No-Churn Vanilla Ice Cream

AMERICAN·VEGSource

An incredibly easy recipe for homemade vanilla ice cream that requires no ice cream maker and uses simple ingredients.

Ingredients

4

Heavy Whipping Cream (35%)

1 cup

Sweetened Condensed Milk

1 cup

Vanilla Extract

1.5 teaspoons

Xanthan Gum (optional)

Optional

0.13 teaspoon

Equipment

Hand Mixer

Instructions

1Prepare the Ice Cream Base10m

Combine Ingredients

In a large bowl, combine the sweetened condensed milk and vanilla extract. Whisk together until well combined.

Add Xanthan Gum (Optional)

If using, sprinkle the xanthan gum gradually over the condensed milk mixture while whisking. This helps prevent ice crystals and creates a smoother texture.

2Whip the Cream5m

Whip to Soft Peaks

In a separate, chilled bowl, whip the heavy cream using a hand mixer on low speed until soft peaks form. This prevents splattering.

Increase Speed and Whip to Firm Peaks

Increase the mixer speed to medium-high and continue whipping until firm peaks form. The cream should hold its shape when the beaters are lifted.

3Combine and Freeze5m

Fold Mixtures Together

Gently fold the whipped cream into the condensed milk mixture until just combined. Be careful not to overmix, as this can deflate the cream.

Transfer to Container

Pour the ice cream mixture into a freezer-safe container. Smooth the top with a spatula.

Freeze

Cover the container tightly and freeze for at least 6 hours, or until firm enough to scoop.

4Serve

Scoop and Enjoy

Scoop the ice cream into cones or bowls and enjoy immediately.