No-Churn Ice Cream · Vanilla
No-Churn Vanilla Ice Cream
Whipped cream folded into sweetened condensed milk freezes into creamy, scoopable vanilla ice cream with no machine and no eggs. Add any mix-ins you like.
- Prep
- 15 min
- Total
- 6 hr 15 min
- Serves
- 8 · about 1 1/2 quarts
- Level
- Easy
Ingredients
- 1 can sweetened condensed milk, 14 oz
- 1 tbsp vanilla extract
- 1 pinch kosher salt
- 2 cups heavy cream, very cold
- 3 oz semisweet chocolate, finely chopped, or 1 cup crushed cookies or berries (optional)
Steps
- Put a loaf pan in the freezer to chill while you mix.
- In a large bowl, whisk the condensed milk, vanilla and salt together.
- In another large bowl, beat the cold cream with a hand mixer on medium-high until it holds stiff peaks.
- Stir one big scoop of the whipped cream into the condensed milk to lighten it.
- Gently fold in the rest of the whipped cream in two additions, just until no streaks remain.
- Fold in the chopped chocolate or other mix-ins if using.
- Scrape the mixture into the cold loaf pan, smooth the top and press plastic wrap right onto the surface.
- Freeze until firm enough to scoop.
- Let the pan sit at room temperature for a few minutes before scooping.
Tip: Cold cream whips faster and fuller. Chill the bowl too on a hot day.
Tip: 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.
Estimated nutrition per serving: 370 calories · protein 6 g · carbohydrates 29 g · fiber 0 g · sugars 29 g · fat 26 g (saturated 16 g) · sodium 95 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.