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YIELDS:

4 servings

PREP TIME:

0 hours 20 mins

COOK TIME:

0 hours 50 mins

TOTAL TIME:

24 hours 50 mins
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ingredients

1 Pint heavy cream

1 can sweetened condensed milk

1 Tsp. pure vanilla extract

Mix in suggestions:

Nuts

Chocolate chips

Mini candies or chopped candy bars

Chopped cookies

ADD A KICKER:

Amaretto

Frangelico

Almond Syrup

Hazelnut Syrup

WANT SOME SPICE?

Calabrian Chili Flakes, sprinkle on top for something different

DIRECTIONS

1. Chill all the ingredients, mixing bowl and beaters in the refrigerator for one hour. Have a clean, new Tupperware container ready to freeze your ice cream. You can also use a loaf pan covered in plastic wrap and then foil.

2. Whip the heavy cream and vanilla until stiff peaks form.

3. Fold in the condensed milk until totally incorporated. (If you are adding any mix ins, this is the time to do it).

4. Pour into your container and freeze overnight in the refrigerator.
5. Scoop, serve & eat on its own or with your favorite toppings.

NOTE: This is the easiest and most delicious version of vanilla ice cream that I’ve ever made. This would be a great recipe to do with kids….they can mix, add their favorite add-ins, and you know they are going to love it.

I first heard about no-churn ice cream on the Food Network.  Duff Goldman was hosting a baking competition and one of the contestants made a no-churn ice cream to go with his baked goods.  I hadn’t heard of this until that show but neither had Duff, so I know I wasn’t the only one.  Since this first basic recipe, I’ve made different flavors and have added all kinds of add-ins and toppings.  But my new obsession is adding these little vials of liquors or syrups – The Kicker!

You can fill these little plastic syringes with your favorite liquor for adults or syrup for non-drinkers and kids.  I bought mine at Amazon (they are really inexpensive and fun to use for other recipes too).  I just stick them into the ice cream and guests can squeeze the liquor/syrup right on to their ice cream!  You know how I love playing with my food… LOL.

I used Amaretto for the adults and Monin Almond Syrup for the non-drinkers.  I chopped up some almonds to top the ice cream and then “garnished” with my vial of Amaretto!  How fun is that?

A couple of tips on using those little syringes.

1)  Pour the liquid into a small dish to make it easier to fill the vial.

2)  It takes two squeezes to fill the vial.  First, squeeze the plastic vial and insert the tip into the liquid.  Release the vial and the syringe/vial will fill about half way.  

3)  Turn the vial so the pointy end is pointing up.  Press the syringe again and put the tip back in the liquid and release the vile to fill a second time.  Make sure you are pointing the tip up otherwise, you will release the liquid back into the dish with the second squeeze.  (This works just like the turkey baster we all use at Thanksgiving!)

4)  Insert the pointy end into the ice cream and serve.  NOTE:  a little ice cream gets into the tip of the vial so when you squeeze this over your ice cream, the ice cream comes out first and then the liquid.  Be careful, but have a ton of fun!

NOW, for a completely different approach to ice cream toppings, a friend in the Phillipines recommended I try sprinkling chili flakes on my ice cream!  What?  Never heard of it and ran to my freezer to give it a try.  What a surprise!  It wasn’t too spicy at all.  The cold sweetness of the ice cream mellows out those chili flakes and I even needed to add more to get that slight heat sensation.  Really delicious and soooo different.  Great conversation starter at your next party.  Give this a try!

If you like this recipe, be sure to try my Pistachio Ice Cream or my Cantaloupe Sorbet if you want something light and different.  Better yet, sign up for my newsletters and I’ll send recipes, food finds, cocktail recipes and travel suggestions right to your inbox.

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