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No Churn Vanilla Ice Cream
With only 3 ingredients you can't go wrong with this classic No Churn Vanilla Ice Cream! The perfect frozen summer treat to dress up however you like.
Course
Dessert
Cuisine
American
Keyword
No Churn Ice Cream, No Churn Vanilla Ice Cream, Vanilla Ice Cream
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Freezing
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
4
Calories
739
kcal
Author
Dana at ThisSillyGirlsKitchen.com
Ingredients
2
cups
heavy whipping cream
14
oz
sweetened condensed milk
2
teaspoons
vanilla bean paste or extract
Instructions
In a large mixing bowl, whip the heavy whipping cream using a stand or hand mixer just until firm peaks form-- about 2-3 minutes.
Next, fold in the sweetened condensed milk and vanilla bean paste.
Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours.
When the ice cream has fully hardened, serve with the garnishes of your choice.
Notes
The vanilla bean paste can be substituted for 2 teaspoons of vanilla extract or the caviar from 2 vanilla beans.
Freezing six hours is a minimum! Overnight is preferred.
If you have a plastic ice cream container, use that in place of the loaf pan! It will result in a smoother, creamier ice cream.
You will want to make sure that the plastic wrap is tightly touching the ice cream when stored so ice crystals do not form.
You can double this recipe to have more on hand.
Add anything you want into this ice cream to switch up the flavors such as candy, crushed cookies, other extract flavors, etc.
Nutrition
Calories:
739
kcal
|
Carbohydrates:
59
g
|
Protein:
10
g
|
Fat:
53
g
|
Saturated Fat:
33
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
197
mg
|
Sodium:
171
mg
|
Potassium:
457
mg
|
Sugar:
56
g
|
Vitamin A:
2014
IU
|
Vitamin C:
3
mg
|
Calcium:
359
mg
|
Iron:
1
mg