There’s this ice cream recipe that’s been floating around, calling for just two ingredients and no ice cream maker! Aka it’s calling for miracles. It claims to make the creamiest ice cream you’ll ever taste.
Things like this always make me nervous, but after standing in the middle of the grocery aisle, considering buying the two ingredients (whipping cream and sweetened condensed milk) half a dozen times, I finally did.
The verdict? Definitely super creamy and dreamy! Super super easy, and really simple to customize to whatever flavor you want. A little too sweet for my taste buds (but then again, I love healthy hippie green things on a daily basis), and definitely not the healthiest.
Plus seeing tiny flecks of vanilla bean never fails to make me happy!
THE Creamiest No-Churn Vanilla Bean Fudge-Swirl Ice Cream
14 oz can sweetened condensed milk
1 scraped vanilla bean -or- 1 tsp vanilla bean paste
1/4 teaspoon salt
1 pint (2 cups) heavy whipping cream, cold
1/3 cup chocolate chips or chopped chocolate
1 tbsp coconut oil
In a small microwave-safe bowl, melt the chocolate and coconut oil in 15 sec intervals, stirring between each interval. Stir until smooth, then set aside.
In a bowl, whisk together the sweetened condensed milk, vanilla, and salt until combined.
Place the cold cream in a medium bowl and beat on medium high speed until stiff peaks form.
Fold the whipped cream into the vanilla mixture – constantly folding over and over until everything is combined.
Alternate pouring the ice cream mixture and drizzling the chocolate into a parchment-lined loaf pan or a freezer container. I used a large spoon to drop a couple dollops of ice cream, then drizzle with chocolate, repeat. Freeze at least 6 hours (or overnight) for best results.