no-churn ice-cream

This has been going around the internet: the no-churn ice-cream. I’ve always wanted to try it and just ran out of ice-cream so now’s the chance:

http://www.delish.com/cooking/a42475/no-churn-ice-creams-6-ways/

Whip 2 cups heavy cream on high for about 3 minutes, then stir in one 14-oz can sweetened condensed milk and 1 tsp vanilla extract – that’s the base for vanilla ice-cream. After stirring in desired mix-ins, pour the mixture into a loaf pan and freeze until firm, at least 6 hours. Keep in mind that no-churn also means no stabilization, so this isn’t the kind of ice cream to let sit out for 15 minutes to soften. It melts quickly, so scoop some out and put the rest back in the freezer stat.

I mixed in chopped-up cupcakes, cookies and marshmallows. The ice-cream turned out much better than i expected: tasted like a very sweet vanilla ice-cream with all the mix-ins. Now i just need to bake something to go with it!

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