This recipe uses some unusual ingredients and techniques to make rich, creamy ice cream—without an ice cream machine.
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.
Heat in microwave at 50 percent power until chips soften, about 30 seconds. Remove bowl from microwave.
Use rubber spatula to stir mixture, smearing chips against side of bowl, until chocolate has melted completely, about 2 minutes.
Stir in sour cream, vanilla, and salt until well combined.
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.
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.
Homemade ice cream typically calls for a dedicated ice cream maker for churning. But this recipe uses some unusual ingredients and techniques to achieve similar results with equipment that’s already in your kitchen.
If you prefer chocolate ice cream, you can adapt this recipe as follows: Use ¾ cup bittersweet or semisweet chocolate chips in place of white chocolate chips. Reduce vanilla to 1½ teaspoons.
Sundae bars are an easy way for friends and family to create their own special treats. Use a muffin tin to hold all your favorite toppings, including sprinkles, candies, mini chocolate chips, cherries, crushed cookies, nuts, and coconut—you get the idea. Add a bowl of chocolate or caramel sauce and a bowl of whipped cream and you’re good do go!