Easy 3-Ingredient No-Churn Vanilla Ice Cream
This ice cream is soft enough to be scooped straight out from the freezer. Scoop the ice cream into a frozen bowl and serve immediately as it melts fast.
Servings: Serves 3 to 4
INGREDIENTS
- 125 ml cold heavy cream, 1 cup
- 200 grams sweetened condensed milk, about 1/2 can
- 1 teaspoon vanilla paste, or extract
INSTRUCTIONS
- Chill a mixing bowl in the refrigerator for at least 15 minutes. Pour in the cream and using an electric mixer, whip on high speed until stiff peaks are formed, checking every now and then to make sure you don't overwhip.
- Add in the condensed milk and vanilla paste (or extract) and mix in gently with a spatula.
- Transfer the mixture into a container and freeze overnight before serving.
NOTES
- In hindsight, this ice cream is pretty sweet, so you can try reducing the condensed milk to 150 grams instead. I will serve it with a very dark chocolate sauce to balance out the sweetness of the ice cream.
- Serve the ice cream with some homemade and easy 3-minute chocolate sauce
- Adapted from Martha Stewart
- Serve the ice cream with some homemade and easy 3-minute chocolate sauce
- Adapted from Martha Stewart
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