No-Churn Homemade Ice Cream
No-Churn Homemade Ice Cream
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- 1
Pour 2 cups of heavy cream into a large, chilled mixing bowl. Ensure the bowl and whisk attachment (if using a stand mixer) are cold, as this helps the cream whip more effectively.
⏱️ 1 min
- 2
Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream on medium-high speed until it forms stiff peaks. This means when you lift the whisk, the cream holds its shape firmly.
⏱️ 5 min
- 3
Gently fold in 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream. Use a spatula and a light hand to combine the ingredients without deflating the airy whipped cream. Mix just until no streaks of condensed milk remain.
⏱️ 3 min
- 4
Pour the ice cream mixture into a freezer-safe container, such as a 9x5 inch loaf pan or a shallow plastic container.
⏱️ 1 min
- 5
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Alternatively, use a container with an airtight lid.
⏱️ 1 min
- 6
Place the covered container in the freezer and freeze for a minimum of 6 hours, or preferably overnight, until the ice cream is completely firm.
⏱️ 360 min
- 7
Once frozen, remove from the freezer, let it sit at room temperature for a few minutes to soften slightly, then scoop and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Homemade Ice Cream
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- 1
Pour 2 cups of heavy cream into a large, chilled mixing bowl. Ensure the bowl and whisk attachment (if using a stand mixer) are cold, as this helps the cream whip more effectively.
⏱️ 1 min - 2
Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream on medium-high speed until it forms stiff peaks. This means when you lift the whisk, the cream holds its shape firmly.
⏱️ 5 min - 3
Gently fold in 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream. Use a spatula and a light hand to combine the ingredients without deflating the airy whipped cream. Mix just until no streaks of condensed milk remain.
⏱️ 3 min - 4
Pour the ice cream mixture into a freezer-safe container, such as a 9x5 inch loaf pan or a shallow plastic container.
⏱️ 1 min - 5
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Alternatively, use a container with an airtight lid.
⏱️ 1 min - 6
Place the covered container in the freezer and freeze for a minimum of 6 hours, or preferably overnight, until the ice cream is completely firm.
⏱️ 360 min - 7
Once frozen, remove from the freezer, let it sit at room temperature for a few minutes to soften slightly, then scoop and serve.
⏱️ 1 min