This version is great for beginners: You don’t need an ice cream maker, and you don’t have to cook anything. The base is a mix of sweetened condensed milk, sour cream and whipped cream—a rich combo that freezes perfectly and tastes close to the real deal.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | about 1 1/2 quarts of no-churn ice cream |
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 1/2 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup sour cream
Instructions
- Whisk the sweetened condensed milk, vanilla bean paste, vanilla extract and salt in a medium bowl until combined.
- Combine the heavy cream and sour cream in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
- Fold 1 cup of the whipped cream into the condensed milk mixture to lighten. Then add the lightened condensed milk mixture to the remaining whipped cream and fold until evenly combined and there are no white streaks.
- Transfer the mixture to a loaf pan or other freezer-safe container, cover and freeze until firm, at least 5 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 306 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 82 mg |
| Sodium | 161 mg |