For this creamy No-Churn Vanilla Ice Cream, you basically only need a few simple ingredients like eggs, heavy cream, sugar, salt, vanilla extract and evaporated milk.
This ice cream is delicious on its own, but also ideal as a base to stir in almost any topping you can think of, such as:
- Fresh fruit
- Cookie chunks
- Chopped nuts
- Chocolate chips
- Various extracts
- Caramel
Be creative and use or combine your favorite ingredients to make amazing new variations every time, just the way you like them.
No-churn ice cream has the benefit that you do not need an ice cream maker to make creamy ice cream. That is why really everyone can easily make this ice cream at home.
Tools & Equipment
- Digital thermometer
- Food processor / blender
- Loaf pan
- Medium saucepan
- Silicone / ice cube molds
- Stand mixer fitted with the whisk attachment
- Whisk
Recipe Tips
Creamy Ice Cream: The key is to use heavy cream. Because of its high fat content, it creates a creamy texture when chilled. By using more fat in your ice cream mix, the ice cream will remain softer and creamier compared to milk or half-and-half.
Soft Ice Cream: If you add alcohol and / or sugar to the ice cream mixture, it will become softer, because alcohol and sugar lower the freezing point. If you want to use less sugar, you can add some vodka instead, for example. I think you could cut the sugar by 50% and add about 30ml of vodka instead.
Ice Crystals: Cover the mixture with plastic wrap before transferring to the freezer and make sure the plastic is placed directly on the surface of the ice cream, free of air pockets. This will prevent ice crystals from forming, which will impact the final result.
Ingredients for No-Churn Vanilla Ice Cream
Step by Step Guide – How to Make No-Churn Vanilla Ice Cream
In the bowl of a stand mixer beat egg yolks, sugar, vanilla and salt until the mixture is pale yellow and starts to fall from the whisk in thick ribbons, for about 5 minutes.
Heat the evaporated milk over medium heat until it comes to a simmer, stirring constantly. Remove from heat and slowly add the hot milk to the egg mixture. Stir constantly until fully incorporated.
Return the mixture to the saucepan and heat to 82°C / 180°F, whisking constantly until thick and custardy. Do not overheat or the eggs will scramble. Let the mixture cool completely.
In the bowl of a stand mixer beat half of the heavy cream until stiff peaks form. Add whipped cream to egg mixture and whisk until smooth and no lumps are visible.
Pour mixture into ice cube molds and freeze for 4 hours or until firm.
Place the frozen ice cubes and the rest of the cream in a food processor and process until smooth, scrape down the sides and break up any lumps, if necessary. Pour the mixture into a loaf pan and freeze for at least 4 more hours or overnight.
Storage: For homemade no-churn ice cream you can say: the fresher the better. You can keep the no-churn vanilla ice cream covered in the freezer for 2-3 weeks.
My Summary for No-Churn Vanilla Ice Cream
Difficulty: Simple.
Taste: This no-churn vanilla ice cream has a perfect sweetness and the vanilla flavor is on point. A great summer treat.
Texture: the ice cream is soft, super creamy and melts in your mouth. Absolutely scrumptious.
Time: Preparation time is about 1 hour. However, the mixture requires freezing in between for about 4 hours and then at the end again for at least 4 hours, preferably overnight, before you can serve it.
More “SUMMER” Recipes
- Banana Raspberry Nice Cream
- Berry Galette
- Blueberry Swirl Ice Cream
- Mango Sorbet
- Peach Swirl Cheesecake Bars
