Put away your ice cream maker — and if you don't have one, even better! There's no churning needed in this incredibly easy ice cream and there's no lack of richness either. You can sub out the gingersnaps for your favorite cookies. Both big and little kids can help measure the ingredients and crush the cookies.
Recipe courtesy of Food Network Kitchen
No-Churn Vanilla and Gingersnap Ice Cream
Total:
5 hr 15 min
Active:
15 min
Yield:
12 servings (6 cups total)
Level:
Easy
Total:
5 hr 15 min
Active:
15 min
Yield:
12 servings (6 cups total)
Level:
Easy

Ingredients

Directions

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

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 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 until thick and creamy, like soft-serve, about 2 hours. Swirl in the gingersnaps with a spoon. Continue to freeze until solid and scoopable, about 3 hours more.

Categories:

IDEAS YOU'LL LOVE

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Cream Cheese Icing

Recipe courtesy of Ina Garten

Avocado Ice Cream

Recipe courtesy of Irene Wong

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Creamed Spinach

Recipe courtesy of Tyler Florence

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Cream of Broccoli Soup

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking