Who said you cannot make ice cream at home? Who said you need an ice cream maker for it? Check out this yummy “No-churn” vanilla ice cream recipe with three ingredients only.
For a long time, if you have wanted to make vanilla ice cream at home but didn’t know where to start, this guide might help you. This creamy three-ingredient, no-churn homemade ice cream recipe will change your life for the best.
You must be wondering: won’t no-churn ice cream be dense?
Well, the magic of this no-churn recipe lies in whipping the cream. When you are whisking the cream, air will get incorporated into it—making the dessert light and spoonable. Keep reading to learn more.
Grab a large mixing bowl, and add 2½ cups of chilled whipping cream and 2 teaspoons of vanilla extract.
Note: If you are using vanilla essence, add only 1 teaspoon.
Beat the cream with a whisk or an electric beater. The whisking time will vary based on your cream’s fat content. For both—whipping and fresh cream—it should take 8-10 minutes to attain the perfect consistency.
Whisk until stiff peaks develop. Observe the cream and stop beating it when stiff peaks appear – further whisking will turn it into butter.
Add 400 grams or about 1.6 cups of chilled condensed milk (sweetened). Gently and carefully fold the mixture, ensuring it is uniform. Avoid overloading, or the mixture will become flat.
Now, transfer the ice cream mixture to a bowl or container and place it in the freezer. Cover the bowl with a lid that fits tightly. Freeze the mixture for at least 8 hours. However, it is recommended to freeze it overnight or until the ice cream becomes firm and set.
Before serving the ice cream to your guests, leave it on the counter (at room temperature) for 3 to 5 minutes. It will allow the ice cream to slightly soften, making it easier to scoop. Serve your vanilla “no-churn” ice cream immediately.
This delicious and plain dessert can be enjoyed in different ways. You can drizzle it with caramel, chocolate sauce, or fruit preserves, or add rainbow sprinkles, fresh fruits or chocolate chips. Get creative!
Make sure the cream you are using is suitable for whipping—it should contain 35-50 percent fat. If you are using 1 tin or can of condensed milk, add 3 cups of cream. If you want to create a sweeter ice cream, tweak the ratio. In that case, add 2.5 cups of cream per tin or can of milk. Use superior-quality vanilla extract or authentic vanilla powder. You can also prepare vanilla extract at home.
Ran out of vanilla? No problem! This homemade ice cream recipe forms a base you can experiment with. Instead of adding vanilla, use ½ teaspoon of cardamom powder and combine with saffron strands soaked in warm milk or any plant-based or fruit extract.
Fold the mixture gently. Since it is a homemade no-churn recipe, you have just one opportunity to incorporate sufficient air into the mixture, to make it spoonable and light. Don’t knock out the loft of your cream by whisking and folding it too quickly.
This rich, creamy, and sweet treat packed with vanilla is not only yummy but also very easy to make at home. So, what are you waiting for? Get started immediately!
