No-Churn Ice Cream is a luscious, creamy homemade vanilla ice cream made effortlessly in just a few minutes without the need for an ice cream maker! This recipe delivers a smooth and delicious treat that most people won’t believe is made without a traditional ice cream machine.
No-Churn Ice Cream Overview
Making this fantastic homemade vanilla ice cream doesn’t require any special equipment. While I used a stand mixer, a handheld mixer works just as well. The process begins with whipping heavy cream, mixing in the ingredients, and then freezing the mixture in a chilled loaf pan. This recipe yields 5 cups of creamy ice cream.
Ice Cream Ingredients
- Heavy Cream: Known as heavy whipping cream, this liquid contains 36-40% fat and will be whipped into a thick cream for the ice cream.
- Sweetened Condensed Milk: Ensure you use sweetened condensed milk, not evaporated milk, as it adds the necessary sweetness to the ice cream.
How is No-Churn Ice Cream Different from Machine-Made Ice Cream?
Besides the obvious fact that you don’t need an ice cream machine, no-churn ice cream has other differences. It is typically made without eggs and uses sweetened condensed milk instead of granulated sugar, providing a distinct sweetness and texture.
Understanding Soft and Stiff Peaks in Whipped Cream
Whipping the heavy cream is the first step, resulting in stiff peaks. But what are stiff peaks? Stiff peaks form sharp points that stand independently even after removing the beater.
- Medium Peaks: Peaks that stand mostly on their own but curl slightly at the top.
- Soft Peaks: Peaks that barely hold their shape and are quite soft.
Is No-Churn Ice Cream Creamy?
Absolutely! This no-churn ice cream boasts a creamy texture that is incredibly smooth. Thanks to the whipped cream folded into the sweetened condensed milk mixture, each bite offers a velvety, luxurious texture.
Ingredients
- 2 cups (480 grams) heavy whipping cream, cold
- 1 can (14 ounces or 400 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Prepare Pan: Place a 9×5-inch (23×13 cm) loaf pan in the freezer to chill.
Whip Cream:
- Add the heavy cream to the bowl of a stand mixer.
- Start mixing at the lowest speed and gradually increase to medium until the cream begins to thicken (this gradual increase prevents cream from splattering).
- Continue mixing on high speed until the cream forms stiff peaks. This happens quickly, so keep a close watch.
Mix Ingredients:
- In a separate medium bowl, combine the sweetened condensed milk, vanilla extract, salt, and 1 cup of the whipped cream from the stand mixer. Stir to incorporate.
Combine Mixtures:
- Gently fold the sweetened condensed milk mixture back into the mixing bowl with the remaining whipped cream.
Freeze:
- Pour the mixture into the chilled loaf pan.
- Cover with plastic wrap or parchment paper and freeze for at least 5 hours, or until fully set before serving.
Enjoy your creamy homemade no-churn vanilla ice cream! This delightful treat is perfect for any occasion and pairs well with a variety of toppings and mix-ins.
