Food & Cooking Recipes Dessert & Treats Recipes No-Churn Vanilla Ice Cream 3.6 (232) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 1/2 quarts This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work. Ingredients 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 2 tablespoons bourbon (optional) 2 cups cold heavy cream Directions 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. 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. Petrina Tinslay Rate it Print