No-Churn Vanilla Ice Cream

Steps

Kid helper. A child can do steps 1, 2, 3, 4, 5, 6, 7, 8 and 9: no knife, no heat. Cooking with kids

1. Put a loaf pan in the freezer to chill while you mix.
   Kid step
2. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the condensed milk, vanilla and salt together.
   Kid step
3. In another large bowl,

   beat the cold cream (how to whip cream)

   Whip cream Beat cold cream (or egg whites) until it holds air and thickens. 1. Chill the bowl and beaters for 10 minutes and keep the cream cold.2. Start on medium speed until the cream thickens and the beaters leave trails.3. Add sugar or vanilla now, if using.4. Beat on medium-high, checking often as it gets close. Done when: For topping: soft peaks that droop. For piping or folding: medium to firm peaks that hold their shape. How to whip cream: mistakes to avoid

   with a hand mixer on medium-high until it holds

   stiff peaks (how to soft and stiff peaks)

   Soft and stiff peaks How whipped cream and beaten egg whites look as they firm up, judged by lifting the beaters. 1. Stop the mixer and lift the beaters or whisk straight up.2. Soft peaks: the peak forms and slumps right over.3. Medium peaks: the peak holds but its tip curls down.4. Stiff peaks: the peak stands straight up and the mixture is glossy; you could tip the bowl and it stays. Done when: You stop at the stage the recipe asks for, checking every 15 to 30 seconds near the end. Safety: Raw egg whites in uncooked desserts: use pasteurized eggs or meringue powder for young children, pregnant people or anyone at risk.How to tell soft peaks from stiff peaks: mistakes to avoid

   .
   ⏱ Whip cream: 3 minKid step
4. Stir one big scoop of the whipped cream into the condensed milk to lighten it.
   Kid step
5. Gently

   fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   in the rest of the whipped cream in two additions, just until no streaks remain.
   Kid step
6. Fold in the chopped chocolate or other mix-ins if using.
   Kid step
7. Scrape the mixture into the cold loaf pan, smooth the top and press plastic wrap right onto the surface.
   Kid step
8. Freeze until firm enough to scoop.
   ⏱ Freeze: 6 hrKid step
9. Let the pan sit at room temperature for a few minutes before scooping.
   ⏱ Soften: 5 minKid step

Tap an underlined word for how to do it, or see all techniques.

Tips

• Cold cream whips faster and fuller. Chill the bowl too on a hot day.
• Fold gently. The air you whipped in is what keeps it soft and scoopable.

Storage

Freeze with plastic wrap on the surface up to 2 weeks for the best texture.

Make ahead

Make it the day before you need it.

How long leftovers keep, and freezing and reheating: leftovers and storage.