No-Churn Vanilla Ice Cream – Spaceships and Laser Beams

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The perfect accompaniment to any dessert, or enjoyed on its own, this no-churn vanilla ice cream makes it easy to enjoy this classic flavor any time.

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Homemade ice cream is easy to enjoy anytime — even without a machine — with this no-churn vanilla ice cream. Heavy whipping cream, condensed milk, and vanilla create a creamy and delicious classic vanilla flavor. You can also add in your favorite fruits, nuts, or other ingredients to create your own unique ice cream flavors!

There’s no arguing that ice cream is the perfect addition to any dessert dish. Try adding this homemade vanilla ice cream to the top of our Earthquake Cake, Blueberry Dump Cake, or this copycat Carnival Cruise Line Warm Melting Chocolate Cake. It melts perfectly over the top of any of these scrumptious warm desserts. We also have a no-churn version of a few of your other favorite flavors. Try our No-Churn Red Velvet Ice Cream, No-Churn Cotton Candy Ice Cream and Cookies and Cream Ice Cream.

A piece of cake on a table

MORE ICE CREAM RECIPES
No-Churn Pumpkin Ice Cream | Easy Ice Cream Cake


NO-CHURN VANILLA ICE CREAM INGREDIENTS

Cream and Beam

You will need:

  • 1 14-ounce can of sweetened condensed milk
  • 2 teaspoons vanilla extract or vanilla bean paste
  • Pinch of salt
  • 2 cups of heavy whipping cream, chilled

SUBSTITUTIONS AND ADDITIONS

You can add a variety of mix-in combinations to this No-Churn Vanilla Bean Ice Cream recipe before placing it in the freezer. Here are a few of our favorites:

STRAWBERRY BROWNIE: Brownie chunks cut into small pieces and strawberries cut up into small pieces. Gently fold batter and then pour into the pan and freeze.

CARAMEL CASHEW: Hershey Caramel Sauce (in the glass container, not plastic squeeze bottle) and chopped cashews. Gently fold cashews into batter and then run ribbons of caramel throughout the batter. Pour into the pan and freeze.

CARAMEL CARIBOU: Hershey Chocolate Bar cut into small pieces and Hershey Caramel Sauce (in the glass container, not plastic squeeze bottle).

MOOSE TRACKS: Peanut Butter Cups cut into small pieces and Hershey Fudge Sauce. Gently fold peanut butter cups into batter and then run ribbons of fudge sauce throughout the batter. Pour into the pan and freeze.

HOW TO MAKE THIS NO-CHURN VANILLA ICE CREAM RECIPE

STEP ONE: Place a large mixing bowl, and a loaf pan or other freezer-safe container in the freezer 30 minutes prior to making this recipe.

STEP TWO: In a separate medium bowl, combine the sweetened condensed milk, vanilla extract or scooped out vanilla bean paste, and pinch of salt. Set aside.

Cream and Vanilla

STEP THREE: Remove the large bowl from the freezer and add the chilled heavy whipping cream. Use a hand mixer on high speed to beat together until stiff peaks form.

PRO TIP: The cream will go through several stages – bubble, slightly thickened, rippling, then puffy and airy.

STEP FOUR: One cup at a time, add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.

PRO TIP: Don’t overmix at this stage or the cream will deflate.

STEP FIVE: Pour into a parchment paper-lined loaf pan. Spread evenly with a rubber spatula. Cover with foil or plastic wrap and place in the freezer.

PRO TIP: Lining the loaf pan with parchment paper prior to filling will make clean up much easier.

A tray of food, with Cream and Ice

STEP SIX: After 2 hours of freezing, add additional mix-in ingredients and swirl with a knife. Cover and return to the freezer for an additional 3 hours, or until set.

STEP SEVEN: Remove ice cream 5 minutes prior to serving to allow it to soften slightly.

HOW TO SERVE

This creamy ice cream will be fantastic for hot summer days. Use this as an ice cream base for an amazing sundae. Scoop it into one of our chocolate chip cookie cups and add your favorite toppings including chocolate sauce, chocolate chips, fresh fruit, whipped cream and of course, a maraschino cherry. Or grab your ice cream scoop and put it on top of an ice cream cone.

STORAGE

Be sure to store the finished ice cream in the freezer wrapped with plastic or with an airtight lid on top. When ready to serve, take it out about 5 minutes before you plan to scoop it, to give it a bit of time to thaw. This will make it much easier to scoop out. Place back in the freezer immediately after serving. The texture may change if the ice cream is taken out and put back in the freezer too many times.

A tray of food on a plate, with Cream and Ice

This recipe for no churn vanilla ice cream is a quick and simple way to make your own homemade ice cream. With just five simple ingredients you have a delicious creamy dessert that can be made with your favorite flavors and toppings. This is the easiest way to make ice cream without an ice cream machine and the hardest part is waiting for it to be ready to scoop!

FAQ

What is no-churn ice cream?

Typically, when making ice cream from scratch, you will need to use an ice cream maker and that usually entails the step of “churning” the ice cream. A no churn recipe means no ice cream maker and as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.

Can I use nonfat milk in this ice cream recipe?

You can use any type of milk in this recipe but a lower fat milk such as skim milk will result in a less creamy ice cream than if you make it with whole milk or cream.

Could I use this ice cream recipe to make an ice cream cake?

This is a great idea and although we haven’t tried it yet, I can’t see why you couldn’t use this ice cream as part of an easy ice cream cake.

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A dessert in a glass cup on a counter, with Ice cream

No Churn Vanilla Ice Cream

The perfect accompaniment to any dessert, or enjoyed on its own, this no-churn vanilla ice cream makes it easy to enjoy this classic flavor any time.

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Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 6

Calories: 490kcal

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Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract or vanilla bean paste
  • pinch of salt
  • 2 cups heavy whipping cream chilled

Instructions

  • Place a large mixing bowl, and a loaf pan in the freezer 30 minutes prior to making this recipe.

  • In a separate medium bowl combine sweetened condensed milk, vanilla extract, and pinch of salt. Set aside.

  • Remove the large bowl from the freezer and add the chilled heavy whipping cream. Use an electric mixer on high speed to beat together until stiff peaks form.

  • Once cup at a time, add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain.

  • Pour into loaf pan. Spread evenly with a rubber spatula. Cover with foil and place in the freezer.

  • After 2 hours of freezing add any additional mix in ingredients (if desired) and swirl with a knife. Cover and return to the freezer for an additional 3 hours, or until set.

  • Remove ice cream 5 minutes prior to serving to allow it to soften slightly.

Notes

TIP: For easier clean-up, line the loaf pan with parchment paper prior to filling.
TIP: When you are whipping the cream, it will go through several stages – bubble, slightly thickened, rippling, then puffy and airy.

Nutrition

Calories: 490kcal | Carbohydrates: 38g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 114mg | Potassium: 305mg | Sugar: 36g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 1mg





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