2 cups cold heavy cream
1 can condensed milk
Pinch Vanilla Bean Salt
2 tsp Traditional Mexican Vanilla

Homemade vanilla ice is just a few whisks away with this delicious no-churn recipe. Top this decadence with our Blueberry Ginger Sauce or Quick Strawberry Sauce. Or both!

For non-cooked applications, we like to use Traditional Mexican Vanilla. It has a lower alcohol content than Pure Extracts plus the addition of natural vanillin gives it that old-fashioned vanilla flavor. Use Traditional Vanilla in frostings, puddings and smoothies. Oh, and Ice cream…WE ALL SCREAM!


1.In the bowl of a stand mixer with the whisk attachment, whip the cream until very stiff.
2.In a bowl, whisk together the condensed milk, Vanilla Bean Salt and Traditional Vanilla Extract.
3.Stir about a cup of the whipped cream into the condensed milk mixture. You don't have to be careful here. You're just looking to lighten it a bit.
4.Scrape the condensed milk mixture onto the remaining whipped cream in the stand mixer bowl. Fold the two together until just combined.
5.Freeze in a countertop ice cream freezer or simply scrape into a large metal loaf pan and place in the freezer for two hours. The result will be scoopable soft serve!

Leave a Reply

Your email address will not be published.