10 Minute Ice Cream

Written and Photographed by Lucy Munene

You probably read the title and thought that it’s impossible right? Well, I’m here to prove you wrong. This ice cream requires minimal ingredients and one of them is your hands. Making this ice cream requires a bit of shaking but that’s great news because once you’re done working out your arms, you can recharge with a scoop (or three) of this homemade creamy goodness!

INGREDIENTS:

• 1 1/3 cup raw pecans/almonds, roughly chopped

• 1/4 cup unsalted butter

• 2 cups heavy cream

• 1 1/2 tbsp. sugar

• 1/2 tsp. vanilla extract

METHOD:

1. In a small skillet, melt butter. Toast pecans/almonds until lightly browned, 5 to 6 minutes, then remove from heat and cool completely.

2. Pour cream, sugar, vanilla and salt into a mason jar and secure tightly with a lid.

3. Shake the mason jar until the cream thickens and almost doubles in size. It should take 4 to 5 minutes, be opaque and easily coat the back of a wooden spoon.

4. Freeze for 3 hours up to 24 hours.

5. When ready to serve, top with toasted pecans/almonds and enjoy.