No-Churn Vanilla and Gingersnap Ice Cream
- Level: Easy
- Yield: 12 servings (6 cups total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 66
- Sodium
- 89
- Total: 5 hr 15 min
- Prep: 15 min
- Inactive: 5 hr
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.