No Churn Ice Cream

This No Churn Ice Cream is sweet, rich, and absolutely delicious. Treat yourself to this summer favorite that's so easy to make, you won't believe it!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Freeze time 4

Servings

Calories 331kcal

Author Dina

Equipment

1 Electric hand mixer

Ingredients

2 1/2 cups heavy cream I used 40% fat
14 oz sweetened condensed milk 1 can
1 tsp vanilla extract use a high quality one
Pinch of salt

US Customary - Metric

Instructions

In a medium-sized mixing bowl, combine the sweetened condensed milk with vanilla extract, and a pinch of salt. Then set aside.
Add the heavy cream into a separate large bowl and whip it using an electric hand mixer until stiff peaks form.
Then gently fold in the sweetened condensed milk and vanilla into the whipped cream.
If making multiple different flavors, scoop the mixture into smaller bowls and fold in your desired mix-ins, like bananas, chocolate chips, berries, nuts, caramel, or cookies.
Now transfer the ice cream mixture to a parchment-lined loaf pan.
Freeze for about 4-6 hours and enjoy!

Notes

Use high-fat ingredients- Higher-fat heavy cream and condensed milk are low-moisture dairy ingredients that help your ice cream freeze smooth rather than form ice crystals.

Make sure your vanilla is pure- This is the time to use good quality, pure vanilla extract or vanilla bean paste rather than imitation. You'll get much better flavor out of it.

Don't overmix the heavy cream- If you overmix it, the fat molecules start to lump together, curdling your mixture. Only mix it until stiff peaks form.

Separate the flavors- While the ice cream is still liquid, separate it into bowls for each flavor. Add your mix-ins now and then freeze them.

Nutrition