Finally, an effortless scoop that is worthy of your pie.

VANILLA BOURBON NO-CHURN ICE CREAM

The easiest of all vanilla ice creams. No machine, no cooking and no fuss. Whip together a few pantry staples, add a dash of bourbon and throw it the freezer. The result is a lucious deeply vanilla ice cream with a hint of bourbon.

Author: MJ

Ingredients

Scale

14 oz sweetened condensed milk
1 TBS bourbon*
1 TBS vanilla paste*
pinch of salt
2 cups heavy cream

Instructions

MIX

Mix together the condensed milk, bourbon*, vanilla paste, and salt in bowl.

In a mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated. Dump in the rest of the whipped cream and gradually fold it in. Don’t over stir, the mixture should come together but still be somewhat ‘airy.’

FREEZE

Pour into a container and cover with a piece of plastic wrap or parchment paper. Freezer until firm (3-6 hours depending on your freezer)

Notes

Rum or whiskey would also work in place of the bourbon. If you choose to skip the alcohol, just know that the texture will end up a bit harder and will need time to warm up before it is scoopable
If you don’t have vanilla paste substitute 2 tsp of extract.

VANILLA BOURBON NO-CHURN ICE CREAM