Rustic No-Churn Vanilla Ice Cream

Simple ingredients, creamy delight, the old-fashioned way — no machine needed.

Ingredients

• 2 cups heavy cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp vanilla extract, or 1 scraped vanilla bean
• Pinch of salt

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form — fluffy but not stiff.
2. In a separate bowl, stir together the sweetened condensed milk, vanilla, and salt.
3. Gently fold the whipped cream into the condensed milk mixture.
4. Pour into a loaf pan or freezer-safe container.
5. Cover and freeze 6 hours or overnight.
6. Scoop and enjoy — it’ll be creamy, rich, and beautifully rustic.

For a softer scoop, let it sit at room temperature for 5–10 minutes. Store covered in the freezer for up to 2 weeks.