Add all of the ingredients for the ice cream to a blender.
#HOMEMADE VANILLA ICE CREAM FREE#
If you make this No-Churn Vanilla Ice Cream, please feel free to share a photo and tag me at on Instagram! My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Dairy-Free Peanut Butter Chocolate Swirl Ice Cream.Rum Raisin Coconut Milk Ice Cream (Vegan).Roasted Strawberry Coconut Milk Ice Cream.4-Ingredient No-Churn Chocolate Ice Cream.Plain vanilla, whaaaaaaa? More Ice Cream Recipes: Incorporate 1/4 cup instant coffee granules to make coffee ice cream.Add 1 1/2 teaspoons pure peppermint extract and 1 cup chocolate chips to make mint chocolate chip ice cream.Blend 1 to 2 cups fresh berries (I recommend strawberries) into the ice cream base.Toss in some chocolate chips, why don’t ya! Add 1/2 cup raw cacao powder to make chocolate ice cream.If you’re wild and crazy about vanilla bean ice cream, you can replace the vanilla extract with the scrapings of two vanilla beans.One recipe is the gateway to all the fun. Simply add your flavors (like peppermint extract, rum or other booze, peanut butter, caramel, cocoa, fresh fruit, etc.), and you can prepare any type of ice cream you desire. My primary reason for posting this recipe is it’s basically your gateway to all no-churn ice creams.
Once the ice cream has finished churning, you can serve it immediately for soft serve consistency, or transfer it to a freezer-safe container and freeze for 2 hours.Īfter the ice cream has sat in the freezer, it will have the same consistency as store-bought ice cream. If you do own an ice cream maker, chill the ice cream base in the refrigerator for a couple of hours before adding it to your ice cream maker and churning. Once you have your ice cream base, you can freeze it immediately in a freezer-safe container. This can cause small ice crystals to form in the ice cream while it freezes, giving it an icy texture. Simply add the three ingredients (plus a dash of sea salt) to a blender or food processor and blend just until combined.Īvoid over-blending the mixture, as it could result in a whipped cream-like consistency.
#HOMEMADE VANILLA ICE CREAM HOW TO#
If you’re okay with that, cool! How to Make No-Churn Vanilla Ice Cream: If you substitute half & half or go dairy-free, you’ll likely end up with a different (less creamy or soft) result. With that said, there isn’t much room for improvisation when it comes to the ingredients you use. It’s basically the best old fashioned vanilla ice cream you can enjoy! Sometimes with homemade ice cream, you get those random little hunks of ice or icy texture…That doesn’t happen with this recipe. It is the combination of condensed milk and heavy cream that eliminate the need for egg yolks or churning.
Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Gradually add the sugar and whisk to combine. In a medium mixing bowl whisk the egg yolks until they lighten in color. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Place the half-and-half and the heavy cream into a medium saucepan, over medium heat.
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