No-Churn Ice Cream Recipes (part1)

Coffee Ice Cream with Cacao Nibs

adapted from everyday food

1 can [14 ounces] sweetened condensed milk
1 tablespoon pure vanilla extract
1/2 cup strong cold coffee or cold press
2 cups cold heavy cream
1/3 cup cacao nibs

In a medium bowl, stir together condensed milk, vanilla, coffee and cacao nibs.

With a standing mixer, whip cream on medium high until soft peaks form. Whisk one third of whipped cream into coffee mixture. Fold remaining whipped cream into coffee mixture until incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).

Cinnamon Bun Ice Cream

from Kevin and Amanda

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.