Ingredients
2 cups heavy whipping cream, cold
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla bean paste or pure vanilla extract
Pinch of sea salt (optional)
Instructions
Step 1: Place a large mixing bowl and your whisk attachments in the freezer for about 15 minutes to ensure they are ice cold.
Step 2: Pour the cold heavy whipping cream into the chilled bowl and beat on medium-high speed until stiff peaks form.
Step 3: In a separate medium bowl, whisk together the sweetened condensed milk, vanilla bean paste, and salt until smooth.
Step 4: Gently fold a large scoop of the whipped cream into the condensed milk mixture to lighten it up.
Step 5: Carefully fold the remaining condensed milk mixture into the rest of the whipped cream using a spatula, being careful not to deflate the air.
Step 6: Transfer the mixture into a freezer-safe container and smooth the top.
Step 7: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight before serving.
Notes
Ensure your heavy cream is very cold for the best volume. You can add 1/2 cup of chocolate chips or fruit swirls for variation.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Cooking Hacks & Techniques
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 kcal
- Sugar: 21 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: no churn ice cream recipes, easy ice cream, homemade vanilla ice cream, no machine ice cream
