We try to limit the amount of sugar our kids get, but on Friday and Saturday nights we have dessert. On Friday morning I ask the girls what they want for dessert that night and 95 times out of 100 they choose ice cream. So believe me when I say we have tried every ice cream on the market!
When we moved to Luxembourg last summer, we sold both of our ice cream makers. Yes, we had two. I used to really enjoy making my own ice cream and trying out different flavors. But I haven’t invested in a new one since I don’t know how long we’ll be here. I decided to try no churn ice cream, and it’s really good!!!
The coolest part about making no churn ice cream is that it really only takes 2 main ingredients. Of course, you can add all of the mix-ins you wish. Just mix for a few minutes, put in an air tight container, and freeze overnight. Voila!
Flavor is so important in ice cream. When making a basic vanilla ice cream, it’s best to use a real vanilla bean. Cut the bean down the center and use the back of a paring knife to scrape out the inside of the bean. Save the rest of the bean to make vanilla sugar or homemade vanilla extract. ?
This no churn vanilla ice cream is also delicious with our homemade salted caramel sauce.
No Churn Vanilla Ice CreamCourse: DessertDifficulty: Easy
Heavy Cream 480g
Sweetened Condensed Milk
(One 14 oz can)
(paste of one vanilla bean)
- In the bowl of a stand mixer, add heavy cream and whisk on medium low speed for 2 minutes. Turn up the speed to medium high and continue whipping until soft peaks form.
- Pour in condensed milk and vanilla bean paste. Continue whipping for another minute.
- Pour into air-tight container and freeze for 10-12 hours.