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No-Churn Vanilla Ice Cream

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 quarts
No-Churn Vanilla Ice Cream

Photography: Petrina Tinslay

Source: Everyday Food, June 2011

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon (optional)
  • 2 cups cold heavy cream

Directions

  1. In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

  2. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Notes

Freeze, covered, up to 1 week.

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