Vanilla (Birthday Cake) No-Churn Ice Cream

 

2 cups heavy cream, chilled

1 cup sweetened condensed milk

1/4 cup whole milk

1/4 cup light corn syrup

2 T. sugar

1 T. vanilla extract

1/4 tsp. table salt

 

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed. Pour cream mixture into 8 1/2 by 4 1/2-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or up to 5 days. Serve.

 

Variations

 

Dark Chocolate No-Churn Ice Cream

Decrease vanilla to 1 tsp.. Add 6 ounces melted bittersweet chocolate and 1/2 tsp. instant espresso powder with condensed milk.

 

Birthday Cake No-Churn Ice Cream

Decrease vanilla to 2 tsp.. Add 1/2 cup store-bought vanilla frosting and 1/8 tsp. yellow food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 2 T. rainbow sprinkles before freezing.

 

Strawberry Buttermilk No-Churn Ice Cream

Substitute 1/2 cup buttermilk for whole milk and 1 tsp. lemon juice for vanilla. After transferring cream mixture to loaf pan, dollop 1/3 cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.

 

Mint Cookie No-Churn Ice Cream

Substitute 3/4 tsp. peppermint extract for vanilla. Add 1/8 tsp. green food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely crushed Oreo cookies before freezing.