No Churn Ice Cream
User Reviews
5
No Churn Ice Cream
Description
This no churn recipe whips heavy cream to stiff peaks, then gently folds in sweetened condensed milk combined with vanilla extract or vanilla bean paste. The folding technique preserves airiness, giving the ice cream a light but creamy texture once frozen. Because it doesn't require an ice cream machine, this is a straightforward way to make homemade ice cream at home.
The result is a smooth and creamy vanilla ice cream that can serve as a base for further additions such as chocolate chips, fruit, or nuts. It works well as a quick dessert when freezing space and churning equipment are limited.
The recipe yields about 1 1/2 pints of ice cream. The preparation time does not include freezing time, which is necessary for the ice cream to firm properly before serving.
Ingredients
- 2 cups (16-ounces) heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Whip whipping cream until stiff peaks form, about three minutes. Pour in condensed milk and vanilla extract or vanilla bean paste and gently fold into whipped cream until well-combined. Pour into a freezer safe container and store in the freezer until the ice cream firms.
Notes
- Preparation time excludes freezing; allow sufficient time for ice cream to firm in the freezer.
- This recipe yields approximately 1 1/2 pints of no churn ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 108mg | 36% |
| Sodium | 30mg | 1% |
| Potassium | 62mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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