No-Churn Ice Cream

Place a 6-cup container into the freezer. In a large bowl, mix to combine sweetened condensed milk, vanilla paste, and crushed sandwich cookies. Set aside. In another large bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream. Fold about 1 cup of the whipped cream into the sweetened condensed milk mixture, to lighten, then fold in the remaining whipped cream. Get the container from the freezer and quickly transfer the ice cream mixture to the container. Freeze for 4 –5 hours, until firm. Then scoop, serve, and enjoy! Recipe note: Nearly all no-churn ice cream recipes call for a ratio of one 14-ounce can sweetened condensed milk to 2 cups heavy cream. I have tweaked this amount in both directions and have found this amount to be just right, and then you don’t have any partial cans used!