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 1/2 quarts / kilos (approximately)
- 2 cups (500 ml) heavy whipping cream
- 1 14-ounce (397g) can sweetened condensed milk
- 1 teaspoon ground vanilla bean powder (or 2 teaspoons vanilla extract)
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 5 hours or overnight.
You can substitue 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.