Homemade vanilla ice cream is the best! You don't need an ice cream maker to prepare this rich, creamy no-churn vanilla ice cream recipe. It's so easy!
Whisk together the sweetened condensed milk, evaporated vanilla and salt in a large bowl; set aside.
Using a bowl and whisk, electric mixer or stand mixer with the whisk attachment, whip the cream until stiff peaks form. Be careful not to over-whip the cream or it will lose its smooth, shiny appearance.
Mix 1 cup of the whipped cream into the liquid mixture with a rubber spatula until combined, then gently fold the lightened mixture into the whipped cream until evenly combined.
Pour into a chilled 9x5 loaf pan (or any pan with a minimum 8 cup capacity), cover, and place in the freezer. Stir every 45 minutes, making sure to scrape around the edges of the pan since that’s the area that will freeze first. Ice cream should be solid and scoopable after around 5-6 hours.
Notes
This ice cream will ultimately be firmer than custard-based ice creams when you first take it out of the freezer. Let it sit for a few minutes and/or run your ice cream scoop under hot water for a moment. Adding a tablespoon of vodka to the recipe along with the other liquid ingredients can also help keep the texture more scoopable, since that lowers the freezing point.
You can add optional extras like chopped Oreos. Wait until the ice cream has been chilling for at least 2-3 hours before adding extras, otherwise they’ll sink. As you can see, this filled my loaf pan to the top, so you’ll want to use a larger pan or divide the ingredients between two pans.
This stirring technique will also work with custard-based ice creams. Cover, freeze, and stir every 30-45 minutes until scoopable.