Many of my friends in life have come and gone, and I guess it’s sad, but that’s the way the overbaked cookie crumbles. The very best ones stick around, though, and I express my appreciation the best way I know how: rampant consumerism.
Do I buy most of my friends? Heavens, no. But two of my pals, good old Ben and Jerry, like it when I spend my hard-earned cash on them. So I try to be a loyal buddy.
Over the years, Ben and Jerry’s flavors have gone through quite a rotation. They’ve taken away some of my absolute favorites, and I’ve been very vocal on their website about bringing those flavors back. But thank the powers above that my very favorite is still in existence. It’s known as Everything But The…
No, I didn’t cut off in the middle of the sentence. That’s the flavor. But we all know that expression ends with the words “kitchen sink.” In baking, that’s a term we use to describe the scientific process by which we take all the leftover crap in the house, dump it into a batch of whatever, and call it a night.
So here it is, folks! No, not the same kind as Ben and Jerry. I had a bunch of stuff in my freezer (M & Ms, chocolate chips, rainbow chips) and they all went into the ice cream. But since the base is vanilla, add whatever you want! Caramel. Peanut butter cups. Brownie chunks. Sprinkles. The field is yours. Play away!
The best part about this ice cream is that it comes together in two seconds. If you don’t want to use Cool Whip because you are a snob, then just use heavy whipping cream. You’ll have to whip it, by the way. I use light Cool Whip here because it’s easy. I like easy.
My kids like this stuff. It’s colorful and full of candy that bleeds color everywhere. And it’s ice cream. Case closed.
Seriously, is any time of year better than this? What beats ice cream? Really. What?
Summer is the time, folks. Eat the cold treats while you can! And stay tuned for my Beach Week next month. I’ll be posting boardwalk-themed treats based on my delightful experiences at the Eastern Shore. But for now, I hope this ice cream hits the spot!
- 8 oz. cream cheese, softened to room temperature (I used light)
- 14 oz. sweetened condensed milk (I used fat-free)
- 1 teaspoon vanilla
- desired “kitchen sink” mix-ins
- 16 oz. Cool Whip (I used light)
In the bowl of a stand mixer, beat the cream cheese until smooth. Gradually beat in the condensed milk.
Take the bowl out of your mixer. Add the vanilla and mix-ins, and then slowly fold in the Cool Whip until everything is combined.
Put in a freezer-safe container or pan, cover, and refrigerate overnight. Enjoy!