No-Churn Vanilla Ice Cream

• servings: 10 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

2 cups heavy cream (cold)

14 ounces sweetened condensed milk (full-fat recommended)

1 tablespoon pure vanilla extract

Directions

Whip the Cream

Pour the cold heavy cream into a stand mixer or use a hand mixer. Whip on medium-high speed until stiff peaks form, about 2–3 minutes. The cream should hold its shape but remain smooth and fluffy.

Mix the Base

In a large bowl, combine the sweetened condensed milk and vanilla extract using a spatula. Stir until fully blended.

Fold in the Cream (Part 1)

Add half of the whipped cream to the condensed milk mixture. Gently fold it in with a spatula, using light strokes to keep the mixture airy.

Fold in the Cream (Part 2)

Add the remaining whipped cream and fold gently until no streaks remain. The final mixture should be light and fluffy.

Freeze

Transfer the mixture into a freezer-safe container (a loaf pan works well). Smooth the top with a spatula and cover tightly with plastic wrap or an airtight lid. Freeze for at least 4 hours or until firm.

Serve

Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.