No-churn vanilla ice cream
Rich, creamy vanilla ice cream from cream, condensed milk and a whisk, no ice cream maker, firm enough to scoop after a night in the freezer.
- 380 min total
- 15 min hands-on
- Anyone can make this
- Serves 8
- About $1.06 a serving
- 360 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 8 servings.
- 1 can sweetened condensed milk, 14 oz
- 2 cups heavy cream, very cold
- ½ cup chocolate chips, mini if you have them (optional)
From your pantry
- 2 tsp vanilla extract
- 1 pinch salt
Each serving has about 360 calories, 6 g protein, 29 g carbs and 26 g fat, and costs about $1.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Put a loaf pan in the freezer to while you mix.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
the condensed milk, vanilla and salt in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the cold cream in another bowl until it holds , about 6 to 8 minutes by hand or 3 with a mixer.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stiff peaks. Stiff peaks are whipped cream beaten until it holds a tall shape that stands straight up. It’s firm enough to spread between layers, but whip much past it and it turns grainy, then into butter.
How you’ll know: Lift the whisk and the peak stands straight up without bending, and the cream still looks smooth, not lumpy.
Timer: 6 min
Dolly’s tip: Stiff peaks matter here. The air you whip in is what keeps it scoopable instead of icy.Fold a big scoop of the cream into the condensed milk to loosen it, then the rest just until no streaks are left.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
the chocolate chips if you’re using them, and scrape it all into the cold loaf pan.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Press plastic wrap onto the surface and freeze until firm, at least 6 hours.
Timer: 360 min
Let it sit on the counter for 5 minutes before scooping.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
