No Churn Ice Cream
Skip the machine with this No Churn Ice Cream recipe, and you can have it chilling in the freezer in 15 minutes flat.
Servings: 6 servings, about 1.5 quarts
Ingredients
- 14 ounces sweetened condensed milk NOT evaporated milk
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups heavy whipping cream
Instructions
- In a large mixing bowl, whisk together the condensed milk, vanilla, and salt. In a separate bowl, with an electric mixer, beat the heavy cream until stiff peaks form.
- Scoop half of the whipped cream mixture into the bowl with the condensed milk and gently fold it in. When it is well combined, add the remaining whipped cream and fold it in completely.
- Transfer the mixture to a freezer-safe container and freeze until firm, at least 6 hours. (If desired, after a couple of hours, swirl in any desired mix-ins. Then allow the mixture to continue freezing until firm and scoop-able.)
Nutrition
Serving: 1g | Calories: 486kcal | Carbohydrates: 38g | Protein: 7g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 154mg | Potassium: 323mg | Sugar: 38g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 0.2mg