My version of No Churn Vanilla Ice Cream calls for a little extra heavy cream. It’s a perfect topper for brownies, and oh so good with birthday cake! Feel free to add crushed cookies, chocolate chunks, berries, or nuts. The flavor possibilities are endless! Can’t find the perfect flavor at the grocery store? No problem! Create it at home in just a few minutes with this quick and easy recipe! The overnight wait for freezing is the hardest part. If you’ve never made no-chrun ice cream, you’ll be so surprised how easy, perfect, and creamy this 3 ingredient ice cream is to make! Wow,…I made several flavors in the first week. Better have a fresh box of cones on the ready. Or hang tight,….I’ll have a crispy waffle cone recipe for you soon! Also, I’ll post the PERFECT soft and chewy brownie recipe within a few days. You’ll love them! This is by far my favorite frosted brownie to serve with a large scoop of homemade vanilla ice cream. Enjoy!
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Superboard Pastry Board
Vanilla Ice Cream
Ingredients
- 1 14 oz. can sweetened condensed milk
- 2 tsp. vanilla
- 2 1/2 c. heavy whipping cream
Instructions
- In a bowl, stir together the condensed milk and vanilla. Set aside.
- In another bowl, bet the heavy whipping cream until thick and fluffy. (Thickened, but not super stiff.)
- Gradually fold the whipped cream into the condensed milk mixture. Transfer into a freezer safe container, cover and freeze overnight. So good!