no churn ice cream recipes Easy Homemade

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In a large bowl, use an electric mixer (handheld or stand mixer fitted with the whisk attachment) to whip the cold heavy whipping cream until stiff peaks form. This usually takes 3-5 minutes, depending on your mixer speed. The cream should hold its shape when the whisk is lifted.
In a separate medium bowl, whisk together the chilled sweetened condensed milk, vanilla bean paste, and optional pinch of salt until thoroughly combined.
Gently fold about one-third of the whipped cream into the condensed milk mixture using a rubber spatula. This lightens the base mixture.
Carefully fold the remaining whipped cream into the lightened base in two additions, being careful not to deflate the air you whipped into the cream. Fold just until no streaks of plain condensed milk remain.
Pour the mixture into a freezer-safe container, such as a loaf pan (8×4 or 9×5 inches), lined with plastic wrap or parchment paper for easy removal.
Cover the surface directly with plastic wrap, pressing out any air bubbles, and then seal the container with a lid or foil.
Freeze for a minimum of 6 hours, or preferably overnight, until firm.
Before serving, let the ice cream sit on the counter for 5-10 minutes to soften slightly for easier scooping. Enjoy!

For a richer flavor, add 1/2 teaspoon of almond extract along with the vanilla.
To make chocolate no-churn ice cream, sift 1/2 cup of unsweetened cocoa powder into the condensed milk mixture before folding in the whipped cream.
If you don’t have vanilla bean paste, use a real vanilla bean pod: scrape the seeds out and mix them directly into the condensed milk.