Food Allergy Friendly
Dessert, Recipe

Vanilla No Churn Ice Cream

Base Recipe

This is a very basic base recipe for pretty much any no churn ice cream creation you’d like to make! Play with it, make it yours, have fun and enjoy!

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Friendly at Home

I’ve mentioned in other ice cream posts that we live in the desert, and love our frozen treats so much! Plus, with a peanut allergy we have a hard time finding safe frozen treats void of cross-contamination. Enter, safe made-at-home no churn ice cream!

Vanilla No Churn Ice Cream

Course Dessert
Cuisine American
Prep Time 5 minutes
Author Food Allergy P.I.

Ingredients

  • 2 C heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla

Instructions

  1. With a handheld electric mixer, whip the heavy whipping cream until stiff peaks form, but don't over beat. Add condensed milk and vanilla, beat on low until well combined. Pour into a large bread loaf pan, and pop in the freezer for 4-6 hours, or overnight. When frozen and ready to eat, just set out on counter for a few minutes to thaw just slightly to make it easier to scoop.