1 pint (16 fluid ounces) heavy whipping cream, chilled
14 ounces sweetened condensed milk (homemade or store bought)
2 teaspoons pure vanilla extract
Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until stiff peaks form. Pour the sweetened condensed milk and the vanilla into the bowl of whipped cream, and fold the whipped cream in until only a few bright white streaks remain.
Pour the mixture into a 2-quart freezer-safe container with a lid, and smooth the top. Cover tightly and place in the freezer until firm (at least 4 hours). Serve right from the freezer. It will not need to thaw at all to be scoopable.
Originally posted on the blog in 2013. Photos the same, recipe steps tweaked slightly, video new.
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