Easy No-churn Vanilla Ice Cream (+Secret Ingredient)
A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!
Servings 1 ½ quarts / 1.25 kilos, approximately
Ingredients
- 2 cups (500ml) heavy whipping cream (or whipping cream with at least 35% fat)
- 1 14-ounce (397g) can sweetened condensed milk
- 1 teaspoon ground vanilla bean powder (or 2 teaspoons pure vanilla extract)
Instructions
- Whip the heavy cream until it thickens and forms stiff peaks.
- Add the sweetened condensed milk and mix until just combined.
- Add the vanilla and mix.
- Pour into a freezer safe container. Cover with plastic wrap and then some aluminum foil.
- Freeze for at least 6 hours or overnight.
- Enjoy!
Notes
- You can substitute the ground vanilla bean powder with 2 teaspoons vanilla extract.
- Put the can of sweetened condensed milk in the fridge a day ahead.
- Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
- The ice cream can be stored in the freezer for about 1 ½ months. Make sure to keep it in the back of the freezer where the temperature stays the same. Don't put it in the freezer door.
