No-Churn Vanilla Ice Cream

By CJKK

Ingredients

• Ice Cream:
• One 14-ounce can sweetened condensed milk
• 2 teaspoons pure vanilla extract or vanilla bean paste
• Pinch fine salt
• 2 cups heavy cream, cold
• Mix-In Options:
• Cookies and Cream: 12 chocolate sandwich cookies, crushed
• Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
• Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Details

Servings 6
Preparation time 15mins
Cooking time 315mins

Preparation

Step 1

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled
For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.