Herb-Infused No-Churn Vanilla Ice Cream
Rich, creamy vanilla ice cream with no ice cream maker needed. The herb-infused butter is blended into the condensed milk first so it stays smooth when frozen.
Ingredients
- 1 can (14 oz) sweetened condensed milk, room temperature
- 2–3 tbsp herb-infused butter, melted and slightly cooled
- 2 tsp vanilla extract
- Pinch of salt
- 2 cups cold heavy cream
Instructions
- In a large bowl, whisk the condensed milk, melted herb-infused butter, vanilla, and salt until completely smooth and no butter streaks remain.
- In another bowl, whip the cold cream to stiff peaks.
- Fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the rest until no streaks remain.
- Spread into a 9x5-inch loaf pan or freezer container. Cover tightly.
- Freeze at least 6 hours or overnight. Let sit 5 minutes before scooping.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Freeze tightly covered up to 2 weeks for the best texture. Label clearly and keep out of reach of children and pets.
