No Churn Vanilla Ice Cream
This simple, No Churn Vanilla Ice Cream recipe is made easily without an ice cream machine.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 2 cups heavy whipping cream
Instructions
- Line a 9x5 loaf pan with parchment paper. Place in the freezer.
- Combine sweetened condensed milk, vanilla, and salt in a large mixing bowl; set aside.
- In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.
- Gently fold the whipped cream into the sweetened condensed milk mixture.
- Pour into the prepared pan, cover with plastic wrap and freeze at least 6 hours or overnight.
Video
Notes
- Using vanilla bean paste instead of vanilla extract will add extra flavor and give you tiny vanilla bean specs in your ice cream.
- Make sure the whipping cream is very cold before starting.
- It's best to use chilled bowls, but it's not necessary for this recipe.
- If needed, let the ice cream sit on the counter at room temperature for a few minutes so it's easy to scoop.