No Churn Ice Cream
A delicious simple, homemade ice cream recipe that doesn't require an ice cream maker
Ingredients
- 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- 2 cups heavy cream
Instructions
- Combine the sweetened condensed milk and vanilla in a small mixing bowl, whisk together and set aside
- Pour the heavy whipping cream into a chilled metal mixing bowl
- Beat the heavy cream until you get stiff peaks- making sure not to over beat the cream
- Combine the condensed milk mixture into the whipped cream, folding it together until combined
- Add toppings (see list of toppings in post)
- Pour the mixture into a pan that can hold 6 cups (I used a bread pan)
- Cover with plastic wrap and freeze for 4-6 hours
- Take out and enjoy!
Notes
- Be sure not to over beat your heavy cream, if you do this the cream will actually lose its stiffness and turn back into a liquid
- You can use a metal bread pan if you are short on time and wanting it to set faster when in the freezer
- For fast clean up you can line your bread pan with parchment paper
- Cover with saran wrap to help prevent ice crystals developing on the top of the ice cream when it is in the freezer
- Store in an airtight container for up to 2 weeks
Nutrition
Serving: 0.5cupCalories: 486kcalCarbohydrates: 38gProtein: 7gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 106mgPotassium: 323mgSugar: 38gVitamin A: 1343IUVitamin C: 2mgCalcium: 240mgIron: 0.2mg
Tried this recipe?Let us know how it was!
