No-Churn Vanilla Ice Cream
- Level: Easy
- Yield: about 1 1/2 quarts of no-churn ice cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 306
- Total Fat
- 22
- Saturated Fat
- 14
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 82
- Sodium
- 161
- Total: 15 min (plus 5 hr freezing)
- Active: 15 min
Ingredients
1 14-ounce can sweetened condensed milk
1 1/2 teaspoons vanilla bean paste
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups heavy cream
1/4 cup sour cream
Directions
- Whisk the sweetened condensed milk, vanilla bean paste, vanilla extract and salt in a medium bowl until combined.
- Combine the heavy cream and sour cream in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
- Fold 1 cup of the whipped cream into the condensed milk mixture to lighten. Then add the lightened condensed milk mixture to the remaining whipped cream and fold until evenly combined and there are no white streaks.
- Transfer the mixture to a loaf pan or other freezer-safe container, cover and freeze until firm, at least 5 hours.
Cook’s Note
Check your ingredients: You want condensed milk (which is thick and sweet), not evaporated milk. Fold in the whipped cream gently so it doesn't deflate; it helps make the ice cream fluffier. Freezing time will vary depending on the size of your container. A loaf pan will take about 5 hours.