No Churn Ice Cream

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Sarahjane made this for Megan and I summer 2013 and I really liked it!

No-Churn Vanilla Ice Cream

from Martha Stewart


  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon (optional)
  • 2 cups cold heavy cream


STEP 1: In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

STEP 2: There is no step 2!

COOK'S NOTE: Freeze, covered, up to 1 week.