No Churn Ice Cream
Creamy, no-churn vanilla ice cream made with just 4 ingredients, no machine needed! Easy, delicious, and ready to customize.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes. The cream should be thick and hold its shape when you lift the beaters.
- In a separate medium bowl, add sweetened condensed milk, vanilla extract, and kosher salt. Whisk together until fully combined and smooth.
- Gently fold the sweetened condensed milk mixture into the whipped cream using a silicone spatula. Use slow, folding motions to avoid deflating the cream. Keep folding until no streaks remain and the mixture is smooth and fluffy.
- Pour the ice cream base into a loaf pan or freezer-safe container. Smooth the top with a spatula. If you want to add any mix-ins (like chopped cookies, fudge swirls, or fruit), this is the time to gently fold them in or layer them on top.
- Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or overnight, until completely firm.
- Let the ice cream rest at room temperature for 5-10 minutes before scooping for the creamiest texture.