No-Churn Vanilla Ice Cream
In short: Creamy vanilla ice cream made without a machine from whipped cream and sweetened condensed milk. Four ingredients, 15 minutes of work, then freeze. It takes about 15 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 6 h
- Total
- 15 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 290 kcal
No-churn ice cream skips the machine: whipped cream supplies the air, and sweetened condensed milk supplies the sweetness and keeps the ice crystals small, so the base freezes scoopable. You need only two main ingredients and about 15 minutes of work. This vanilla version is a blank canvas for chocolate chips, cookie pieces, swirls of jam or ribbons of caramel sauce. Freeze it overnight for the best texture.
Instructions
- Chill a large mixing bowl and the beaters for 15 minutes. Line a 1.5 liter (6-cup) loaf pan or freezer container with parchment paper, leaving an overhang.
- Whip the cold cream in the chilled bowl until it holds stiff peaks and stands up firmly on the whisk.
- In a second large bowl, stir the condensed milk, vanilla and salt together.
- Fold one-third of the whipped cream into the condensed milk to loosen it. Then gently fold in the rest, keeping as much air as you can, until no streaks remain.
- Scrape the mixture into the pan and smooth the top. Press cling film directly onto the surface to prevent ice crystals.
- Freeze for at least 6 hours or overnight, until firm. Let it stand for 5 to 10 minutes before scooping.
Tips
- Whip the cream to stiff peaks, not soft ones. Underwhipped cream gives a dense, icy ice cream, and overfolding knocks out the air.
- Fold in mix-ins at the end: 150 g (1 cup) of chopped chocolate or crushed cookies, or 3 tablespoons of jam or caramel swirled through with a knife.
Questions and answers
Why is my no-churn ice cream hard?
Homemade ice cream firms up in a deep freeze and has no stabilizers. Let it stand at room temperature for 10 minutes before scooping.
Can I make no-churn ice cream without condensed milk?
The condensed milk is what makes it scoopable without churning. Replacing it needs a cooked custard base and an ice cream machine.
How long does homemade no-churn ice cream last?
Covered tightly, it keeps for 2 weeks, but it tastes best in the first week.
How long does it take to make No-Churn Vanilla Ice Cream?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in No-Churn Vanilla Ice Cream?
About 290 kcal per serving, with 4 g of protein, 23 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 23 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 23 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
