This magic vanilla ice cream is magic because you don’t need an ice cream maker, yet it still manages to be creamy, light and absolutely delicious!

What? Huh? Homemade vanilla ice cream without an ice cream maker? No way, you say.

Yes way, I say!

red bowl full of vanilla ice cream

And it still manages to be creamy, light (in texture, people, not calories!) and absolutely delicious.

There are so many options for what to serve it with. Heavenly summer (or any time!) dessert.

red bowl with four scoops of vanilla ice cream

One Year Ago: Baked Oatmeal
Two Years Ago: Sticky Coconut Chicken

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Magic Vanilla Ice Cream

4.8 stars (15 ratings)

Ingredients

  • ½ cup sweetened condensed milk
  • 1 ounce (28 g) white chocolate chips, for best result use Ghirardelli or Guittard brand – white chocolate varies greatly from brand to brand
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • ¼ cup (57 g) sour cream
  • 1 ¼ cups cold heavy cream

Instructions 

  • In a large microwave-safe bowl, microwave the sweetened condensed milk and the white chocolate until the chocolate melts, about 1 minute on 50% power. Stir. If the chocolate isn’t completely melted, microwave for 20 second intervals at 50% power until the mixture is combined. Set aside and let the mixture cool. When cooled, stir in the vanilla, salt and sour cream. Blend well.
  • In another bowl, whip the heavy cream to soft peaks with an electric mixer on medium-high speed, about 2 minutes. Whisk 1/3 of the whipped cream into the white chocolate mixture. Using a rubber spatula, fold the rest of the whipped cream into the white chocolate gently until it is fully incorporated.
  • Place the mixture in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. If you are going to store the ice cream for several days before serving, press plastic wrap or wax paper directly on the surface of the ice cream before freezing it.
Serving: 1 Serving, Calories: 455kcal, Carbohydrates: 28g, Protein: 5g, Fat: 36g, Saturated Fat: 22g, Cholesterol: 124mg, Sodium: 95mg, Fiber: 1g, Sugar: 26g
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Recipe Source: from Cook’s Country June/July 2010