No Churn Vanilla Ice Cream (3 ingredients)
Homemade vanilla ice cream made with condensed milk is guaranteed to be easy and big in flavor. This frozen treat is a game-changer! It has a smooth texture and irresistible taste; you'll understand when you taste it. Enjoy it in a cone, a bowl, with or without a topping, or sandwiched between cookies—it's always fantastic.
Servings 8 servings
Ingredients
- 2 cups heavy cream cold
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla extract or ¾ teaspoon vanilla paste
Instructions
- Beat 2 cups heavy cream until thick but not completely firm.
- Pour into it 14 ounces sweetened condensed milk and fold in with a spatula or whisk.
- Add 1 teaspoon vanilla extract and stir until smooth and even colored.
- Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans).
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
- Cover with plastic wrap for longer storage.
Notes
Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (known in many places as evaporated milk). Make sure it has sugar.
How long does it take for condensed milk ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary.
