Step-by-Step Instructions
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Whip the Cream: Pour the cold heavy whipping cream into a chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed for 3 to 4 minutes until stiff peaks form.
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Mix the Flavors: In a separate large bowl, whisk together the chilled sweetened condensed milk, vanilla bean paste (or extract), and a tiny pinch of salt until smooth.
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Fold Gently: Add a third of the whipped cream to the condensed milk mixture and stir gently to lighten it up. Add the remaining whipped cream and fold carefully with a silicone spatula until completely uniform without deflating the air.
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Freeze & Set: Transfer the mixture into a 9×5-inch loaf pan or freezer-safe container. Smooth the top with a spatula, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours (preferably overnight).
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Scoop & Serve: Let sit at room temperature for 3 to 5 minutes before scooping into waffle cones or bowls. Top with warm caramel, chocolate syrup, or fresh berries!
| Nutritional Profile | Per Serving (1/8th recipe) |
| Calories | ~290 kcal |
| Protein | 4 g |
| Total Fat | 18 g |
| Carbohydrates | 28 g |
| Sugars | 26 g |
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