Who needs an easy ice cream recipe to make this summer? Well, you came to the right place because this no-churn ice cream is creamy, dreamy, and takes 10 minutes to prepare for the freezer. Stay tuned for how I turn this ice cream into lemon ice cream sandwiches.
Ice Cream Recipe:
1 14-oz. can sweetened condensed milk
2 cups heavy whipping cream, cold
2 1/2 tsp. vanilla extract
pinch of salt
1 cup chopped and slightly mashed strawberries or raspberries
3/4 cup chocolate chips or crushed candy of your choice
10-12 crushed chocolate sandwich cookies
2 tbs. espresso powder mixed with 2 tsp. of water
In a large bowl, whisk together the condensed milk, vanilla (and dissolved espresso powder if you are using it) and pinch of salt. Set aside.Whip the cream in separate bowl until it reaches firm peaks, about 1 1/2 minutes.
Gently whisk in one third of the whipped cream to lighten the condensed milk mixture. Fold in the remaining two thirds of whipped cream. If you are using berries, fold them in now. Otherwise, any other mix-ins would be swirled in after two hours of freezing.
Pour the ice cream into a 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy. Swirl in any mix-ins with a spoon and continue to freeze, covered, until solid and scoopable, about 3 hours more.