No Churn Vanilla Ice Cream
Updated Mar 12, 2024, Published Jul 01, 2023
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The thing I love most about this no-churn vanilla ice cream recipe is that it’s built of the simplest ingredients.
No Churn Vanilla Ice Cream
Ingredients
- 2 cups (480 g) very cold heavy whipping cream
- 1 tablespoon (13 g) pure vanilla extract
- Pinch of fine sea salt, (optional)
- 1 (14 oz.) can sweetened condensed milk
Instructions
- Add the heavy cream, vanilla extract, and pinch of salt to a large bowl or bowl of a stand mixer fitted with the whisk attachment. Whip on low speed. 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 until completely incorporated.
- Transfer to a 2-qt freezer-safe container. Freeze for at least 4-6 hours or overnight.
Notes
For more of a soft-serve texture freeze for 1-2 hours.
For richer flavor, use vanilla bean paste in place of the vanilla extract.
For richer flavor, use vanilla bean paste in place of the vanilla extract.
Nutrition
Calories: 138kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 11mgPotassium: 40mgSugar: 1gVitamin A: 583IUVitamin C: 0.2mgCalcium: 27mgIron: 0.04mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This No Churn Vanilla Ice Cream recipe can also be found on What The Fork Food Blog.
