No-churn Vanilla Ice Cream is essential for me because when I’m out of Blue Bell and make a dessert like my Fresh Strawberry and Blueberry Crisp, but don’t want to go to the store or drag the ice cream maker out – this works perfectly!! Here’s the link for my Fresh Berry Crisp that you will also love: https://the2spoons.com/my-favorite-dessert-delicious-fresh-berry-crisp/
Ingredients that most of us have on hand all the time is what this recipe calls for. Sweetened Condensed Milk, vanilla (I used Nielsen Massey Vanilla Bean Paste https://nielsenmassey.com/products/pure-vanilla-bean-paste/) a little salt and heavy cream! Voila!
So Good! Essential No-Churn Vanilla Ice Cream
This ice cream freezes beautifully. The whipped cream makes the ice cream soft and lucious. Here’s the recipe! Can’t wait for you to try it!
No-Churn Vanilla Ice Cream
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 tsps pure vanilla extract or vanilla bean paste pinch of salt
- 2 cups heavy cream, cold
Instructions
- 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 meat loaf pan. Freeze, covered, until solid and scoopable, about 5 hours.
