Creamy No-Churn Vanilla Ice Cream Recipe
Introduction
This no-churn ice cream recipe is perfect for a quick and creamy dessert without needing an ice cream maker. With just three simple ingredients, you can enjoy rich, homemade vanilla ice cream anytime.
Ingredients
- ½ a 397g can sweetened condensed milk
- 600ml double cream
- 1 tsp vanilla extract
Instructions
- Step 1: In a large bowl, combine the sweetened condensed milk, double cream, and vanilla extract.
- Step 2: Beat the mixture with an electric whisk until it becomes thick and stiff, similar to clotted cream.
- Step 3: Transfer the mixture into a freezer-safe container or a large loaf tin, then cover it tightly with cling film.
- Step 4: Freeze the container for several hours or until the ice cream is completely solid.
Tips & Variations
- For extra flavor, fold in crushed cookies, chocolate chips, or fresh fruit before freezing.
- Use full-fat cream for the best texture and richness.
- Allow the ice cream to sit at room temperature for 5 minutes before scooping to make serving easier.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let it soften slightly at room temperature for a few minutes to scoop easily. Avoid refreezing melted portions to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream for this recipe?
Low-fat cream may not whip up as thickly, resulting in a less creamy texture. For best results, use full-fat double cream.
Do I need an ice cream maker for this recipe?
No, this no-churn method eliminates the need for an ice cream maker, making it easy to prepare with just a whisk and a freezer.
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Creamy No-Churn Vanilla Ice Cream Recipe
- Total Time: 6 hours 10 minutes
- Yield: Approximately 6 servings 1x
- Diet: Vegetarian
Description
This easy no-churn ice cream recipe combines sweetened condensed milk, double cream, and vanilla extract to create a rich and creamy homemade treat without the need for an ice cream maker. Simply whip the ingredients until thick and freeze for a deliciously smooth dessert perfect for any occasion.
Ingredients
Ice Cream Base
- ½ a 397g can sweetened condensed milk (approximately 198.5g)
- 600ml pot double cream
- 1 tsp vanilla extract
Instructions
- Combine Ingredients: In a large mixing bowl, pour in the sweetened condensed milk, double cream, and vanilla extract. Ensure the bowl is large enough to comfortably whisk the ingredients together.
- Whip to Stiff Peaks: Using an electric whisk, beat the mixture until it thickens noticeably and holds stiff peaks, resembling the texture of clotted cream. This should take about 3-5 minutes depending on your mixer.
- Freeze the Mixture: Scrape the thickened mixture into a freezer-safe container or a large loaf tin. Cover tightly with cling film to prevent ice crystals from forming on the surface.
- Chill Until Solid: Place the container in the freezer and freeze for at least 6 hours, or until the ice cream is completely solid and scoopable.
Notes
- For best results, chill the double cream beforehand to help it whip faster and achieve better volume.
- You can customize the flavor by adding mix-ins like chocolate chips, crushed cookies, or fruit puree before freezing.
- If the ice cream becomes too hard, allow it to sit at room temperature for 5-10 minutes before scooping.
- This recipe does not require an ice cream maker, making it simple and accessible.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Keywords: no-churn ice cream, easy homemade ice cream, no ice cream maker dessert, condensed milk ice cream, vanilla ice cream recipe
