No-Churn Vanilla Ice Cream

Prep: 6 15

Cook: 0

Total Time: 6 15

Yield: 10 servings

Course: Dessert

Cuisine: American

Calories: 293kcal

With just a few simple ingredients and a mixer, you can create a delicious and creamy frozen treat that is sure to impress your family and friends.

Flavor the Sweetened Condensed Milk - In a large bowl, whisk together the sweetened condensed milk with the vanilla bean paste and set aside.
Whip the Cream - In a stand mixer fitted with the whisk attachment, add the heavy cream. Whisk on medium-high (setting 8) until a fluffy and smooth consistency is reached and stiff peaks form, about 1 1/2 to 2 minutes. It should hold its shape when lifted from the bowl. Do not over-whip!
Alternatively, hand whisk by adding the heavy cream to a chilled large metal bowl. Slightly tilt the bowl and vigorously whisk until stiff peaks form, about 3 1/2 to 4 minutes.
Make the Ice Cream Base - Gently fold in ⅓ of the whipped cream into the sweetened condensed milk mixture. Add the remaining whipped cream and gently fold in until the mixture is smooth with just a few small lumps left. Do not deflate the mixture by over-mixing!
Freeze the Ice Cream - Transfer the ice cream base to a 9x5 loaf pan or container large enough to hold a 1-quart mixture. Place a piece of plastic wrap directly on top. Cover with a piece of parchment paper that fits just the surface of the ice cream. Cover the pan tightly with foil or lid. Freeze until hardened, about 6 hours.

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