Classic No-Churn Vanilla Ice Cream

1In a large mixing bowl, pour the chilled heavy whipping cream.

2Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip.

3In a separate bowl, combine the sweetened condensed milk, pure vanilla extract (2 teaspoons), and salt (¼ teaspoon). Stir until well mixed.

4Gently fold the whipped cream into the condensed milk mixture using a spatula. Fold carefully to maintain the airiness of the whipped cream, ensuring the mixture is smooth and uniform.

5Pour the combined mixture into a loaf pan or airtight container, spreading it evenly.

6Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.

7Place the container in the freezer and freeze for at least 6 hours or overnight until firm.

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

9Scoop and serve plain or with your favorite toppings such as fresh berries, chocolate sauce, or nuts.