Grab a standard loaf pan & the ingredients:
16oz Heavy Whipping Cream (Entire carton as pictured)
14oz Evaporated Milk (Entire can as pictured)
2 teaspoons vanilla extract
Measure out as needed. Standard size Heavy Whipping Cream and Evaporated Milk are already the correct amount.
Pour heavy cream & whip it until fluffy (whisk if doing by hand).
Pour evaporated milk into larger bowl.
Slowly stir the vanilla into the evaporated milk.
Once the cream is whipped and the vanilla is stirred it's time to blend the bowls.
Slowly pour the vanilla / evaporated milk into whipped cream and gently stir.
Gently pour the blend into the loaf pan and freeze.
Freeze for 4+ hours.
Now you have simple no churn vanilla ice cream!