Just the thought of it makes my mouth drool and brings back a plethora of memories. For me, it’s slow summer days with my Grandma finished with a game of Uno and a treat at Braums. It’s an afternoon surprise from my mom after a long day at school. It’s frozen custard like you’ve never tasted before from Kopps in Milwaukee, Wisconsin. It’s birthday cake with a large side of melting ice cream. It’s sitting, waiting, and watching the ice cream churn outside on a warm day.
And the list goes on.
Whatever your memories are, I have a good hunch they are full of fun and all the happy feels.
And when it comes to flavors, it’s hard to pick just one. But nothing beats a classic vanilla ice cream. You can keep it simple or add all of the toppings you want! And when it’s a simple no-churn recipe that’s easy for the whole family to make together, it’s even better.
This no-churn vanilla ice cream is DELISH! And pretty magical because both kids and adults will be amazed at how something so easy can be turned into ice cream without all of the gadgets and machines. Plus, it’s creamy, flavorful, and so simple that even kids can make it. As long as you have a freezer, you’re set! No need for churning or an ice cream maker.
The vanilla ice cream is delicious served alone or with a sprinkling of your favorite toppings. This would make for a perfect summer dessert bar and a fun family activity. It’s just as magical as the title implies. You’ll just have to make it to see why.
Whatever you do, just make memories.
Magic No-Churn Vanilla Ice Cream
- ½ cup sweetened condensed milk
- 3 T white chocolate chips
- ¼ cup sour cream
- 1 T vanilla extract
- pinch sea salt
- 1¼ cup heavy cream very cold
- Combine sweetened condensed milk and white chocolate chips in a large microwave-safe bowl. Heat in microwave at 50% power for 30 seconds. Stop microwave and use rubber spatula to stir mixture.
- Heat in microwave at same power at 30 second intervals until white chocolate chips soften. Remove bowl from microwave.
- Use rubber spatula to stir mixture, smearing white chocolate chips against side of the bowl, until all the chocolate chips have melted completely.
- Stir in sour cream, vanilla, and salt until well combined.
- Pour cold cream into second large bowl. Use electric mixer on medium-low speed to whip cream for 1 minute. Increase speed to high and whip until cream is smooth and thick, about 1 minute. Stop mixer and lift beaters out of cream. If cream clings to beaters and makes soft peaks that stand up on their own, you're done. If not, keep beating and checking for 1-2 more minutes. Just don't overwhip the cream.
- Use rubber spatula to stir one-third of whipped cream into white chocolate mixture until combined, then gently fold in remaining whipped cream until no white streaks are visible.
- Transfer ice cream base to airtight container and press plastic wrap on the surface of ice cream. Freeze ice cream until firm, at least 6 hours or up to 2 weeks. Scoop and serve alone or with your favorite toppings.