“Despite the fact that I have an ice cream maker, I often opt to make the no-churn variety. No ice cream is truly instant (well, unless you have your own liquid nitrogen), but no-churn ice cream is about as fast as it gets. And you don’t have to freeze your ice cream canister 1 to 2 days in advance of wanting it. Just whip together a few ingredients, freeze for 4–5 hours, and you’re in business!
I will say though that the ice cream definitely has the flavor of sweetened condensed milk to it, so if you’re not a fan of sweetened condensed milk (this isn’t usually a problem, right?) then you won’t like the flavor of the ice cream.”
Ingredients
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1 teaspoon Vanilla Paste (or Extract)
- 10 Sandwich Cream Cookies, Crushed
- 2 cups Heavy Whipping Cream
Directions:
- Place a 6-cup container into the freezer.
- In a large bowl, mix to combine sweetened condensed milk, vanilla paste, and crushed sandwich cookies. Set aside.
- In another large bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream.
- 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!
Or line loaf pan with plastic wrap, unmold and slice.
Food and Wine variation. Add 3/4 c pure pumpkin puree, 1 tsp vanilla,. 1/2 tsp ground cinnamon, kosher salt
Other possibilities: chopped Reeses pieces, honeycomb candy, or go to Coldstones and make a list of the stuff on the counter.
Serves: 12
Source: thepioneerwoman.com
