If “3-ingredient ice cream” sounds too good to be true, we promise it’s not. You don’t even need an ice-cream maker to whip this one up (heh heh). And once you have the basic recipe down, you can riff in about one million ways…but who’s counting?
At its core, this no-churn wonder requires just heavy cream and sweetened condensed milk. Vanilla extract is added for a classic flavoring, but like we said, the world is your oyster and you could swap that for ¼ teaspoon almond or mint extract instead. (Just a couple ideas.)
We took the rainbow sprinkle route, but crushed candy bars or chocolate chips would also be welcome here—in fact, associate food editor Taryn Pire is partial to cookies and cream. A swirl of caramel or fruit jam? You bet. Cookie dough? OK, twist our arm.
No-Churn Mint Chocolate Chip Ice Cream
Ingredients
2½ cups (567g) cold heavy cream
One 14-ounce can (397g) sweetened condensed milk
1 teaspoon pure vanilla extract
Sprinkles, crushed cookies, chocolate chips or other mix-ins (optional)
Directions
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the machine still running, add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Add the vanilla extract and whip to combine.
2. Use a silicone spatula to gently fold any mix-ins into the mixture, taking care not to deflate it. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter “J”. Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.)
3. Pour the mixture into a 9-inch-by-5-inch loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight. For best results, take the ice cream out of the freezer a few minutes before you want to scoop it.