In a large bowl, add the heavy whipping cream, vanilla extract, and salt. Whip with a hand mixer to soft peaks.
Add the condensed milk to the whipped cream and whip again until stiff peaks form. Don't overwhip!
Transfer into an 8" x 8"or 20x20cm brownie pan or similar, cover with plastic wrap so it touches the mixture, and place it in the freezer overnight. Scoop and enjoy your homemade vanilla ice cream.
Notes
Store it in an airtight container in the freezer for up to two weeks. I highly recommend having plastic wrap in contact with the surface of the ice cream to prevent ice crystals forming.
Nutrition
Nutrition Facts
Condensed milk ice cream
Serving Size
1 serving (3-4 scoops)
Amount per Serving
Calories
403
% Daily Value*
Fat
32
g
49
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
104
mg
35
%
Sodium
72
mg
3
%
Potassium
226
mg
6
%
Carbohydrates
24
g
8
%
Sugar
24
g
27
%
Protein
5
g
10
%
Vitamin A
1283
IU
26
%
Vitamin C
2
mg
2
%
Calcium
166
mg
17
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.