Oh ice cream, how I love you. Ice cream has always been one of my favorite desserts since I was little. I’ve forever been a huge fan of Ben & Jerry’s and always will be. I even named my cats Ben and Jerry when I was little haha. I told you I love it. There’s just something about it that’s so satisfying about it. Especially in the summer, but I’m definitely an ice cream all year kind of person.
Eventually I want to get an ice cream maker and do it the real way, but for now, this no churn ice cream is honestly magical! The best part is you can totally add whatever mix-in’s you want! The base is so simple and from there, you can go crazy with it! I went with two classics: cookie dough & cookies and cream. And in case you were curious, my favorite ice cream flavors are cookies and cream, mint chocolate chip, coffee, cookie dough and anything chocolate peanut butter. But then there’s always a love for a good classic vanilla bean to go on baked goods or Ben & Jerry’s Cherry Garcia. Yum. I told you. I really really like ice cream.
Enough about that though, and let’s get to the recipe! All you need for the base is 2 cups heavy cream, 14oz sweetened condensed milk, 2 tsp vanilla extract, and a pinch of sea salt! Literally that’s all and then whatever mix in sounds good to you! I did half the batch with chocolate sandwich cremes (365 brand that we had from whole foods) & the other half with my homemade cookie dough that I already had frozen!
-2 cups heavy whipping cream, chilled
-14oz sweetened condensed milk
-2 tsp vanilla extract
-pinch of sea salt
For the cookie dough version: About 1 cup cookie dough (formed into balls or chunks), I just used my cookie dough recipe that I had extra of but you could use any or store bought! I also just did my version with the raw egg in it, but if you prefer without you can always make a eggless version.)
For the cookies & cream version: 10 chocolate sandwich cremes or oreos (I put them into a ziploc and crushed the cookies with the back of an ice cream scoop until they were broken up & chunky)
To start, in a large mixing bowl, mix together the sweetened condensed milk, vanilla, and sea salt. Set aside. Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until firm peaks form. Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream. Fold together gently until nice & smooth.
Next, divide the mixture between 2 bowls. Add the cookie dough to one and the chocolate cookies to the other (or whatever fillings you are doing). Mix them until incorporated. Pour each ice cream into a freezer safe container. Cover tightly and freeze for 8-10 hours before diving in! Keeps in the freezer for about 2 months!
P.S. For storing, my containers were 3.2 cups each (750mL)!