No-Churn Churro Ice Cream

Line a loaf pan with parchment paper and set aside (unless you have reusable ice cream containers like I do--then use those!).

In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip the cream on medium-high speed until the cream thickens and you reach stiff peak status. You have stiff peaks when you can turn the whisk upside down, with the cream on it, and the peak still holds its shape. Do not over mix though. Or you get butter. Not what we are going for here.

Add the sweetened condensed milk, vanilla extract, ground cinnamon and ground nutmeg to the mixer. Mix on medium-high speed until all ingredients are incorporated and the mixture is thick. Remove the bowl from the mixer and fold in your churro mix ins.

Pour mixture into prepared loaf pan or ice cream containers. Cover the loaf pan with plastic wrap. Put ice cream in the freezer to set and freeze (preferably overnight).

Serve cold with the option to sprinkle on more cannoli chips and drizzle on caramel sauce right before serving.