Ice cream can be a long process if you break it down. You have to make the custard, then put it in an ice bath to cool, then get an ice cream maker; make sure the bowl for the Icecream maker is frozen, then churn churn churn. Listen, it’s A LOT.
But there’s a solution! A quick and easy way to get it down and it’s taste just as tasty.. No Churn Ice Cream 😉.
4 Cups Heavy Whipping Cream
1 Can sweet condensed milk (14 oz can); plus more if needed.
1 teaspoon vanilla extract
3/4 Cup toasted coconuts (plus more for topping)
1.In a small pan add your coconut and toast until golden brown. Place in a bowl and set aside in the fridge.
2. Using a mixer or hand if you dare, whisk the 4 cups of heavy whipping cream on high speed until it peaks. All that means is until it becomes a semi stiff whip cream texture. If you lift your whisk and the cream is still attached, you’ve achieved peak texture. Depending on the size of your mixer you may have to do two batches.
3. Add the vanilla extract to the condensed milk and fold it into the whip cream. When I say fold I’m insisting you do this gently & within at least five strokes give or take. You don’t want to stir it like soup because then the heavy cream will loose it’s form.4. Grab your toasted coconuts and once again FOLD it into your mixture, transfer mixture to a freezer safe pan, dish or bowl. Make an even flat surface with spoon, add additional toasted coconuts on top. Allow to freeze for at least four hours.
The next morning….