Description
A super‑simple no‑churn vanilla ice cream made with just four ingredients—no ice cream maker required, perfect for a machine‑free, creamy classic.
Ingredients
- 1 (14‑ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- Pinch of salt
- 2 cups heavy whipping cream, chilled
Instructions
- Place a large mixing bowl and a freezer‑safe loaf pan in the freezer for 30 minutes prior to starting.
- In a separate medium bowl, combine the sweetened condensed milk, vanilla extract (or vanilla bean paste), and a pinch of salt. Set aside.
- Remove the chilled mixing bowl from the freezer, add the cold heavy whipping cream, and beat on high speed with a hand mixer until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture one cup at a time until no streaks remain. Avoid overmixing.
- Line the loaf pan with parchment paper (optional, for easier cleanup), pour in the ice cream mixture, and smooth the top. Cover and freeze.
- After 2 hours, add any desired mix‑ins (e.g. brownie pieces, caramel ribbons, nuts), swirl gently with a knife, then re‑cover and freeze for an additional 3 hours or until fully set.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly.
Notes
- Line the loaf pan with parchment paper for easier clean‑up.
- During whipping, the cream will go through stages: bubbly → slightly thickened → rippling → puffy and airy.
Nutrition
- Calories: 490 kcal
- Sugar: 36 g
- Sodium: 121 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Carbohydrates: 38 g
- Protein: 7 g
- Cholesterol: 131 mg
