Easy No-Churn Vanilla Ice Cream with Condensed Milk
This easy no-churn vanilla ice cream uses sweetened condensed milk and whipped cream to create a smooth, rich frozen dessert without an ice cream maker. The key is to whip the cream until it holds soft, rounded peaks, then fold gently so the mixture stays airy. Avoid blending everything together aggressively, or the ice cream can freeze dense and heavy instead of creamy.
Ingrédients
- 2 cups cold heavy whipping cream
- 1 1/4 cups sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 small pinch salt
Instructions
- Chill a large mixing bowl and the mixer beaters for 10 minutes.
- Stir the condensed milk, vanilla and salt together in a separate bowl.
- Whip the cold cream until it forms smooth medium-firm peaks.
- Fold one-third of the whipped cream into the condensed milk mixture.
- Gently fold in the remaining whipped cream in two additions.
- Transfer the mixture to a shallow freezer-safe container.
- Press plastic wrap against the surface and cover tightly.
- Freeze without stirring for at least 6 hours or overnight.
- Let stand for 5 to 10 minutes before scooping.
Vidéo
Notes
Use very cold 35% whipping cream. Do not substitute evaporated milk, half-and-half or low-fat milk. Freeze undisturbed for at least 6 hours.