Desserts Ice Cream + Frozen Summer

Vanilla No-Churn Ice Cream

Friday, June 10, 2011
Vanilla No-Churn Ice Cream

I received an ice cream maker as a wedding gift, and while I use it frequently, there are too many times I pick up ice cream at the store to go with a dessert because I forgot to freeze the bowl, or I forgot that the ice cream base needs to chill for hours on end before it even goes into said bowl.

Which is why I love No-churn ice cream.

Yes, it still needs chilling time, but there is no bowl or base to pre-freeze!
You can remember the morning of and have amazing homemade ice cream that night. Or every night, really.

This ice cream is so creamy and dreamy with fabulous vanilla flavor.

Vanilla No-Churn Ice Cream

Vanilla No-Churn Ice Cream

Prep Time: 10 minutes
Additional Time: 4 hours
Classic vanilla ice cream flavor, without all the work. This frozen goodness pairs well with everything, from chocolate to pie.
Sarah Kieffer
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Ingredients

  • One 14 oz [396 g] can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean seeds scraped (optional)
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons bourbon optional
  • 2 oz cream cheese at room temperature [57 g]
  • 2 cups heavy cream [480 g]

Instructions

  • In a large bowl, whisk the sweetened condensed milk, vanilla, vanilla bean seeds, salt, and bourbon, if using, until completely combined.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes.
  • Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
  • Reply
    eidolons
    Friday, June 10, 2011 at 1:55 pm

    You are brilliant! I’ve tried the ice cream in a bag method and it never seems to turn out so great. We’re too cheap to buy a truly worthwhile ice cream maker. So this will be great fun to try.

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