No-Churn Vanilla Ice Cream + Rainbow Sprinkles
No-Churn Vanilla Ice Cream with Rainbow Sprinkles that requires no ice cream making machine and is made with just FIVE ingredients and takes less than 10 minutes to whip together, before letting the freezer do the rest! An absolute childhood classic for everyone!
Prep Time15 minutes mins
Chill Time:6 hours hrs
Total Time15 minutes mins
Course: Dessert
Keyword: dessert, easy, homemade, ice cream, no-churn, sprinkles, summer, sweet, sweets, vanilla
Servings: 6 servings
Calories: 619kcal
ICE CREAM:
- 2 cups organic heavy whipping cream, VERY COLD!
- 1 tablespoon vanilla extract
- 1 (14 oz.) can sweetened condensed milk, low-fat
- 2 Tbsps pure maple syrup (See Notes!)
- 1 stick vanilla bean, optional (For bolder vanilla flavor!)
GARNISH:
- 1-2 cups rainbow sprinkles, premium
TO MAKE THE ICE CREAM:
In the bowl of an electric mixer on medium-high speed, whip together the heavy cream, vanilla bean insides scooped out (if using), and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
Now, fold in the sweetened condensed milk and maple syrup into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Top with rainbow sprinkles and Enjoy.
Bon Appetit!
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
Calories: 619kcal | Carbohydrates: 68g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 338mg | Sugar: 67g | Vitamin A: 1342IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 0.2mg