Creamy Condensed Milk No-Churn Ice Cream

1.Chill a large mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips properly.

2.Pour the cold heavy whipping cream into the chilled bowl and whip on medium-high speed using an electric mixer until stiff peaks form, about 3-5 minutes.

3.In a separate large bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until smooth and well blended.

4.Gently fold one-third of the whipped cream into the condensed milk mixture using a spatula to lighten the mixture.

5.Carefully fold in the remaining whipped cream in two additions, mixing just until no streaks remain. Avoid overmixing to keep the ice cream light and airy.

6.Transfer the mixture into a 9x5-inch loaf pan or an airtight container, smoothing the top with a spatula.

7.Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.

8.Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.