Ice Cream without an Ice Cream Maker Recipe

Introduction

This easy no-churn ice cream recipe lets you enjoy creamy, homemade ice cream without an ice cream maker. With just a few simple ingredients, you can whip up a delicious vanilla ice cream that’s perfect for any occasion.

Ingredients

• 1 10-oz can sweetened condensed milk
• 1 tsp vanilla paste (or vanilla extract)
• 2 cups heavy cream, chilled
• Pinch of salt

Instructions

1. Step 1: Chill your mixing bowl and whisk in the fridge for at least 15 minutes before starting.
2. Step 2: In a large bowl, combine the condensed milk, vanilla paste, and a pinch of salt. Stir until fully mixed and set aside.
3. Step 3: Remove the chilled bowl and whisk, then whip the heavy cream until it forms medium to stiff peaks.
4. Step 4: Spoon about ¼ cup of the whipped cream into the condensed milk mixture and stir gently to lighten the texture.
5. Step 5: Gradually fold the remaining whipped cream into the condensed milk mixture using a spatula, mixing until smooth and fully combined.
6. Step 6: Transfer the mixture into a freezer-safe container, smooth the top, then place plastic wrap directly on the surface of the ice cream to prevent ice crystals.
7. Step 7: Cover the container and freeze overnight or for at least 6 hours until firm.

Tips & Variations

• For extra flavor, fold in crushed cookies, chocolate chips, or fresh fruit before freezing.
• Use vanilla bean paste instead of extract for a richer vanilla taste and pretty specks in your ice cream.
• Make sure the cream is very cold to help it whip better and achieve the right texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping to soften slightly. Avoid refreezing melted ice cream to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Heavy cream is necessary to achieve the creamy, whipped texture. Using milk will result in a less rich and icy texture, so it’s best to stick with heavy cream.

What can I do if my whipped cream doesn’t form stiff peaks?

Make sure your bowl and whisk are very cold before whipping. If it still doesn’t whip properly, try chilling the cream for longer or using a fresh carton of heavy cream.

Ice Cream without an Ice Cream Maker Recipe

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This no-churn ice cream recipe allows you to make rich and creamy homemade ice cream without an ice cream maker. Using just a few simple ingredients like condensed milk, heavy cream, and vanilla, you can create a delicious vanilla ice cream that freezes overnight to perfection.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 20 minutes
• Yield: Approximately 4 cups (1 quart) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 10-oz can condensed milk
• 1 tsp vanilla paste (or vanilla extract)
• Pinch of salt

Whipped Cream

• 2 cups heavy cream (chilled)

Instructions

1. Chill Bowl and Whisk: Place your mixing bowl and whisk in the refrigerator for at least 15 minutes to chill. This helps the cream whip better and faster. While waiting, combine the condensed milk, vanilla paste, and a pinch of salt in a large bowl and stir until fully mixed. Set aside.
2. Whip Cream: Once the bowl and whisk are properly chilled, whip the 2 cups of heavy cream using an electric mixer until medium-stiff peaks form. This means the cream will hold its shape but still be soft enough to fold easily.
3. Lighten Mixture: Spoon about ¼ cup of the whipped cream into the condensed milk mixture and stir gently to lighten it. This step helps to make folding the rest of the cream easier and ensures a smooth texture.
4. Fold Cream: Gradually fold the remaining whipped cream into the condensed milk mixture in batches, using a spatula. Use gentle folding motions to keep the mixture light and airy while fully incorporating all the cream evenly.
5. Freeze: Transfer the combined mixture into a freezer-safe container. Smooth the top with a spatula, then place plastic wrap directly on the surface to prevent ice crystals from forming. Cover and freeze overnight or for at least 8 hours until firm.

Notes

• For best results, make sure the heavy cream and equipment are well chilled before whipping.
• You can substitute vanilla paste with vanilla extract if preferred.
• To customize the ice cream, try adding mix-ins like chocolate chips, crushed cookies, or fresh fruit after folding in the whipped cream.
• This recipe yields approximately 1 quart (4 cups) of ice cream.
• Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.

Keywords: no churn ice cream, homemade ice cream, vanilla ice cream, easy ice cream recipe, condensed milk ice cream