This easy no-churn ice cream is so simple to make, very creamy, tasty, and easy to scoop. This version is vanilla-flavored, but it's easy to create many different flavors, and a number of variations are included below.
Ingredients
- chilled heavy cream: 2 cups
- sweetened condensed milk: 1 can (14 ounce can)
- vanilla extract: 1 Tbsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Add heavy cream to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form, 2 to 3 minutes. Dotdash Meredith Food Studios
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Add sweetened condensed milk, vanilla and salt. Mix on low speed until fully combined, 20 to 30 seconds, scraping sides of bowl as needed. Dotdash Meredith Food Studios
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Transfer mixture into a 9x5-inch loaf pan, spreading evenly in the pan. Cover with plastic wrap, gently pressing down to touch the ice cream mixture and seal out any air bubbles. Freeze until firm, at least 6 hours before serving. Dotdash Meredith Food Studios Recipe Variations: Double Chocolate: Whip cream. Whisk 2 tablespoons unsweetened cocoa powder and 1/4 cup hot fudge sauce into sweetened condensed milk, reduce vanilla extract to 1 teaspoon; mix into whipped cream. Freeze as above.Oreo® Brownie Fudge: Whip cream. Whisk 1/4 cup hot fudge sauce into sweetened condensed milk, reduce vanilla extract to 1 teaspoon, and mix into whipped cream. Fold in 1/2 cup crushed Oreo® cookie pieces and 1/2 cup chopped brownie pieces. Freeze as above.Salted Caramel Peanut: Whip cream. Whisk 1/4 cup caramel sauce into sweetened condensed milk, reduce vanilla extract to 1 teaspoon, and increase salt to 1/2 teaspoon; mix into whipped cream. Fold in 1/2 cup roasted salted peanuts. Freeze as above.Strawberry: Whip cream. Whisk 1/4 cup strawberry jam into sweetened condensed milk, reduce vanilla extract to 1 teaspoon; mix into whipped cream. Fold in 1/2 cup finely chopped strawberries. Freeze as above. Cook’s Note Add 1/2 cup of any preferred toppings and stir in before freezing.For original recipe, substitute vanilla bean paste for vanilla extract for a richer vanilla flavor.For a richer strawberry flavor, roast chopped strawberries in a shallow baking dish at 350 degrees F (175 degrees C) until the berries are tender and juices have released , about 20 minutes. Cool berries and juices to room temperature, then stir into cream mixture.Store ice cream in an airtight container in the freezer for up to 2 weeks.
