I never believed no-churn ice cream could be good, but I had to try it for myself. Luckily I was very wrong, and no-churn ice cream is actually amazing. The best part is how easily you can control the sweetness – I prefer my sweets less… sweet 😂😂

I N G R E D I E N T S

• 1 pint of heavy whipping cream
• 1/2 of a can of sweetened condensed milk (7 oz from a 14 oz can)
• 1 teaspoon of vanilla extract
• 1 sleeve of graham crackers, crushed into pieces
• 4 oz of semisweet chocolate, chopped into chunks
• 2 cups of mini marshmallows (more or less)

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D I R E C T I O N S

1. In a refrigerated mixing bowl, whip the cold heavy whipping cream until it has soft peaks.
2. Drizzle in half a can of condensed milk and the vanilla extract. Continue whipping until it forms medium-firm peaks (do not overwhip or you will make butter).
3. Fold in the toppings. Pour into vessel of choice. Cover and freeze for about at least 8 hours until solid.