No Churn Ice Cream

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 25 minutes

Ingredients

14 oz can sweetened condensed milk

1 Tablespoon vanilla bean paste (or 1 scraped vanilla bean or 2 teaspoons vanilla extract)

Pinch of fine sea salt (about 1/16th teaspoon)

2 cups heavy cream (cold)

4 oz semisweet chocolate bar (melted)

14 oz can sweetened condensed milk

1 teaspoons vanilla extract

Pinch of fine sea salt (about 1/16th teaspoon)

2 cups heavy cream (cold)

2 Tablespoon cocoa powder (see note)

½ cup mini chocolate chips

1 lb fresh or frozen strawberries (stems removed and quartered)

14 oz can sweetened condensed milk

1/2 teaspoons vanilla extract

Pinch of fine sea salt (about 1/16th teaspoon)

2 cups heavy cream (cold)

Directions

Vanilla

Place a metal bowl in the freezer and chill for 15 minutes.

In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.

Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.

Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.

Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.

Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving

Chocolate

Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt your chocolate bar and set aside to cool.

In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.

Remove bowl from the freezer and add heavy cream and cocoa powder. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.

Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.

Stir in chocolate chips.

Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.

Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving

Strawberry

Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan.

Cook over medium-low heat, stirring frequently until thickened and reduced by about half.

Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.

Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.

Pour strawberry mixture into the whipped cream and gently fold together until completely combined.

Pour into 9x5” bread pan and gently press a piece of plastic wrap into the surface of the ice cream.

Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.

Nutrition

• Calories: 369 kcal
• Total Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Cholesterol: 84 mg
• Sodium: 79 mg
• Total Carbohydrate: 30 g
• Total Sugars: 30 g
• Protein: 6 g