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.
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  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 15 min
  • Inactive: 5 hr
  • Yield: 12 servings (6 cups total)
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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


Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled
  1. Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  2. 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.
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