No Churn Ice Cream
This is the base for ANY no churn ice cream flavor that you want to make. The choices are endless!
For Chocolate ice cream
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 Tablespoons chocolate liquor (optional)
2 cups cold heavy cream
2 teaspoons cocoa powder
1 In a medium bowl, stir together condensed milk, vanilla, cocoa powder, and chocolate liquor, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
2 With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
for cookies and cream ice cream
1 CAN (14 OUNCES) SWEETENED CONDENSED MILK
2 TEASPOONS PURE VANILLA EXTRACT
2 teaspoons bourbon (OPTIONAL)
2 CUPS COLD HEAVY CREAM
1 cup crushed oreo cookies
Follow directions above. This is the base for any no churn ice cream. The liquor is added to make sure ice crystals don't form and to give it that really creamy consistency. You can choose to omit of course if you are making it for kids.