Guide To Make Vanilla Ice Cream Recipe No Cook Easy

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Hot summer day got you craving something cool and refreshing? Look no further than this fantastic no-cook vanilla ice cream recipe! This recipe is unbelievably simple, requiring minimal ingredients and absolutely no time on the stove. In under 30 minutes, you can be scooping up scoops of rich, creamy vanilla ice cream made with fresh ingredients.

This recipe is perfect for beginner cooks, kids wanting to get involved in the kitchen, or anyone who simply doesn’t have the time or patience for a traditional custard-based ice cream. It’s also a great option for those with dietary restrictions, as it can easily be made dairy-free or with a sugar substitute.

Simple Homemade Vanilla Ice Cream (No Eggs, No-Cook)
Simple Homemade Vanilla Ice Cream (No Eggs, No-Cook)

So, ditch the store-bought tubs and whip up a batch of this homemade vanilla ice cream goodness!

Ingredients:

2 cups heavy whipping cream (cold)

  • 2 cups whole milk (cold)
  • ¾ cup granulated sugar (or to taste)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt (optional)
  • 1 vanilla bean pod (split and scraped, optional)

  • Directions:

    1. Prep the Cream: In a large bowl, using a hand mixer or whisk, whip the heavy whipping cream on high speed until stiff peaks form. This will take about 3-5 minutes. Set aside.

    2. Whisk the Milk and Sugar: In a separate bowl, whisk together the cold milk and granulated sugar until the sugar is completely dissolved. You can taste the mixture here and adjust the sweetness to your preference.

    3. Combine and Flavor: Gently fold the whipped cream into the milk mixture using a rubber spatula. Be careful not to deflate the whipped cream too much. Once combined, stir in the vanilla extract and sea salt (if using). If you’re using a vanilla bean, add the scraped seeds from the pod at this time.

    4. Freeze! Pour the ice cream mixture into a shallow, freezer-safe container. Cover tightly with plastic wrap or an airtight lid. Freeze for at least 6 hours, or overnight for a firmer consistency.

    5. Churn (Optional): For a smoother texture, you can churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. This step is optional, but it will help to incorporate air into the mixture and prevent ice crystals from forming.

    6. Scoop and Enjoy! Once frozen, remove the ice cream from the freezer and let it soften slightly for about 5-10 minutes before scooping. Enjoy your homemade no-cook vanilla ice cream in a bowl with your favorite toppings!

    Nutrition Facts:

    (Please note that these are approximate values and can vary depending on the specific ingredients you use.)

    Serving size: ½ cup

  • Calories: 320
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 70mg
  • Sodium: 60mg
  • Carbohydrates: 28g
  • Sugar: 24g
  • Protein: 3g

  • Conclusion:

    This no-cook vanilla ice cream recipe is a summertime lifesaver! It’s quick, easy, and requires no fancy equipment. With just a few simple ingredients, you can create a delicious and refreshing treat that the whole family will love. So next time you’re craving ice cream, ditch the store-bought stuff and whip up a batch of this homemade goodness!

    FAQs:

    1. Can I use a different type of milk?

    Yes, you can substitute the whole milk in this recipe with another type of milk, such as low-fat milk, almond milk, or coconut milk. However, using a milk with a lower fat content will result in a less rich and creamy ice cream.

    2. How can I make this recipe dairy-free?

    To make this recipe dairy-free, simply substitute the heavy whipping cream and whole milk with full-fat coconut milk. Be sure to use canned coconut milk that has been refrigerated overnight, so the cream has separated from the liquid.

    3. Can I use a sugar substitute?

    Yes, you can use a sugar substitute like stevia or monk fruit sweetener in this recipe. However, you may need to experiment with the amount to achieve the desired sweetness.

    4. How long will this ice cream keep in the freezer?

    Homemade ice cream will generally keep for up to 2 weeks in the freezer. However, the longer it sits, the more likely it is to develop ice crystals.

    5. How can I prevent ice crystals from forming?