Vanilla Ice Cream (and no ice cream maker needed!)

Vanilla Ice Cream



Incredibly rich and delicious vanilla ice cream! The recipe reportedly comes from the New York Times – I came across it on Pinterest (and changed it slightly to suit my taste). Three ingredients, whip whip → freezer → ahhhhh….



Luscious Vanilla Ice Cream


330 ml heavy cream

2 ts vanilla extract

1 (398 g) can sweetened condensed milk


Whip heavy cream until soft peaks form.

Add vanilla extract and, with the mixer running, gradually add sweetened condensed milk. Whip until stiff peaks form.

Pour into a freezer-proof container and freeze for at least 4 hours.


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“I’m just crackers about cheese!”

With this impossibly cheesy Wallace & Gromit quote I bring you: Pistachio Cheese Wafers! (Although I still want to think of them as crackers) I’ve adapted the recipe juuust a leetle; the original version can be found at






Pistachio Cheese Wafers


120g butter, at room temperature
2 cups grated sharp cheddar cheese
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon grated black pepper
1/4 teaspoon cayenne pepper
1 cup chopped roasted & salted pistachios
Using an electric mixer, beat together the butter and cheese.


Add 1 cup of flour and mix (and be good about measuring the flour: no scooping from the bag with the measuring cup!).

Add the salt, black pepper and cayenne pepper to the mixture and beat until blended.

Stir in the chopped pistachios.

Turn the dough onto a floured surface and divide in half. Shape each piece into a log, about 2,5 cm across. Wrap in plastic wrap and chill in the fridge until firm (I chilled for 40 minutes).

Preheat oven to 175 C.

Cut each chilled dough roll into 12 slices and place the slices on a lined cookie sheet. Bake for 10 to 12 minutes, or until golden brown around the edges.

Transfer to a rack to cool.

Makes 24 deliciously savoury, cheesy and nutty crackers.



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