Classic No-Churn Vanilla Ice Cream

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

2.Using 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.

3.In a separate bowl, combine the sweetened condensed milk, pure vanilla extract, and salt. Stir until well mixed.

4.Gently 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.

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

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

7.Place the container in the freezer 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.

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