No Churn Vanilla Ice Cream
Vanilla ice cream, it’s a classic for a reason, there are very few things a scoop of vanilla ice cream couldn’t fix or at least improve - my No Churn recipe is the easiest vanilla ice cream you’ll ever make!
Equipment
- Large Mixing Bowl
- Stand or Hand Mixer
- Freezer-Safe Container or Tin
Ingredients
- 600 ml double cream / heavy cream
- 1 tin sweetened condensed milk (397g)
- 2 tsp vanilla extract or vanilla bean paste (I like using 1 tsp of each for more depth, but use whatever vanilla you prefer)
- 1/8 tsp salt
Instructions
- In a large mixing bowl, pour in the double cream (heavy cream) and whip until medium-soft peaks form. It should be light, fluffy, and just hold its shape without being too stiff.
- In a separate bowl, whisk together the sweetened condensed milk, salt, and vanilla extract until smooth.
- Pour the condensed milk mixture into the whipped cream and gently whisk until fully combined and smooth, being careful not to overmix.
- Pour the ice cream base into a freezer safe container and even into one smooth layer.
- Place the ice cream into the freezer for 8-12 hours, or until frozen solid.
- Once frozen, simply scoop, serve, and enjoy!
Notes
- Let the ice cream sit out for 5 minutes to soften, before scooping.
- Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
- Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
- The recipe video is on my TikTok and IG - please tag @aceofspoons_ if you make this recipe