No Churn Chocolate Ice Cream & Vanilla Ice Cream

No Churn Chocolate Ice Cream

1 - 14 ounce can sweetened condensed milk

1 - teaspoon good vanilla extract 

1/2 - cup unsweetened baking cocoa

2 - cups cold heavy whipping cream, whipped

Container for freezing ice cream (loaf pan or similar container)

In a large bowl whisk together the sweetened condensed milk and vanilla extract. Sift in the unsweetened cocoa and mix to combine; set aside

Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5 hours or overnight).

Remove from freezer 30 minutes (to soften) before serving.  

recipe yields: 6 cups 

No Churn Vanilla Ice Cream

1 - 14 ounce can sweetened condensed milk

1 1/2 - teaspoon good vanilla extract 

2 - cups cold heavy whipping cream, whipped

Container for freezing ice cream (loaf pan or similar container) 

In a large bowl whisk together the sweetened condensed milk and vanilla extract; set aside

Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. 

Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine.

Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5  hours or overnight).

Remove from freezer 30 minutes (to soften) before serving.