No Churn Vanilla Ice Cream
Here is an easy recipe for a no churn vanilla ice cream–without needing a can of sweetened condensed milk! If you’re an avid baker (or better yet–ice cream maker)–then I’m sure you’ve encountered the ever popular no churn ice cream recipe that uses sweetened condensed milk. You simply whip some cream, add the condensed milk and flavouring and voila! Your ice cream is just a few hours in the freezer away from being scooped onto cones and enjoyed.
This works well for many, but sweetened condensed milk isn’t always easy to come by in certain parts of the world. Fortunately it’s easy to make at home. Check out the post on this site about how to make it in detail right here. In this recipe, you cook regular milk with sugar to create your own sweetened condensed milk. That way you can make this ice cream whether you can’t find it where you live or if you just don’t want to run to the store.
What Ingredients do I Need to Make No Churn Vanilla Ice Cream?
To make this simple vanilla ice cream you will need:
- Heavy/whipping cream (35%)
- Milk (full fat or 2%)
- Sugar
- Salt
- Vanilla
- Xanthan gum (optional)
What Replaces Condensed Milk in this No Churn Ice Cream?
Just regular full fat or 2% milk and sugar replace the sweetened condensed milk in this recipe. You have to cook the milk and sugar together until it starts to thicken. This is basically sweetened condensed milk made at home!
What is Xanthan Gum and do I Need it?
Xanthan gum is a natural food additive that’s often used as a food thickener. It’s incorporated into salad dressings and sauces to add body and stabilize the consistency. You can read more about xanthan gum in this great post by Kitchen Alchemy. In ice cream, it inhibits the formation of ice crystals. This results in a very smooth, creamy texture. Xanthan gum is cheap to purchase and completely natural despite its otherworldly name. Do you need it? Definitely not. But once you try it, you’ll never go back!
I really hope you’ll give this ice cream a try soon. I love that because milk is such a more common staple than condensed milk, I can make it any time. And because it starts so simply, you can vary the recipe to make any flavour ice cream you want. Stay tuned for more recipes! And if you do try it, don’t forget to rate it and leave us a comment about how it turned out for you!
Try These Other Fantastic Ice Cream Recipes!
No Churn Vanilla Ice Cream (Without Condensed Milk)
Equipment
- Saucepan
- Mixing bowl chilled
- Electric mixer beaters chilled
- Wooden spoon
- Rubber Spatula
- Container with lid or loaf pan
Ingredients
- 1⅓ cups whole milk
- ⅓ cup sugar
- Pinch salt
- 1 cup whipping cream
- 1½ teaspoons vanilla
- ⅛ teaspoon xanthan gun optional
Instructions
- Chill a medium sized mixing bowl and beaters in the freezer.
- In a medium saucepan combine milk, sugar and salt. Bring to a boil over medium high heat, stirring constantly. Reduce to medium low once it reaches a boil. Cook the milk steadily for about 10 minutes, stirring constantly to prevent sticking. If it is sticking, reduce heat.
- Keep cooking until the milk starts to thicken, about 10 minutes, stirring constantly. The wooden spoon should leave a brief trail when pulled across the bottom of the pot. Remove from heat and cool completely.
- Once the milk mixture has cooled, whip the cream in the chilled bowl using the chilled beaters. Start on low speed for 1-2 minutes or until it starts to thicken, then increase the speed. Whip until soft peaks form. Add the cooled milk mixture and vanilla. Beat the cream and sprinkle in the xanthan gun, if using. When it reaches firm peaks, transfer to a freezer container or loaf pan. Cover and freeze at least 6 hours before serving.