No-Churn Vanilla Ice Cream
The perfect accompaniment to any dessert, or enjoyed on its own, this no-churn vanilla ice cream makes it easy to enjoy this classic flavor any time.
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 pinch salt
- 2 cups heavy whipping cream chilled
Place a large mixing bowl, and a loaf pan in the freezer 30 minutes prior to making this recipe.
In a separate medium bowl combine sweetened condensed milk, vanilla extract, and pinch of salt. Set aside.
Remove the large bowl from the freezer and add the chilled heavy whipping cream. Use an electric mixer on high speed to beat together until stiff peaks form.
Once cup at a time, add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.
Pour into loaf pan. Spread evenly with a rubber spatula. Cover with foil and place in the freezer.
After 2 hours of freezing add any additional mix in ingredients (if desired) and swirl with a knife. Cover and return to the freezer for an additional 3 hours, or until set.
Remove ice cream 5 minutes prior to serving to allow it to soften slightly.
Note: For easier clean-up, line the loaf pan with parchment paper prior to filling.
Note: When you are whipping the cream, it will go through several stages – bubble, slightly thickened, rippling, then puffy and airy.
Sodium: 121mgCalcium: 240mgVitamin C: 2mgVitamin A: 1343IUSugar: 36gPotassium: 307mgCholesterol: 131mgCalories: 490kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 1gSaturated Fat: 22gFat: 35gProtein: 7gCarbohydrates: 38gIron: 1mg