No-Churn Vanilla 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