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This recipe is a game changer! With just three ingredients, you can make fantastic and creamy vanilla ice cream at home with absolutely no churning or ice cream maker required.

Yup, you heard that right - awesome homemade ice cream - NO ICE CREAM MAKER REQUIRED! :D

This no churn ice cream is sweet and smooth - perfect for summer! I want to play around with mixing other flavors in soon. I think peaches would be absolutely heavenly in it.

Step 1: Ingredients

  • 2 cups of heavy whipping cream
  • 14 oz can of sweetened condensed milk
  • 2 teaspoons of good vanilla extract - I'm using Nielsen-Massey
  • a container for freezing in - I'm using an 8x4 loaf pan.

The only real thing to worry about here is using a high quality vanilla - if you use something cheap, chances are you'll taste more alcohol than vanilla. The flavor just won't be as good!

Original recipe found here. Thanks, Martha!!

Step 2: Whip the Heavy Cream

Make sure the cream is nice and cold before you start! Sometimes I even put the bowl in the fridge too.

Use a hand mixer (or sheer muscle!) to whip the cream just until you get nice stiff peaks. When you pull the beaters out and the cream stands up, you are done. You'll be able to tell it's almost there when the beaters begin to leave very defined lines in the cream.

Just don't over whip - if the cream starts to separate, it won't work for this recipe.

Step 3: Mix the Vanilla and Condensed Milk

Pour the condensed milk into a bowl and add the vanilla on top. Mix well until you can't see any darker streaks in the condensed milk. :)

Step 4: Fold Everything Together

Pour the vanilla and condensed milk mixture gently into the whipped cream. (Normally you'd do this the other way around, but since it's a small amount of condensed milk I say just go for it!)

Use a spatula to fold the two together. This will take a couple minutes or so - you want to go slow and steady so you don't whack all the air out of the whipped cream.

The top photo shows what it looks like when it's still streaky - the second photo shows the mix when it's ready!

If you haven't folded ingredients before, check out this video for an explanation.

Step 5: Pour Into a Loaf Pan and Freeze

Use a spatula to help scoop everything out of the bowl into the loaf pan. Smooth the top out slightly, but don't press down on the ice cream or be rough with it - you really do want to keep all that air in there!

Place in the freezer and let it firm up for 4-6 hours minimum.

Step 6: Serving

This is a little different from traditional ice cream - it definitely melts a little faster! I don't recommend letting it sit on the counter too long to thaw - maybe 10 minutes max. The top layer and sides can go very soft and it's hard to get the original texture back if you let it hang out too long.

To serve, dip a ice cream scoop in hot water and dry it off. Use that to scoop it out without thawing it too much.

