Description
A rich, creamy, and no-churn vanilla ice cream made with whipping cream, sweetened condensed milk, and vanilla bean paste. Softly sweetened and easy to prepare in less than 15 minutes of hands-on time and 6 hours of freezing.
Ingredients
2 cups cold heavy whipping cream
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla bean paste or 1 vanilla bean’s scraped seeds
1/8 teaspoon fine sea salt
Instructions
Chill the mixing bowl and beaters in the freezer for 10 minutes.
Beat 2 cups cold whipping cream on medium-high speed until stiff peaks form.
In a separate bowl, stir together condensed milk, vanilla bean paste, and sea salt until smooth.
Fold one-third of the whipped cream into the vanilla mixture, then add the rest, folding gently to avoid deflating.
Transfer the mixture into a 9-by-5-inch loaf pan or freezer-safe container and smooth the top.
Press plastic wrap directly onto the surface, then cover with a lid or additional plastic wrap.
Freeze for at least 6 hours or until firm.
Notes
Use a loaf pan for even freezing. Pressing plastic wrap prevents ice crystals. For rich flavor, use high-quality vanilla bean paste.
- Prep Time: 15
- Category: Recipes
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/2 cup)
- Calories: 275
- Sugar: 44g
- Sodium: 19mg
- Fat: 24g
- Saturated Fat: 18g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 100mg