Ice Cream Recipe - No Churn, No Ice Cream Maker
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
10 scoops
-
Calories
335 kcal
-
Course
Dessert
-
Cuisine
International
Ice Cream Recipe - No Churn, No Ice Cream Maker
Description
The Ice Cream Recipe - No Churn, No Ice Cream Maker relies on combining cold whipping cream with sweetened condensed milk and vanilla. The cream is whipped to stiff or soft peaks depending on fat content, then folded gently with condensed milk to maintain airiness without deflating the mixture. The combined mixture is then frozen for at least 7 to 8 hours until firm and scoopable.
This technique avoids the need for churning or special equipment, producing a creamy dessert that can be flavored and garnished as desired. The use of sweetened condensed milk provides sweetness and smoothness, while the whipping cream creates volume and richness.
This recipe suits home cooks who want to make ice cream easily without an ice cream maker, allowing for flexibility in serving sizes and optional garnishes like grated chocolate.
Use whipping cream with 35% to 50% milk fat for best whipping results; lower fat may yield only soft peaks.The recipe can be scaled for smaller or larger servings.Top the ice cream with your preferred garnishes such as grated chocolate for added texture.
Ingredients
- 1 can sweetened condensed milk - 400 grams, about 1.6 cups, cold or chilled
- 2.5 to 2.75 cups whipping cream - 35% to 50% fat, cold
- 2 teaspoons vanilla extract or 1 teaspoon vanilla essence or 1 vanilla bean or 1 teaspoon vanilla powder
- 2 tablespoons chocolate for garnish, optional, grated
Instructions
- In a large bowl, take the cold whipping cream. Add 2 teaspoons vanilla extract. If using vanilla essence, then add 1 teaspoon of it.
- With an electric beater at full speed, begin to whip the cream. Timing will vary depending on the fat content in the cream.
- Also be careful while whipping and do not whip too much, as then the cream can get churned into butter.
- Whip until stiff peaks are formed. You can also whip till soft peaks. If using 25% fat cream, then you can whip till soft peaks.
- Now add the cold sweetened condensed milk.
- Fold gently but very well. Also remember not to overfold as then the ice cream mixture can fall flat.
- Remove the ice cream mixture in a container or box and then cover it tightly. Or you can cover the same bowl in which you whipped the cream (if its freezer safe) with a tight fitting lid or aluminium foil.
- Freeze for 7 to 8 hours or more until the ice cream is frozen, firm and set. Before serving, keep the ice cream box or bowl for some minutes at room temperature. Then using a scoop, remove the ice cream.
- Serve homemade ice cream. You can sprinkle some chocolate chips or grated chocolate or candied fruits or chopped nuts or even tutti frutti if you like.
Notes
- Use whipping cream with 35% to 50% milk fat to achieve stiff peaks; less fat results in softer peaks.
- The recipe scales easily to adjust serving size.
- Garnish with chocolate or other toppings as desired before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10scoops
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 73mg | 3% |
| Potassium | 192mg | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 980IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 151mg | 15% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 137mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
