took me less than one day to make a homemade ice cream bar, but the rest of the process is much easier.
If you’ve been following this blog, you already know that I like to make homemade ice creams.
I like the texture, and the flavor of them, and I love that they are easy to store and that they don’t have to be refrigerated.
But, if you’ve never made homemade ice, you may not realize how easy it is.
Here’s what you need to know: You will need: 1 gallon of ice cream 2 cups of milk 1/2 cup of butter 1 tablespoon of vanilla extract 1 cup of frozen sweet peas, thawed and sliced (about 1/3 cup) 1 tablespoon butter 1/4 cup of milk 2 cups sugar (I used 1 cup, but any sugar will do) 1 egg 1 tablespoon vanilla extract Instructions Heat the oven to 425°F.
Grease two 8-inch pie plates and pour the mixture over the ice cream.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a rack.
(For a thicker consistency, you can also store the ice creamed ice in the refrigerator for up to 6 days.
The longer the refrigeration, the better the flavor.)
Make the butter and vanilla extract First, melt the butter in a large bowl.
Stir in the vanilla and milk, and then stir in the sweet peas.
Whisk until the mixture is well combined.
Make the ice Cream In a small saucepan, melt 1 cup ice cream in the microwave for about 10 seconds.
Add 1 cup water and mix until smooth.
Remove from heat and cool for at least 10 minutes before pouring into ice cream pans.
Place a large sheet of parchment paper on top of the ice-cream and place the pan in the freezer.
Allow the pan to sit for about 30 minutes.
Once it has cooled to room temperature, pour the cooled ice cream into the prepared pie plate and arrange it on top.
Repeat until all the ice is used up.
The last step is to remove the parchment paper, and cut the bars into squares.
Place the squares in the fridge for about a week or so to set up.
If you prefer to freeze the bars instead of freezing them, you will need to refrigerate the ice cubes for up 4 to 6 hours.
Place the bars on a parchment lined baking sheet lined with parchment paper.
Bake at 325°F for about 25 minutes, until they are golden brown and the centers are lightly browned.
Let cool completely before serving.
Serve with whipped cream, whipped cream sauce, and fresh whipped cream.