recipe

This recipe uses some unusual ingredients and techniques to make rich, creamy ice cream—without an ice cream machine.

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safety
  • Uses the microwave
difficulty
  • Beginner
time
  • 25 minutes, plus 6 hours freezing time
yield
  • Serves 8 (makes about 1 quart)

Prepare Ingredients

½ cup
sweetened condensed milk
3 tablespoons
white chocolate chips
¼ cup
sour cream
1 tablespoon
vanilla extract
Pinch
salt
1¼ cups
heavy cream, very cold

Gather Cooking Equipment

2
bowls (1 large microwave-safe, 1 large)
Rubber spatula
Electric mixer
Airtight container (1 quart or larger)
Plastic wrap
Ice cream scoop
1
 
½ cup
sweetened condensed milk
3 tablespoons
white chocolate chips

Combine condensed milk and white chocolate chips in large microwave-safe bowl. Heat in microwave at 50 percent power for 30 seconds. Stop microwave and use rubber spatula to stir mixture.

 
2
 

Heat in microwave at 50 percent power until chips soften, about 30 seconds. Remove bowl from microwave.

 
3
 

Use rubber spatula to stir mixture, smearing chips against side of bowl, until chocolate has melted completely, about 2 minutes.

 
4
 
¼ cup
sour cream
1 tablespoon
vanilla extract
Pinch
salt

Stir in sour cream, vanilla, and salt until well combined.

 
5
 
1¼ cups
heavy cream, very cold

Pour cold cream into second large bowl. Use electric mixer on medium-low speed to whip cream for 1 minute. Increase speed to high and whip until cream is smooth and thick, about 1 minute. Stop mixer and lift beaters out of cream. If cream clings to beaters and makes soft peaks that stand up on their own, you’re done. If not, keep beating and checking for 1 to 2 more minutes. Don’t overwhip cream.

When the cream makes soft peaks that stand up on their own, it's ready.

 
6
 

Use rubber spatula to stir one-third of whipped cream into white chocolate mixture until combined, then gently fold in remaining whipped cream until no white streaks are visible.

Stir one-third of whipped cream into white chocolate mixture until well combined. This lightens chocolate mixture and makes folding process easier.

Add remaining whipped cream to white chocolate mixture. Pull rubber spatula toward you, scraping along bottom and up side of bowl. Repeat until ingredients are combined.

 
7
 

Transfer ice cream base to airtight container and press plastic wrap on surface of ice cream. Freeze ice cream until firm, at least 6 hours or up to 2 weeks. Scoop and serve.