# NO-CHURN ICE CREAM KABOOM
**Makes about 6 cups**

> Modern ice cream got its start in ancient times, when ice and snow were mixed with sweet ingredients like honey and fruit! This simple recipe creates a creamy base to make your favorite ice cream flavors.

### INGREDIENTS
*   1 pint (2 cups) heavy cream
*   1 (14-ounce) can sweetened condensed milk
*   1 ½ teaspoons pure vanilla extract

### INSTRUCTIONS
1.  Pour the cream into a large bowl and use a handheld mixer to beat on high speed until medium peaks form, 5 to 8 minutes. Pour in the condensed milk and vanilla and use a spatula to fold until just combined.
2.  Pour the whipped cream mixture into a freezer-safe airtight container. If you want to add add-ins, pour them into the container and gently swirl them in with a rubber spatula just until they're evenly distributed. Cover tightly and freeze for at least 6 hours or preferably overnight.
3.  Scoop and serve! You can even use more add-ins as toppings, if you like. Store the ice cream in its container in the freezer for up to 3 months.

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### KITCHEN TALK
Switch up the flavors with mint, orange, or almond extract instead of vanilla! Start with 1 teaspoon, taste, and add up to ½ teaspoon more, if you want. To "fold" ingredients, scoop the spatula along the bottom of the bowl. Flop the cream on the bottom over the condensed milk on the top. Keep turning the bowl and scooping until the condensed milk is mixed into the cream. Ask a grown-up for help using the electric mixer.

> **Tip:** Serve in a cone or cup or make an ice cream float!

### OPTIONAL ADD-INS
Crushed cookies, sprinkles, mini chocolate chips, chocolate-hazelnut spread, chocolate, caramel, or butterscotch syrup, peanut butter, fruit preserves or jam, chopped fresh fruit, anything else you like!