Vanilla Ice Cream- No Churn

This easy Vanilla Ice Cream - No Churn recipe does not require an ice cream maker, and you can prepare it within a few hours. Just think about those hot summer days when you are craving something delicious and cold to cool your body down. This homemade ice cream is easy enough that you can make it a fun summer day ice cream-making project with your kids.

About This Recipe

• This homemade ice cream recipe requires a few accessible and easy ingredients, that you do not even have to be an active baker to have in your pantry. Well, if you do not have them handy, they are very easy to find in the grocery store.
• The source of sweetness in this recipe is condensed milk. This recipe calls for ¾ cup sweetened condensed milk, however, if you have a sweet tooth!? No problem.... Add more condensed milk up to one full can or even more.
• The source of fat and creaminess in this recipe is heavy cream. Be sure to use a cream that contains 30% fat. If you use Half & Half, the result might not be as creamy and delicious.
• This is a Vanilla bean ice cream, although, this basic recipe can be converted into endless flavors and variations. Such as chocolate ice cream, any kind of berries, or even extract-infused flavors such as lavender, rose water, etc

How To Make The Vanilla Ice Cream- No Churn

• First off place the whisk and the bowl of the stand mixer in the freezer. We need to whip the heavy cream in an icy old bowl.
• Line a 9x5 inch loaf pan with parchment, and set aside.
• Scrape off the beans of one ice cream pod.
• Mix the condensed milk with the scraped vanilla beans, Mix well, and place in the fridge until you need it.
• Whip the heavy cream in the cold bowl, until stiff peaks form.
• Gently fold the cold condensed milk into the whipped cream. Do not mix vigorously or overmix. Overmixing will deflate the whipped cream, and ice cream will not be as fluffy.
• Pour the mixture into the prepared loaf pan, and cover with cling wrap. Place in the freezer for 4-5 hours, or for a better result, leave it overnight.

Variations

• For Chocolate ice cream, add ¼ cup melted chocolate (dark or Milk chocolate) to the condensed milk. Mix well and add to the whipped cream.
• For any berry variations such as raspberry, blueberry, etc. add one cup of frozen berries to the mixture before covering and putting in the freezer.
• For any extract-infused variations, add ½ -1 tablespoon of the desired extract such as lavender, rose water, etc. to the condensed milk and mix.
• For Coconut ice cream, add ½ finely shredded coconut and 1 teaspoon coconut extract to the condensed milk and mix.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe