No-Churn Vanilla and Gingersnap Ice Cream

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.]

Total Time:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr

Yield:
12 servings (6 cups total)
Level:
Easy

Ingredients
  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Pinch fine salt
  • 2 cups cold heavy cream, cold
  • 1 cup gingersnaps, crushed
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    No-Churn Vanilla Ice Cream

    Recipe courtesy of Food Network Kitchen