Description
Make creamy vanilla ice cream without an ice cream maker, finished with colorful rainbow sprinkles.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 tablespoon vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
- Chill a large bowl and whisk attachments in the freezer for 15 minutes.
- Pour the cold heavy whipping cream into the chilled bowl.
- Beat the cream with an electric mixer on medium-high speed until stiff peaks form. This takes about 3 to 5 minutes.
- In a separate bowl, mix the cold sweetened condensed milk and vanilla extract.
- Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it.
- Carefully fold the remaining whipped cream into the mixture until just combined. Do not overmix.
- Gently fold in half of the rainbow sprinkles.
- Pour the mixture into a freezer-safe container, like a loaf pan.
- Sprinkle the remaining rainbow sprinkles over the top.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
- Scoop and serve.
Notes
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- You can use different colored sprinkles or mix-ins like chocolate chips instead of rainbow sprinkles.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35
- Sodium: 55
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 0
- Protein: 5
- Cholesterol: 75
Keywords: no churn ice cream, vanilla ice cream, rainbow sprinkles, easy dessert, homemade ice cream