Ice cream maker absent? No issue! Four ingredients make homemade no-churn ice cream. From mint chocolate chip to Oreo, make any ice cream flavour with the base!
– 1 (14-ounce) can sweetened condensed milk– 1 teaspoon pure vanilla extract or vanilla bean paste– ⅛ teaspoon salt– 2 cups heavy whipping cream (1 pint; 480 ml)
Mix sweetened condensed milk, salt, and vanilla. Your mixing bowl should be large enough to fold in the whipped cream when you add it.
Whip heavy cream to stiff peaks. A stand mixer or handheld electric mixer can do this. Wait until the last minute to remove the carton from the fridge because heavy whipping cream whips up better when cold.
Mix whipped cream with condensed milk. Fold half the whipped cream into the mixture at a time. Gently fold the whipped cream until combined to avoid deflating it!
Freeze ice cream until firm. I prefer a 9x5-inch loaf pan for easy scooping, but any freezer-safe dish will do. To prevent icing, wrap the ice cream in plastic wrap and freeze for at least 8 hours.