Homemade No-Churn Vanilla Ice Cream
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/desserts/homemade-no-churn-vanilla-ice-cream
About this recipe
Homemade no-churn vanilla ice cream uses three readily available ingredients and can be frozen in a regular container. Whipping cream gives it a light, airy texture, while sweetened condensed milk provides sweetness and a creamy consistency without cooking the base. Simply whip the cream, gently fold it into the condensed milk and vanilla sugar, then wait patiently while it freezes. After several hours, the ice cream will be smooth; take it out of the freezer a few minutes before serving.
Ingredients
Servings: 8
500 ml whipping cream (30% or 36% fat), well chilled
400 g sweetened condensed milk
30 g vanilla sugar, 2 packages
Steps
Place a large bowl and the mixer beaters in the refrigerator for at least 15 minutes so the cream will whip more easily.
Pour the chilled cream into the cold bowl and beat with a mixer on medium speed for about 4–5 minutes, until thick and the beaters leave clear, soft trails; do not whip it to the butter stage.
In a separate bowl, mix the sweetened condensed milk with the vanilla sugar until the sugar is evenly distributed.
Add one-third of the whipped cream to the condensed milk and stir to loosen the base. Add the remaining cream in two portions and gently fold with a spatula, preserving as much fluffiness as possible.
Transfer the mixture to a shallow, airtight container with a capacity of about 1.5 L, level the surface, and seal it with the lid. Place in a freezer set to about −18°C for at least 6 hours, until the ice cream is completely firm.
Remove the container from the freezer 5–10 minutes before serving. Scoop the ice cream with a clean spoon or ice cream scoop; keep it tightly closed and use within about 2 weeks for the best flavor and consistency.
Estimated nutrition
Rate this recipe
2 ratings
Comments