This vanilla ice cream needs only 3 ingredients and 5 minutes to make. It's rich, creamy, with a velvety smooth texture. And it's made with vanilla bean paste this just melts in your mouth.
Table of Content
I make lots of different ice cream flavors at home. And yet, vanilla is always a staple in our fridge. It is one that can be easily jazzed up with almost anything. And it is also one that I use when I make things like cobblers, pies, and galettes. Also, I can't think of not having a scoop of ice cream besides my apple pie. Can you ?
Why make this ice cream?
- It needs just 2 ingredients that you probably already have on hand. The rest are optional.
- Also, it takes just five minutes to whip and about 4 hours to freeze.
- And, it makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- In addition, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. And the best thing about the homemade recipe is that you can reduce the sugar.
- Vanilla - Condensed milk has vanilla in it, but since this is a vanilla ice cream, of course, a good vanilla bean paste goes a long way. But, you can also add vanilla extract.
Step by step instructions
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla bean paste. Mix a minute more to combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
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- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla bean paste Mix a minute more to combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you