No-Churn Vanilla Ice Cream
Ingredients
- 1 can sweetened condensed mIlk (14 oz)
- 2 tsp vanilla
- 2 cups heavy whipping cream
Instructions
- In a large bowl, stir together the sweetened condensed milk and vanilla extract. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes. (Alternately, use a handheld mixer and beat until stiff peaks form.)
- Add half of the whipped cream to the sweetened condensed milk, using a spatula to fold the ingredients together. Fold in the remaining half of the whipped cream then transfer the ice cream to an airtight container with a lid or a metal loaf pan. Cover it securely with plastic wrap and freeze until firm, at least 6 hours.
Notes
Add any sort of mix-ins after you’ve folded in all of the whipped cream (fruit, nuts, chocolate chips, etc.) and any other extracts (mint, coconut, banana, strawberry, etc.).
Place the container in a sealable plastic bag and ensure the plastic wrap is touching the surface of the ice cream to prevent ice crystals from forming.
** For Coffee: I’d add a shot or two of cooled espresso to the sweetened condensed milk and use my vanilla version as the
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