I know it's a bit cold to make ice cream right now, but.....what am I saying??? It's never too cold for ice cream! That said I am just failing with the homemade ice cream lately. This should have been a simple recipe, but nothing happened when I churned it! It was still just as liquidy as before. It did eventually freeze to a slush state, but it wasn't the best flavor, in my opinion. We won't be making this again.
- 3 cans (12 oz each) orange soda
- 1 can (14 oz) sweetened condensed milk
- 1 can (8 oz) crushed pineapple, undrained
Refrigerate all ingredients. In a large bowl, combine soda, milk, and pineapple; mix until blended. Fill cylinder of ice cream maker no more than 2/3 full; freeze according to manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours, or until firm.
Yields 2 quarts
Prep Time: 5 minutes
Total Time: 40 minutes + freezing
Recipe from Taste of Home
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