Easy Homemade Ice Cream

Warm blueberry cobbler and homemade ice cream!

I was looking for something simple and easy to serve with my Blueberry Cobbler, and this recipe was perfect. It requires no churning and minimal preparation. It was serveable after 8 hours of freezing, though it was certainly firmer the next day, so I would advise freezing overnight if possible. I poured the mixture into a round pie tin, which made a layer about half an inch thick that was easily cut into pieces or slices. If you prefer to scoop ice cream, try a loaf pan. Also, use the regular versions of the ingredients, not the lowfat or fat free ones, or you will lose the creaminess of the ice cream. I added a little lemon extract to the mixture to help cut the sweetness of the blueberry cobbler, but that's up to you.

Ingredients:
1 1/2 cups sour cream
1 can sweetened condensed milk
1 tsp vanilla extract
Optional: 1/2 tsp lemon extract

Mix all ingredients thoroughly, checking for lumps. When it is well mixed, pour into a metal dish or pan and freeze for at least 8 hours. Serve and enjoy!