No-Churn Vanilla Ice Cream

Whip, fold and freeze a creamy dessert with heavy cream, sweetened condensed milk, vanilla and a pinch of salt. Freeze until firm for an easy homemade treat.

Prep: 15 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 2 teaspoons vanilla extract
• 0.25 teaspoon fine salt

Cooking instructions

1. Chill a 9-by-5-inch loaf pan in the freezer for at least 15 minutes. Set out the heavy cream and sweetened condensed milk while the pan chills. (about 15 min)
2. Pour the heavy cream into a large, chilled bowl. Using a hand mixer or stand mixer, whip on medium-high speed until firm peaks form; the cream should hold its shape when the beaters are lifted. (about 4 min)
3. In a separate bowl, stir the sweetened condensed milk, vanilla extract and salt until smooth. (about 1 min)
4. Fold one-third of the whipped cream into the condensed milk mixture to lighten it. Gently fold in the remaining whipped cream in two additions, stopping as soon as no white streaks remain. (about 3 min)
5. Transfer the mixture to the chilled loaf pan and smooth the top. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until firm. (about 360 min)
6. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping. Store covered in the freezer for up to 2 weeks. (about 10 min)