It’s National Ice Cream Month. Add chocolate chunks, cookie crumbs and nuts to this simple No Churn Recipe for an easy homemade treat! Yields 10 to 12 servings.
Place a 9-by-5-inch loaf plan in the freezer. In a medium bowl, combine 1 14-ounce can sweetened condensed milk, 1 1/2 teaspoons vanilla extract and a pinch of salt. Whisk until thoroughly blended. In a large bowl, beat 2 cups chilled heavy cream with an electric mixer until stiff peaks form. Add about 1 cup of the whipped cream to the sweetened condensed milk mixture and stir gently until well blended.
Pour the condensed milk mixture into the remaining whipped cream and fold with a spatula until no streaks remain. Pour ice cream into the chilled loaf pan and spread evenly. Return to freezer.
Mix in chocolate chunks, cookie crumbs and coarsely chopped toasted pecans after around 2 hours (ice cream should be firm but soft enough to stir in ingredients). Swirl to distribute the add-ins and return pan to freezer. Freeze until very firm, at least 3 more hours.