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
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No-Churn Vanilla and Gingersnap 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

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.

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