I don’t know about you, but I have ice cream in my freezer all the time, no matter what the weather is like outside. But breaking out the ice cream maker can be a tedious task. No-churn ice cream is here to solve all of my problems (and laziness) because it basically makes itself. Whip some cream, fold it into a sweetened condensed milk mixture (which has been cooked down already so there isn’t water in it to form ice crystals and the ice cream is supppper smooth), and boom— almost instant ice cream! Just make sure not to over-fold, because the mixture has to stay fluffy and too much folding can deflate it. This is a black & white version, which is half chocolate and half vanilla, both with shaved chocolate in it. The kids and I like topping scoops with ‘Nilla Wafers or crunchy lotus cookies, and maraschino cherries, but you can use more chocolate, sprinkles, or whatever you like. Want to take it up a level? Make homemade sugar cookies (with or without icing!) or spice cookies and make an ice cream sandwich!
- One 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Generous pinch fine sea salt
- 2 cups heavy cream, chilled
- ¼ cup cocoa powder
- Crumbled vanilla wafers or Lotus cookies, for garnish
- Maraschino cherries, for topping (optional)
Place two 9×5-inch loaf pans into the freezer to chill. Combine the condensed milk, cinnamon, vanilla, and salt in a large bowl until incorporated. If you have time, chill in the fridge for 30–45 minutes.
In a separate bowl, whip the cream—you can use a stand mixer fitted with the whisk attachment, an electric hand mixer, or a plain ol’ whisk—until firm peaks form, 2 minutes. Divide the whipped cream equally into two bowls.
Remove the condensed milk mixture from the fridge and divide in half into two bowls. In one bowl, whisk in ¼ cup cocoa powder. Gently fold ½ cup of the whipped cream into each bowl of condensed milk mixture, then fold in the rest of the divided whipped cream into each bowl until everything is incorporated. But make sure not to overfold, because air is your friend here, and the more you fold the more you deflate the ice cream!
Transfer the mixture to two chilled loaf pans. Cover with plastic wrap, and chill for 2 hours.
Remove from the freezer, uncover, and gently stir in the chopped chocolate or mini chips into both ice creams. Cover and return to the freezer until firm, another 2–3 hours.
Scoop, divide among bowls, and top with crumbled cookies and maraschino cherries.