Enjoy! If you make it I'd love to know what you think. :D

<p>Ahhhh Man! Did you have to post such a cool post? It looks deeeeelish! Thanks Jessieratfink. You rock :)</p>
<p>This is a really great base ice cream, for flavor variety try some of my friends favorites of my combinations; <strong>Orange Creamsicle Chip-</strong> Orange jello or orange drink mix <em>(<strong>generally I use about 1/3-1/2 of package and taste, then adjust as needed</strong></em><strong>). You will want to add flavors to the </strong><em><strong>vanilla and condensed milk prior to adding to whip cream</strong>.</em> After about 2 hrs when it resembles a stiff soft serve add chocolate chips. <strong>Sugar Cookie</strong> - When I came up with I had left over dough sitting in the fridge, and this was a really big hit! You could use store bought pre-made rolled dough or from scratch. And of course there is more than one way to try this one. First you will want to really pour in the vanilla to about a Tblspn or two, when ice cream starts to set, gently fold in little gobs of sugar cookie dough. An alternitive would be to over-bake a few cookies and crumble them into ice cream along with the dough. And for fun add rainbow sprinkles. <strong> Cherry Bordough</strong>- of course will will need cherry drink mix or jello, then when ice cream starts to set add a can of cherries used for pies or a bag of frozen cherries. To really make this special be sure not to forget the chips, dark chocolate works great in this one! <strong>Peach- </strong>just like the cherry buy the canned pie peaches, or a bag of frozen, no chips needed. <strong>Apple Carmela Swirl-</strong>canned Apple pie, and homemade carmel swirled in,(don't forget to add a bit of ground cinnamon or ground clove to the base) yummy! I have not tried store bought carmel dip, but do not see how it wouldn't work. I think you are getting the idea, just experiment the kids and your friends will really appreciate it.</p>
<p>why didnt you make your own instructable, i know, though when your your tips are good you get carried away</p>
<p>I have made this a few times now and really enjoy having my own tin of homemade vanilla ice cream! Two scoops of ice cream alongside a piece of <a href="https://www.instructables.com/id/German-Plum-Cake-aka-The-Most-Delicious-Cake-Ever/">plum cake</a> is the perfect way to enjoy a summer day. Thanks for sharing!</p>
<p>I have been making lemon ice cream for years. Same ingredients - double cream, condensed milk, juice and zest of 3 lemons and 3 limes (I love lemon but if you want a milder taste only add juice of 2) For another variation, crush some ginger nuts and chop some crystallise ginger. Swirl through and freeze.</p>
<p>Equal quantities of extrathick double cream and condensed milk with the juice and rind of 2 lemons is a recipe I know as Lapis (it means Stone). If you leave it to cure in the fridge for as long as you can keep your hands off it, several hours, or even a day or two - it will set very firm. The longer you leave it, the firmer it gets. Hence the name Lapis, as it turns into a cheesecake consistency. Beware, though: too much lemon juice will keep it liquid, rather than reacting with the fat in the cream to solidify.</p>
<p>You just leave it in the fridge? Or the freezer? And you also use 3 lemons? (Lemons with their rind and juice, correct? And the same amounts of cream &amp; sweetened condensed milk as this recipe? Do you also add the vanilla?) I'm very interested in trying your recipe! :)</p>
<p>Hi, sorry for the delay in replying, I had trouble accessing my account. Yes, just mix it and leave it. I recommend in a fridge due to environmental factors which might turn the cream off. Lapis depends on the reaction between the acidic lemon juice and the fat content of the cream to clot. Lemon posset has a similar structure, but I think that's cooked. The condensed milk is only there to sweeten it. I haven't tried it with lime juice, but I know orange juice wasn't very successful.</p><p>I also make a low-fat version I call Pumice, but it doesn't solidify because there's no fat in it. So I use extra-thick natural yoghurt (eg Greek set) and either lemon curd or a lemon dessert packet mix for flavouring. The sweetness comes from the addition. In the UK I use Green's. Lemon Dessert Mix. I just add the dry powder to the yoghourt and let stand for a couple of hours so the powdery, potentially slightly acrid taste mellows and smooths. My supermarket sells that in the packet dessert aisle. Please note that Pumice is a low fat not a low sugar recipe :)</p>
