I didn’t want to take out my ice cream maker because it’s sort of a big process. But I remembered my mom used sweetened condensed milk to make a freezer ice cream. Sure enough, it worked out great!
I combined sweetened condensed milk with heavy cream, vanilla and rum extracts, nutmeg and cinnamon. For extra flavor and color, I added Cinnamon Toast Crunch® and maraschino cherries. (Since my kids love Cinnamon Toast Crunch, I knew they would love it added to the ice cream.)
This ice cream is so easy to make because all you need to do is whip cream and fold in the other ingredients. That’s it! The ice cream can be stored in a large plastic container or a loaf pan. But I loved the way it looked in jelly jars. Plus, the jars made storing and serving simple.
Once the parfaits are made, they need to go in the freezer for about 6 hours, and then they can keep for several weeks. Just take them out and serve any time you feel like a little taste of the holidays!