No-Churn Ice Cream – a delicious recipe with Milk, Vanilla, Cream Cookies, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a 6-cup container into the freezer.
2
In a large bowl, mix to combine sweetened condensed milk, vanilla paste, and crushed sandwich cookies. Set aside.
3
In another large bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream.
4
Fold about 1 cup of the whipped cream into the sweetened condensed milk mixture, to lighten, then fold in the remaining whipped cream. Get the container from the freezer and quickly transfer the ice cream mixture to the container. Freeze for 4-5 hours, until firm. Then scoop, serve, and enjoy!
5
Recipe note: Nearly all no-churn ice cream recipes call for a ratio of one 14-ounce can sweetened condensed milk to 2 cups heavy cream. I have tweaked this amount in both directions and have found this amount to be just right, and then you don't have any partial cans used!
1338
kcal
Calories
136
g
Fat
16
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 can (14 Oz. Size) Sweetened Condensed Milk, 1 teaspoon Vanilla Paste (or Extract), 10 Sandwich Cream Cookies, Crushed, 2 cups Heavy Whipping Cream.
Yes, No-Churn Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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