Ingredients

The following ingredients have 10 Servings
  • 2 cups (480 ml) lactose-free heavy cream, (chilled)
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1, 14- ounce (397 g) can lactose-free sweetened condensed milk

Instruction

  • Place chilled cream, vanilla and salt in a large mixing bowl or bowl of stand mixer. Beat with electric mixer or balloon whisk attachment of stand mixer until soft peaks form. Take care not to over-beat it. At this point I finish off by hand and whisk with a balloon whisk just until firm peaks form.
  • Scrape into an airtight container and freeze until firm, preferably overnight. Allow to sit for a few minutes at room temperature, or maybe for about 10 minutes in the fridge, until it reaches a good scooping texture. Serve and enjoy immediately as it melts faster than conventional ice cream.