Imagine creating the most creamy, dreamy vanilla ice cream without the hassle of an ice cream machine - sounds too good to be true? Get ready to revolutionize your dessert game with this ridiculously easy No Churn Vanilla Ice Cream that will make you feel like a culinary genius! In just 10 minutes of prep time, you'll unlock a secret recipe that transforms simple ingredients into a luxurious frozen treat that rivals any store-bought brand. Whether you're a dessert novice or a seasoned home cook, this recipe is about to become your new secret weapon for instant dessert satisfaction.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Chill a large mixing bowl and whisk or electric mixer attachments in the refrigerator for 15 minutes before starting to ensure the cream whips properly.
- Pour the heavy cream into the chilled bowl and begin whipping using an electric mixer on medium-high speed, starting slowly and gradually increasing speed.
- Whip the cream until stiff peaks form, which means when you lift the whisk, the cream should stand up in firm, pointed peaks without falling over.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract, stirring until well blended.
- Gently fold the whipped cream into the condensed milk mixture using a spatula, being careful to maintain the air and volume of the whipped cream. Use a light, cutting motion to preserve the cream's fluffy texture.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula to create an even surface.
- Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
- Place in the freezer for at least 6 hours or overnight until the ice cream is firm and scoopable.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Temperature is key: Ensure your mixing bowl and whisk are thoroughly chilled before whipping cream to achieve maximum volume and stability.
- Whip with precision: Watch your cream carefully when whipping. Stop beating as soon as stiff peaks form to prevent over-whipping, which can make the texture grainy.
- Fold gently: When combining whipped cream and condensed milk, use a gentle folding technique to preserve the air bubbles that give your ice cream its light, creamy texture.
- Prevent ice crystals: Always cover your ice cream container tightly with plastic wrap or a lid to prevent unwanted ice crystal formation.
- Serving pro tip: Let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
- Flavor variations: Feel free to experiment by adding mix-ins like chocolate chips, crushed cookies, or a swirl of caramel after the initial mixing stage.
Nutrition Facts
Calories: 448kcal
Carbohydrates: 43g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
