Ingredients
Equipment
Method
- Place a large mixing bowl and the beaters (or whisk attachment) in the freezer for 15 minutes. Cold equipment helps the cream whip faster and hold more air. Put a 9 x 5-inch (23 x 13 cm) loaf pan or freezer-safe container in the freezer as well.
- In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth. Set aside.
- Pour the cold heavy cream into the chilled mixing bowl. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters, and the tip of the peak should stand upright. Stop before it looks grainy or starts to turn into butter.
- Add about one-quarter of the whipped cream to the condensed milk mixture and gently stir to lighten it. Add the remaining whipped cream and fold it in with a rubber spatula, scraping from the bottom and turning the bowl, just until no streaks remain. Do not overmix, or you will deflate the cream and the ice cream will be dense.
- Pour the mixture into the chilled loaf pan and smooth the top. Press a piece of plastic wrap or parchment paper directly onto the surface to prevent ice crystals from forming, then cover the pan tightly.
- Freeze for at least 6 hours, or overnight, until firm and scoopable. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
Notes
Heavy cream: Use cold heavy whipping cream with at least 36 percent fat. Lower-fat creams, such as whipping cream or half-and-half, will not whip properly and will give an icy result.
Vanilla flavor: Pure vanilla extract gives the best flavor. For a more pronounced vanilla taste and the classic black specks, scrape the seeds from one vanilla bean and whisk them into the condensed milk mixture, or use 1 tablespoon of vanilla bean paste.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes at room temperature, and dip your scoop in warm water for neat scoops.
Mix-in ideas: Fold in 1 cup (about 150 g) of chocolate chips, crushed cookies, chopped nuts, or fruit swirls after combining the cream and condensed milk. Do not add more than 1 1/2 cups (225 g) total.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week.
Dairy-free option: Replace the cream with 2 cups (480 ml) of chilled full-fat coconut cream whipped until fluffy, and use sweetened condensed coconut milk. The flavor and texture will be slightly different Nutrition (per serving) Calories 395 kcal Carbohydrates 31 g Protein 5 g Fat 28 g Saturated fat 17 g Cholesterol 100 mg Sodium 115 mg Potassium 230 mg Fiber 0 g Sugar 31 g
Vanilla flavor: Pure vanilla extract gives the best flavor. For a more pronounced vanilla taste and the classic black specks, scrape the seeds from one vanilla bean and whisk them into the condensed milk mixture, or use 1 tablespoon of vanilla bean paste.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes at room temperature, and dip your scoop in warm water for neat scoops.
Mix-in ideas: Fold in 1 cup (about 150 g) of chocolate chips, crushed cookies, chopped nuts, or fruit swirls after combining the cream and condensed milk. Do not add more than 1 1/2 cups (225 g) total.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week.
Dairy-free option: Replace the cream with 2 cups (480 ml) of chilled full-fat coconut cream whipped until fluffy, and use sweetened condensed coconut milk. The flavor and texture will be slightly different Nutrition (per serving) Calories 395 kcal Carbohydrates 31 g Protein 5 g Fat 28 g Saturated fat 17 g Cholesterol 100 mg Sodium 115 mg Potassium 230 mg Fiber 0 g Sugar 31 g