Directions1. Wash hands with soap and water.
2. In a large bowl, whip creamer, milk and heavy cream together until slightly frothy. Fold in the thawed whipping topping.
3. Pour into a large freezer-safe container. Freeze for one hour and then stir with rubber spatula. Scrape frozen bits from side of container and freeze for an additional 3 more hours or overnight.
4. Allow dessert to sit out at room temperature for about 10 minutes before scooping into bowls. Remember: homemade ice cream tends to freeze harder than store bought.
5. Make a sundae with your favorite toppings or a la mode to your favorite pie or cobbler. Enjoy!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more