No-churn ice cream should be in everyone’s summer recipe repertoire. It has only four ingredients and literally takes about 5 minutes to put together.
Pair it with some homemade magic chocolate shell and you’ve got one heck of a treat.
Rather than blather on about its wonders, I’ll keep this short and sweet… just like the recipe!
No-Churn Vanilla Ice Cream
1 – 300ml can sweetened condensed milk
2 teaspoons vanilla extract
pinch fine sea salt
1 ¾ cups whipping cream
Place a loaf pan in the freezer while you prepare your ice cream base.
In a large bowl, mix the sweetened condensed milk with the vanilla extract and fine sea salt and set aside. In a separate bowl, whip the cream to stiff peaks.
Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture. Follow with one more half cup to lightened the condensed milk then, switching to a rubber spatula, fold in the remaining whipped cream.
Retrieve the chilled loaf pan from the freezer and pour in the ice cream base, levelling the top with the back of your spatula. Press a layer of plastic wrap directly on top of the ice cream base and pop it into the freezer for at least 6 hours to firm up.
Enjoy any which way your heart desires though I'd recommend a good drizzle of chocolate shell and a scattering of sprinkles!