Homemade Vanilla Ice Cream

JUMP TO RECIPE

No Churn Vanilla Ice Cream is a silky smooth, ultra creamy, richly vanilla flavored ice cream that’s perfect for loading with your favorite toppings! Made with just 4 ingredients there is no need for any fancy equipment, ice cream makers, or special tools!

Seriously, is there anything better than sitting down with a large bowl of cold, creamy, smooth and sweet ice cream?

A summertime staple, a late-night favorite, a cure-all for nearly any bad mood and the perfect treat for all celebrations. Any time is the right time for ice cream.

That comforting, icy-cold deliciousness tastes even better when freshly made at home with simple, wonderfully indulgent ingredients. A classic ice cream base recipe is a must-have for any home cook’s cache of desserts, and this Easy Homemade Vanilla Ice Cream is absolutely the best.

It is definitely scream-worthy!

INGREDIENTS FOR VANILLA ICE CREAM:

This vanilla ice cream is seriously so simple to make. All you need to make this homemade vanilla ice cream is:

• Milk – the creamiest ice cream will come from using the fattiest cow’s milk available, like whole milk.
• Condensed Milk – Be sure to buy sweetened condensed milk and not evaporated milk. There’s no added sugar in this recipe, so you need to get the sweet stuff!
• Heavy cream – you can also use half and half if you want to cut the fat levels down a little bit. Just like the milk though, it’ll be creamiest with heavy whipping cream.
• Vanilla – You can use vanilla extract, though all I require is that you use pure vanilla extract. You can also substitute vanilla bean paste.

HOW TO MAKE NO CHURN ICE CREAM AT HOME?

This easy homemade ice cream is made with just 4 ingredients and no ice cream maker is required!

In a chilled bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold the condensed milk, vanilla extract and milk until fully mixed. Do not over-mix or the finished result won’t be as light and airy.

Now you are ready to freeze it! Just pour into a prepared loaf pan and cover with plastic wrap.

Tips for Making creamy Ice Cream

• Use high-quality ingredients. When you’re working with such few ingredients, the better the quality, the better the end result will be.
• Keep it chilly! A cold bowl and whisk plus super cold whipping cream will give you the best homemade whipped cream for an even better ice cream.
• Fold well. Make sure that the vanilla extract, milk and condensed milk is folded into the whipped cream. A smooth fold makes for a consistently sweet ice cream.

HOW TO STORE HOMEMADE ICE CREAM?

This ice cream will keep in the freezer for at least 2 weeks.Just be sure to keep it tightly wrapped or tightly seal with lid so it doesn’t dry out and get gummy, or pick up any funny freezer odors.

Here are a couple of tips to make sure the ice cream stays fresh!

• Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
• Store in a flat container instead of a deep container.
• Store towards the back of the freezer (not the door) so the temperature stays the same.
• This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.

HOW TO SERVE THIS ICE CREAM?

This homemade ice cream is the perfect ice cream for serving with cakes, pies, and fruit crumbles or cobblers, or strawberry galatte and it’s also great for enjoying all on its own with some fresh fruits/nuts or in your favourite ice cream cone.

TOPPING SUGGESTIONS:

Rich and creamy classic Vanilla Ice Cream is a perfect blank canvas for loading with an imaginative array of sweet mix-ins and toppings.

You can add goodies like chocolate shavings, cinnamon, brownie chunks, crumbled cookies, swirls of fudge, and ripe berries right to the freshly churned ice cream before transferring to the freezer. Or, serve a variety of your favorites on the side and let family and friends customize their scoops of vanilla with toppings of their choice.

Other Homemade Ice Cream Recipes To Try,

No Churn Pistachio Ice Cream

No Churn Chocolate Ice Cream

NO CHURN VANILLA ICE CREAM RECIPE:

INGREDIENTS:

1/2 cup milk
3/4 cup sweetened condensed milk
2 tbsp vanilla extract
1 1/2 heavy whipping cream

DIRECTIONS:

1. Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
2. Add the milk, vanilla extract and condensed milk into the whipped cream and gently fold them together using spatula until well combined.
3. Pour the ice cream into a freezer-safe pan and freeze for 4 hours or preferably overnight.
4. Enjoy with your favorite toppings!

RECIPE NOTES:

1. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
2. Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
3. Store in a flat container instead of a deep container.
4. Store towards the back of the freezer (not the door) so the temperature stays the same.
5. This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
6. I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.
7. Vanilla bean paste can be used in place of the vanilla extract.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Craving more? Subscribe to blendofspicesbysara to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER for all of the latest updates.!