No-Churn Vanilla Ice Cream 🍦

No-Churn Vanilla Ice Cream :soft_ice_cream:

Total: 5 hr 15 min (includes freezing time)
Active: 15 min
Yield: 12 servings (6 cups total)

Ingredients:

Ice Cream:

One 14-ounce can of sweetened condensed milk

2 teaspoons pure vanilla extract or vanilla bean paste

Pinch of fine salt

2 cups heavy cream, cold

Mix-In Options:

Cookies and Cream: 12 chocolate sandwich cookies, crushed

Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed

Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Directions:

For the ice cream: Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Recipe courtesy of Food Network.com

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