This vanilla ice cream needs only 3 ingredients and 5 minutes to make. It's rich, creamy, with a velvety smooth texture. And it's made with vanilla bean paste this just melts in your mouth.
Table of Content
I make lots of different ice cream flavors at home. And yet, vanilla is always a staple in our fridge. It is one that can be easily jazzed up with almost anything. And it is also one that I use when I make things like cobblers, pies, and galettes. Also, I can't think of not having a scoop of ice cream besides my apple pie. Can you ?
Why make this ice cream?
- It needs just 2 ingredients that you probably already have on hand. The rest are optional.
- Also, it takes just five minutes to whip and about 4 hours to freeze.
- And, it makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- In addition, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. And the best thing about the homemade recipe is that you can reduce the sugar.
- Vanilla - Condensed milk has vanilla in it, but since this is a vanilla ice cream, of course, a good vanilla bean paste goes a long way. But, you can also add vanilla extract.
Step by step instructions
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla bean paste. Mix a minute more to combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
you may also like
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.
Vanilla Ice Cream (3 ingredients)Print Pin Rate Share by Email Share on FB Save Grow Saved!
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla bean paste Mix a minute more to combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you