Mexican · Dessert
Mexican Vanilla Ice Cream
A Mexican-style vanilla ice cream built the no-churn way, its milk-and-condensed-milk base lightened with Greek yogurt and lifted with a whisper of cinnamon in the horchata-adjacent, canela tradition of Mexican helados.
$1
12 minsPrep
0 minsCook
372 minsTotal
EasyLevel
Nutrition per serving
227Calories
4.6gProtein
15.8gFat
15.7gCarbs
15.3gSugar
0.3gFiber
154mgSodium
47mgChol
9.8gSat Fat
178mgPotassium
140mgCalcium
0.1mgIron
0.4mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Mexican Chocolate Stout
local
Atole de Vainilla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whip the chilled heavy cream in a cold bowl with a hand mixer to soft peaks, about 2 minutes.
2
In a separate bowl whisk the skim milk, condensed milk, greek yogurt, vanilla extract, ground cinnamon and salt until completely smooth.
3
Fold the whipped cream gently into the milk mixture in three additions, keeping as much air in as possible.
4
Pour into a small loaf tin or freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
5
Freeze for at least 6 hours or until firm, then scoop with a warm spoon to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g skim milk
- 1.6 oz45g condensed milk
- 1.9 oz55g chilled, whipped to soft peaks heavy cream
- 1.1 oz30g greek yogurt
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz0.5g salt
