No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Recipe courtesy of Food Network Kitchen
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No-Churn Vanilla Ice Cream
Total:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr
Yield:
12 servings (6 cups total)
Level:
Easy
Total:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr
Yield:
12 servings (6 cups total)
Level:
Easy

Ingredients

Ice Cream:
Mix-In Options:

Directions

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

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.

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