Indulge in Creamy No Churn Ice Cream: Easy Recipe with Endless Flavor
- Prep
- 15 min
- Cook
- 10 min
- Total
- 265 min
- Serves
- 8
- Calories
- 369 kcal
- Carbs
- 30.00 g
Ingredients
- 14 ozcan sweetened condensed milk
- 1 Tablespoonvanilla bean paste (or 1 scraped vanilla bean or 2 teaspoons vanilla extract)
- Pinchof fine sea salt (about 1/16th teaspoon)
- 2 cupsheavy cream (cold)
- 4 ozsemisweet chocolate bar (melted)
- 1 teaspoonsvanilla extract
- 2 Tablespooncocoa powder
- ½ cupmini chocolate chips
- 1 lbfresh or frozen strawberries (stems removed and quartered)
Instructions
- 1
Place a metal bowl in the freezer and chill for 15 minutes.
- 2
In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
- 3
Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
- 4
Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
- 5
Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
- 6
Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
- 7
Meanwhile, melt your chocolate bar and set aside to cool.
- 8
In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.
- 9
Stir in chocolate chips.
- 10
Cook strawberries over medium-low heat, stirring frequently until thickened and reduced by about half. Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.