No Churn Vanilla and Chocolate Ice Cream

 

 About This Recipe

  Ice Cream without an Ice Cream Maker.

Prep Time: 15 minutes     Cook Time: 6 hours freezing 

Servings 8 - 10 (about 1 quart)

Ingredients

     ·        2 Cups Heavy Cream chilled

·        1 ¼ oz can of Sweetened Condense Milk

·        ¼ Cup whole or half & half milk

·        1 tablespoon Pure Vanilla Bean Syrup

·        ¼ teaspoon table salt

 

For Chocolate Ice Cream

·        ½ Cup of Coco Powder

·        1 tablespoon Express instant coffee

 Equipment

·        Blender or Large bowl & Hand-mixer

·        8-inch metal loaf pan or narrow plastic container

 

Mixing Bowl instructions 

1.     Add cream and whip with a hand mixer in a large mixing bowl until the cream forms soft peaks.

2.     Add condensed milk, whole or half-and-half milk, vanilla, and salt. 

3.     Continue to follow steps 3 - 5. 

Instructions 

1.     Pour heavy cream into a blender and use the blend button until the cream forms soft peaks, 20 to 30 seconds.

2.     Scrape down the sides of the blender jar with a rubber spatula and continue to process until stiff peaks, about 10 seconds. 

3.     Stir in condensed milk, whole or half-and-half milk, vanilla, and salt. Blend for about 20 seconds, scraping down the sides of the blender jar as needed. 

4.     Pour the cream mixture into a loaf pan “cover with plastic wrap” or a plastic container, and cover with a lid. Freeze for about 6 hours or the next day. 

5.     To serve, let stand for about 5 minutes or until ice cream is soft or scoopable.

Recipe Tips

I like using vanilla paste instead of vanilla extract; it gives it more flavor and adds vanilla specks. Madagascar Vanilla Paste is my favorite.