No Churn Ice Cream
You only need 4 ingredients to make this smooth, creamy no churn ice cream. Easy and customizable with endless flavor variations!
Servings: 8 servings
Calories: 369kcal
Cost: $10
Ingredients
Main Ingredients
- 14 oz can sweetened condensed milk
- 1 Tablespoon vanilla bean paste or 1 scraped vanilla bean or 2 teaspoons vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups heavy cream cold
- 4 oz semisweet chocolate bar melted
- 1 teaspoons vanilla extract
- 2 Tablespoon cocoa powder
- ½ cup mini chocolate chips
- 1 lb fresh or frozen strawberries stems removed and quartered
Instructions
- Place a metal bowl in the freezer and chill for 15 minutes.
- In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
- 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.
- Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
- 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.
- Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
- Meanwhile, melt your chocolate bar and set aside to cool.
- In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.
- Stir in chocolate chips.
- 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.
Notes
Feel free to customize with your favorite flavors and add-ins.