No-Churn Vanilla Ice Cream
- Level: Easy
- Yield: 12 servings (6 cups total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 66
- Sodium
- 130
- Total: 5 hr 15 min (includes freezing time)
- Active: 15 min
Ingredients
Ice Cream:
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Mix-In Options:
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed
Directions
Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled- For the ice cream: 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 condensed 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, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.