get free shipping on 3 or more pies with code OCTOBERFREESHIP

Amanda Wilbanks No Churn Ice Cream

 

Is there anything better than ice cream? We don’t think so! And a lot of you agree.

Did you know that Americans consume an average of 48 pints of ice cream a year? About 23 pounds per person. That’s a lot of ice cream!

Here in the south where summers get h-o-t HOT, there isn’t any feeling quite as good as scooping up a big bowl of cold, creamy ice cream to help us cool off. And, of course, it’s no surprise that the best ice cream is homemade. But who wants to go through the (literal) churn of making your own? 

We wanted all of the decadent flavor and pillowy soft texture of homemade ice cream without any of the hassle (or the sore muscles!) that came with churning it ourselves or shaking a plastic bag full of ice around. That’s why we created this 4 ingredient no-churn vanilla ice cream recipe. As simple as it is delicious, this ice cream requires nothing but a bowl and a mixer, and it’s the perfect treat for anytime. It also makes a fabulous topping for any of the fruit pies on our menu.

To top it all off? It’s an ideal base for endless creative options. Add flavorings or fruits, toppings or add-ons. You can even peruse our index for ideas! Bake cookies for homemade ice cream sandwiches, use it to build your perfect ice cream sundae, or enjoy it plain. Make it with your kids, or for date night. Whatever your preference, you can’t go wrong with this easy, fun recipe!

 

14 oz can sweetened condensed milk  2 tsp vanilla 1/4 tsp kosher salt   2 cups full-fat heavy cream


Instructions:

  • Add heavy whipping cream to a mixing bowl and mix until stiff peaks begin to form
    • Chef’s tip – start your mixer slow, then crank up the power to medium, and keep a close eye on the texture. Mix for too long, and your heavy whipping cream will turn to butter. (Which, while delicious, isn’t exactly what we’re going for here!)
  • While heavy cream is whipping, combine sweetened condensed milk, vanilla, and a pinch of salt into a separate bowl and stir to combine.
    • Chef’s tip – though the salt may seem counterintuitive for an ice cream recipe, it adds just the right balance to the richness of the cream and the sweetness of the condensed milk.
  • Once the heavy cream has been whipped and stiff peaks have formed, fold it in with the milk, vanilla, and salt mixture until fully combined
    • Chef’s note – make sure to add ALL of that delicious whipped cream into your milk mixture!
  • Once mixture is combined, pour it into a loaf pan and freeze for at least two hours
    • Chef’s note – no churn ice cream stays a bit softer than traditional ice cream, making it extremely scoopable!