We’ve been making a lot of ice cream around here. No need for an ice cream machine. The addition of alcohol keeps the mixture from freezing solid, creating a creamy texture without any additional work. We’ve already posted the chocolate version, so consider this vanilla ice cream the base for so many variations down the road. My son added sprinkles and chocolate crunchies to this version, hence the color specks.

Tips:

• Vodka is tasteless in this recipe. You can substitute other liquors like bourbon, scotch, Bailey’s. They are stronger in flavor so kids may not enjoy it.

No Churn Vanilla Ice Cream

Makes 1 1/2 quarts of ice cream

PREP 10 minutes

FREEZE 6 hours

INGREDIENTS

1 can (14 ounces) sweetened condensed milk

2 teaspoons pure vanilla extract

2 tablespoons vodka

2 cups cold heavy cream

1 cup of crushed cookies, sprinkles, chocolate chips, crushed candies… optional

INSTRUCTIONS

1. Place all the ingredients in a large bowl. Using a hand mixer whisk the mixture until you reach stiff peaks. That means that when you turn the beaters upside down the peak of the topping stays pointed up. If it flops over, keep whisking. This process can take up to 10 minutes.

2. If you would like to add anything to your ice cream like crushed cookies, do this once the mixture has reached stiff peaks and fold them in with a spatula, careful to not deflate the ice cream.

3. Transfer the ice cream to a freezer safe container with a layer of plastic wrap touching the ice cream. Freeze for at least 6 hours before enjoying. The ice cream is very soft even after 6 hours, really the perfect consistency, but gets softer quickly so don’t take it out of the freezer until you are ready to enjoy it.