This blog post, in all honesty, was a complete experiment that I decided to make in my kitchen a few weeks ago. And let me clarify that it was an experiment for me because I’m not an ice cream expert and had never made any kind of ice cream before. I had read and seen ways of how you can freeze whipped cream to get that ice cream texture but I wanted to see it for myself. And I’m happy to report that it works! But I’m sure that many of you probably already knew that.
The only downside to this method is that it does end up on the sweet side because of the amount of sweetened condensed milk that you have to use (a whole can!) but I’m not really sure if it’s because I didn’t blend the mixture well enough and some parts of it came out sweeter than others. I did try making it again with less sweetened condensed milk but the texture that you get is not really the same, so I’ll keep making it with more condensed milk.
Don’t get me wrong, it is still a really good recipe that you can tweak by adding other ingredients like fruit, candy, chocolate chips, whatever you want. And like I said before, it’s completely homemade and you can easily make it without using any special equipment.
No Churn Vanilla Ice Cream
- 2 cups (16 oz/480 ml) whipping cream
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract
- In a large bowl mix the whipping cream until soft peaks form (do not overbeat).
- In a separate large bowl mix the sweetened condensed milk with the vanilla extract. Then, carefully fold in the whipped cream until it's all well blended.
- Pour into a deep freezer safe container (a meat loaf pan works really well). Cover with plastic wrap and freeze until firm. Minimum 4 hours, preferably overnight.