Name: No Churn Ice Cream | 3 Ways
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups heavy cream; 14 ounces sweetened condensed milk; 1 teaspoon vanilla extract; 2 tablespoons Mexican Hot Chocolate blend; 1 cup chocolate chips, semi-sweet; 2 cups heavy cream; 14 ounces sweetened condensed milk; 1 teaspoon vanilla extract; 1-2 tablespoons ground Ceylon Cinnamon; 2 cups heavy cream; 14 ounces sweetened condensed milk; 1 teaspoon vanilla extract; 1 tablespoon Vanilla Fleck, or seeds from 1 vanilla bean

Ingredients

Scale

Mexican Hot Chocolate Chip Ice Cream

2 cups heavy cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons Mexican Hot Chocolate blend
1 cup chocolate chips, semi-sweet

Ceylon Cinnamon Ice Cream

2 cups heavy cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1–2 tablespoons ground Ceylon Cinnamon

Creamy Vanilla Fleck Ice Cream

2 cups heavy cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon Vanilla Fleck, or seeds from 1 vanilla bean

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Instructions

In a large bowl or the bowl of a stand mixer, add the heavy cream and beat with the whisk attachment until stiff peaks form. Fold in the sweetened condensed milk, vanilla and spice lightly. Don’t overmix.
Pour into air-tight container large enough to hold about 3 cups or 24 ounces. Freeze for 5-6 hours or overnight before serving. Will keep in the freezer for up to 3 weeks

Notes

No Churn Cookies & Cream Ice Cream – omit spices and add crushed Oreo cookies (about 10-12)
No Churn Turmeric Ice Cream – see the recipe here. This is incredibly tasty!!
No Churn S’Mores Ice Cream – omit spices and add 1-2 tablespoons Spiceology S’Mores blend, 1 cup mini marshmallows and 1/2 cup broken graham crackers.