Description
This no-churn vanilla ice cream recipe is an easy and delicious way to make creamy homemade ice cream without the need for an ice cream maker. Using just a few simple ingredients, including heavy cream and sweetened condensed milk, this frozen dessert comes together quickly and freezes to a perfect scoopable texture. Ideal for a sweet treat on a hot day, it’s customizable with sprinkles and perfect for serving in cones or bowls.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream (cold)
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
For Serving
- Sprinkles (optional)
- Ice cream cones (optional)
Instructions
- Chill the Pan: Place a loaf pan into the freezer to chill thoroughly, ensuring a cold surface to help the ice cream set properly.
- Whip the Cream: In a large mixing bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form. This creates the fluffy texture needed to make the ice cream creamy and airy.
- Combine Ingredients: Gently fold the sweetened condensed milk, vanilla extract, and a pinch of sea salt into the whipped cream. Be careful to fold gently so you keep the mixture light and airy.
- Pour Mixture into Pan: Remove the chilled loaf pan from the freezer and pour the combined ice cream mixture into it, smoothing the top if needed.
- Freeze: Place the loaf pan back into the freezer and chill the mixture for 6 to 8 hours in a level spot, or until the ice cream is fully set and scoopable.
- Serve: Once set, scoop the ice cream into cones or bowls, add sprinkles if desired, and enjoy your homemade no-churn vanilla ice cream.
Notes
- For best results, make sure the heavy cream is very cold before whipping.
- You can add mix-ins such as chocolate chips or crushed cookies when folding in the condensed milk.
- Store leftover ice cream covered in the freezer and consume within a week for optimal freshness.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
