Servings 1 1/2 quarts
Ingredients
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups cold heavy whipping cream
Instructions
- 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.
Notes
- 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. It's best enjoyed within 2 weeks for the freshest flavor and creamiest texture, but it will keep for up to 1 month.
- ★Did you make this recipe? Don't forget to give it a star rating below!