San Diego, Chicago, New York City, Newport Beach. Name a city I’ve lived in and I’ll tell you my go-to spot for the best ice cream in the land. Because no matter what town I’ve called home during the past three decades, it has been a life requirement to find the creamiest scoop, and then enjoy said scoop time and time (… and time) again.
So what are these magical, not-so-mythical destinations and what menu items are irresistible?
- San Diego: The Baked Bear – Two hot-pressed chocolate chip cookies sandwiched together with vanilla ice cream rolled in rainbow sprinkles.
- Chicago: Ghirardelli – Chocolate-dipped waffle cone loaded with strawberry and vanilla ice cream.
- New York City: Grom – Two scoops of straciatella (chocolate chip), and if it’s cold outside, drop ’em into a mug of their thicker-than-ever hot chocolate. Eggloo’s bubble waffle cones are a close second place.
- Newport Beach: Sprinkles Ice Cream – A red velvet cone loaded with strawberry and chocolate ice cream, finished off with a shower of rainbow sprinkles.
Yes, indeed. Those are my “Best Ice Cream in the City” spots from coast to coast. And now my award for Best Homemade Ice Cream that Doesn’t Require an Ice Cream Maker goes to…
This recipe for the easiest, creamiest No-Churn Vanilla Ice Cream! We’re talking three ingredients and less than 10 minutes before this cool concoction gets stashed in your freezer and chilled until solid. And all you need is a stand mixer OR handheld beater OR a good ol’ whisk and some serious arm strength.
Go ahead and let this no-churn vanilla ice cream become your base, as you stir in nearly every topping imaginable, from fresh fruit and chopped nuts to various extracts (hello, chocolate chip mint!) and all. the. chocolate. And for all those craving a frosty treat but don’t have the patience for it to chill, don’t miss my top-rated 5-Minute Healthy Strawberry Frozen Yogurt. #TeamIceCream
P.S. Curious about those cones? Go the DIY route with my quick-fix recipe for Rainbow Dipped Waffle Cones!
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- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups cold heavy whipping cream
- In a large bowl, stir together the sweetened condensed milk and vanilla extract. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes. (Alternately, use a handheld mixer and beat until stiff peaks form.)
- Add half of the whipped cream to the sweetened condensed milk, using a spatula to fold the ingredients together. Fold in the remaining half of the whipped cream then transfer the ice cream to an airtight container with a lid or a metal loaf pan. Cover it securely with plastic wrap and freeze until firm, at least 6 hours.
- Add any sort of mix-ins after you’ve folded in all of the whipped cream (fruit, nuts, chocolate chips, etc.) and any other extracts (mint, coconut, banana, strawberry, etc.).
- Place the container in a sealable plastic bag and ensure the plastic wrap is touching the surface of the ice cream to prevent ice crystals from forming.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.