Line a 9x5 loaf pan with parchment paper. Place in the freezer while you prepare the ice cream.
In a large bowl, whisk the vanilla into the sweetened condensed milk.
In a separate large bowl, use a hand mixer or a stand mixer to whip the cream until soft peaks occur, being careful not to overwhip. The cream will be done when you pull the beaters out and the cream forms soft peaks that stand up and slowly fall down.
Using a spatula, gently fold the whipped cream into the sweetened condensed milk mixture. You want to slowly and carefully incorporate the two mixtures together so the whipped cream stays light and aerated.
If desired, gently fold in up to 1 cup of mix-ins to the mixture now.
Pour into prepared pan, cover with plastic wrap and freeze at least 4 hours or overnight.
Mix-Ins: To add a mix-in to your No-Churn Ice Cream, simply fold in ½ cup to 1 cup of additional toppings or ingredients to your ice cream mixture right before freezing. Storage: To prevent ice crystals from forming, place a layer of plastic wrap directly over the ice cream and then top with a lid or layer of foil. Homemade no-churn ice cream will keep for 2 months in the freezer, however, I find the flavor is best enjoyed within 1 month.Sweetened Condensed Milk: Be sure to use sweetened condensed milk, not evaporated milk. Any fat percentage works for this ice cream recipe.