Three Ingredient Ovaltine Ice cream that is so easy to make. The yield is super creamy, smooth and silky no churn ice cream f0r everyone to enjoy.
In a medium bowl, whisk together condensed milk and Ovaltine until the powder is mostly dissolved.
Add whipping cream to the bowl of your stand mixer. Add the Ovaltine mixture and start beating on low speed using the whisk attachment. Once the mixture becomes thick and froth, turn the speed to medium high and beat the cream until firm peaks form.
Be careful not to over beat. The peaks of the cream should be stiff and firm. At that point you should stop beating. Transfer ice cream to a loaf metal pan, cover top with plastic wrap, making sure the plastic is in contact with the ice cream surface. Chill in the freezer for 6-8 hours.
The whipping cream and condensed milk should be chilled in the fridge before beating. This ensures that the cream will be whipped to its full volume.