No Churn (and no waistline) Vanilla Ice Cream
Do not make this ice cream! If you ever want to see your waistline again, do not make this!! This is a warning. Do not stare at these pictures whatever you do. Don’t read the directions for how to make no churn ice cream. You will find out how easy it is. You will find out how few ingredients it takes to make the most delicious, creamy, bowl of vanilla ice cream full of vanilla flavor. Turn back while there is still time….
Ice cream is my favorite food group. It always has been. It runs in the genes (my desire for ice cream, not the actual ice cream although I’ve eaten so much of it lately, it might)! 🙂 It has been passed down through my dad’s side of the family. My dad and I have never met a bowl of ice cream we didn’t like. Actually, now that I think about it, that really isn’t true. We are both very picky about our ice cream. I think we would both agree homemade is best or at the least ice cream made with all natural ingredients. My favorite vanilla ice cream right now is Trader Joe’s French Vanilla. It tastes like vanilla bean. I’m still waiting for Trader Joe’s to ask me to be their spokeswoman. I don’t know what’s taking them so long! 🙂
Recently, the ice cream freezer that we got for a wedding present sadly quit working. So what’s a girl to do? Investigate all of the no churn ice cream recipes on Pinterest! I hadn’t known before what the ingredients were or how it worked without an ice cream freezer. Let me tell you if you don’t know yet, it is nothing short of a miracle. And you definitely shouldn’t make it. You should run for the hills. Because I think I have put on 10 pounds this summer just due to no churn ice cream. I am starting to stock pile sweetened condensed milk and whipping cream. If you go to your store to get either of those ingredients and you don’t find any…..now you know why. My brain is just going crazy thinking of all the flavor combinations. So many ice cream flavors, so little time.
Supposedly, the reason you can make ice cream out of only 3 ingredients is when you whip the whipping cream you are incorporating the air necessary to make the ice cream that way instead of churning it. Then you mix it with the sweetened condensed milk and this gives it the sweetness. I really don’t like the taste of sweetened condensed milk so I was kind of leary about making ice cream this way. But once you mix it with the whipping cream it takes on a whole new flavor. And the vanilla extract also helps to give it that homemade vanilla taste. I gave some to my mom and dad without telling them where it came from. I am sneaky that way. They were surprised how I made it. They just thought it was regular store-bought ice cream.
So please do not make this ice cream. You will regret it. Your waistline will regret it. Your thighs will regret it. And your arteries will regret it. But if you do, can you please invite me over? 🙂
No Churn Vanilla Ice Cream
- 1 (14 oz.) can sweetened condensed milk (I used Eagle Brand)
- 1 tsp vanilla extract
- 2 c heavy cream, cold
- Pour the sweetened condensed milk into a large bowl.
- Mix the vanilla extract into the condensed milk. Set aside.
- Whip the heavy cream with the wire whisk attachment of a stand mixer at the highest speed (hand-held can be used, it just takes longer) for approximately 1 minute 15 seconds until the whipping cream forms stiff peaks. Don’t over or under mix. Time will depend on how cold your whipping cream is and how warm your kitchen. I usually wrap a towel around the top of my bowl for the first half of the whipping time so it doesn’t splatter everywhere. (If desired, place the whipping cream in the carton, the bowl to your stand mixer, and the wire attachment in the freezer for just 5 minutes before whipping to get it really cold. Set a timer so you don’t forget about it, otherwise you could ruin the whipping cream if it freezes. This step isn’t absolutely necessary, but the cream will whip up so much faster.)
- Lighten the condensed milk by gently mixing a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
- Fold the rest of the whipped cream into the condensed milk. Be sure to gently fold it in. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there – be careful not to deflate the mixture too much or over-mix.
- Transfer the ice cream base to a freezer container (I used a metal loaf pan) with a spatula, smoothing the top when you are finished. Press a piece of wax paper against the surface to prevent ice crystals from forming. Place in freezer.
- After the ice cream has hardened up a little bit, press a sheet of foil over the top, and continue to freeze for at least 6 hours or overnight. The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks (like it would last that long). 🙂
- You can use other flavorings besides vanilla. Also, if you want to add mix-ins, if they are lighter, like chopped chocolate, they can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit, or nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to gently swirl the mix-in into the ice cream. Freeze.
Recipe from Cook AZ I Do, originally found on the kitchn
In order to get this out of my freezer so it doesn’t tempt me anymore, I am taking this batch of ice cream to share with everyone at Fiesta Friday which is being hosted by Sandhya @ Indfused and Nancy @ Feasting With Friends this week.