About the Recipe
This Gluten-Free, No-Churn Vanilla Ice Cream is the ultimate homemade dessert—no special equipment needed! A simple blend of heavy cream and sweetened condensed milk transforms into an incredibly rich and creamy texture that rivals anything from an ice cream parlor.
It’s a blank canvas for your creativity. Enjoy it classic with a simple spoonful, or customize it with your favorite gluten-free mix-ins. Imagine tiny vanilla bean flecks swimming in every scoop, just waiting to be savored. It’s so effortless and delectable that you’ll wonder why you didn’t make your own sooner!
Ingredients
2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
Preparation
In a large bowl, use a hand mixer or stand mixer to whip the cream until stiff peaks form. Be cautious not to over-whip it. The cream is ready when you pull the beaters out and it stands upright.
In another large bowl, whisk the vanilla extract into the sweetened condensed milk. Gently fold in the whipped cream using a spatula, gradually incorporating the two mixtures together to maintain its light and airy texture.
Transfer the mixture to an insulated tub and freeze it for 4 to 6 hours.
Notes