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!
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
- 2 C heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla
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.