Homemade No-Churn Ice Cream

Hi beautiful souls! If you follow me on Instagram, you know I’ve turned my home into Ben & Gina’s ice cream parlor over the summer! I have really enjoyed making ice cream and experimenting with custom flavor combinations. My no-churn ice cream base has only 4 ingredients, is easy to make and tastes so rich and decadent. This recipe is so easy anyone can make it, and it’s a fun experiment to try at home while we weather this pandemic. I hope you enjoy this recipe as much as I do!

I’m one of those weird people who love ice cream when it’s cold outside, so I thought I’d re-share this recipe now that the cooler temps are kicking in! 😆

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What You’ll Need:

• 2 cups of cold heavy whipping cream
• 1 can of sweetened condensed milk
• 1 – 2 tsp of vanilla extract (or extract of your choice) – I highly recommend adding a little almond extract in as well.
• Pinch of kosher salt
• Stand Mixer
• Chilled metal bread pan
• Optional: toppings of your choice

Instructions:

• Beat heavy whipping cream in stand mixer at medium high speed until stiff peaks form
• In a separate bowl combine sweetened condensed milk, extract and salt. I recommend whisking to incorporate more air into the mixture
• When cream has formed stiff peaks, fold approximately 1/4 cup of whipped cream into the sweetened condensed milk mixture
• Pour sweetened condensed milk mixture into the whipped cream and gently fold until fully incorporated
• Spread combined mixture into your chilled bread pan and cover with plastic wrap and then aluminum foil
• Freeze for 2 hours. Add in any toppings and return to freezer for another 4-6 hours.

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