No-Churn Vanilla Ice Cream
Published Jun 30, 2020
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Ultra-creamy, super easy to make No-Churn Vanilla Ice Cream pairs with any kind of cake. This is a great base for any mix-ins you want to add!
No-Churn Vanilla Ice Cream
Ingredients
- 2 cups (475 mL) very cold heavy whipping cream
- 1 tablespoon (15 mL) pure vanilla extract
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 (14-ounce/396-gram) can sweetened condensed milk
Instructions
- Add the heavy cream, vanilla extract, and salt to a large bowl or bowl of a stand mixer fitted with the whisk attachment.
- Whip on low speed with an electric hand mixer and whisk attachment or with the stand mixer. Once the cream starts to thicken, slowly increase the speed to medium-high and continue to whip until soft peaks form.
- Gently fold in the sweetened condensed milk.
- Once incorporated, transfer the mixture to a 2-quart freezer-safe container.
- Freeze for at least 4 hours or until frozen.
Nutrition
Calories: 105kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 41mgSodium: 48mgPotassium: 22mgSugar: 1gVitamin A: 437IUVitamin C: 1mgCalcium: 19mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is a serving size? 16 servings, 1 serving is 105 calories. How big is the serving?
This recipe makes about 3 pints, so that ends up being about 1/3 cup as a serving.