<p>Re-reading your question, I'm sorry I'm not familiar with U.S. measurements. Whatever size of condensed milk I use, I use the nearest size tub of extra-thick cream. Technically Lapis isn't an ice cream recipe, you definitely don't freeze it. It really is more like a cheesecake topping. Yes, the lady who taught it me used the shavings from the rind (zest) to create something far livelier than I can do. On that note, however, my Lord inspired me a couple of years ago to toss lemon zest in the tiniest bit of butter, just long enough to release the oils, not long enough to cook. That _really_ upped the flavour of the zest. I have also caramelised lemon zest for a cake topping by cooking it in a dry pan with a sprinkle of sugar for several minutes.</p>
<p>recipe: </p><p>3 lemons, zested and juiced</p><p>3 limes, zested and juiced</p><p>300ml double cream</p><p>1 can of condensed milk</p><p>Place all ingredients in a bowl and mix with hand mixer until just thickened. You can then chop up some crystallised ginger (to taste) and some roughly crushed ginger biscuits and swirl these through. Another variation is to just swirl some lemon curd through. Place mixture in a freezer safe container and leave until frozen. It will set very hard so be sure to take it out and rest on the counter for about 10 minutes before you want to serve it.</p><p>If you want to make a vanilla version, then just leave out the lemon juice and add 2tsp of good vanilla extract instead. I also make a coffee ice cream. I make a strong mixture of coffee granules mixed with about 2tbsps of hot water and mix it in. I really just play around with flavours, next time I am going to add mint flavour and chocolate chips.</p>
<p>This sounds fantastic!! Since I've never made this before, how much crystalized ginger would you think I should add? The pieces here are around 2 inches long, by 1/2 inch. And how many Ginger biscuits for this batch, if they are flat, and around 3&quot; inches across? Also, the coffee version - your coffee granules? Is that instant coffee powder? Or coffee grounds? And how much mixed with the 2 Tbs water? I'm asking because I really don't want to mess it up the first time. lol Your lemon version, and the one with the Lemon Curd are pretty straight forward, so I understand that easy. Oh, and lastly, you do, or don't, whip the cream before adding it to the rest of the ingredients in each recipe? Thank you, Mrs. J! You're very kind, and friendly, in offering to share your personal recipes with those trying these types of recipes for the first time. Thank you again, so much! :) :) :)</p>
<p>we Love ginger so I use 3 to 4 thumb sized pieces. Chop them up very fine to swirl through use about half a packets of ginger nuts which I think is about 150g, maybe 200g, leave them chunky. I use a combination of coffee granules and grounds. 1 tbsp of strong coffee granules, dissolved in about 2tbsps water and a tbsp of coffe grounds just mixed through. It will almost look like little vanilla seeds dispersed through the ice cream. I don't whip the cream first. Just add all the ingredients together in one bowl and whisk with a hand mixer or stand mixer I mix until well combined and that should do it. </p>
<p>My recipe can be used as a fridge tart or as ice cream. Never had a problem with it not setting using 3 lemons and 3 limes, but you must use double cream </p>
<p>This sounds soooooo refreshing. :D</p>
I made a &quot;no churn bubblegum&quot; ice cream that I found on pinterest for my kids over the weekend. I was wanting just a basic vanilla that I could play with myself. Thank you for the recipe.
<p>Can I ask where you got the Bubblegum Ice Cream Recipe from? How did it turn out? :) Bubblegum is my favorite Ice Cream flavor - the only place I could find in my area that had it was Baskin Robbins, but they put bubblegum flavored chicklets bubblegum into it! Yuck! So I'd have to spit all of them out when eating the ice cream. But now Baskin Robbin's has moved to a nearby town, and it's too far to go get anymore. :/ Would appreciate your recipe/or link, and your honest opinion on how it turned out and tasted. :) Thank you!!</p>
http://cincyshopper.com/no-churn-bubblegum-ice-cream/<br><br>For the flavoring go to hobby lobby. I tried other stores with no luck. I made my ice cream blue because I have boys. :)
<p>Great, thank you! What's your opinion on how it turned out? Was it worth making again? :)</p>
I wouldn't add as many pieces of gum as it calls for but the flavor was amazing.
<p>Awesome! I'll make sure to come back and let you know how it turned out, as I have to look for the Bubblegum Flavoring here, or order it online if I can't find it locally. I'll also let you know if I try any other easy Ice Cream recipes, as it sounds like you and your family like them. :) Thanks again for your honest reply!</p>
<p>I think it was the winner of the 2015 Great British Bake-off who used a thick syrup she made by boiling down a bottle of cream soda drink. Mary Berry was astounded, she'd never heard of creating syrups by reducing commercial drinks :)</p>
<p>I forgot to say, it took her a few hours to boil the cream soda down.</p>
<p>I added a capful of Kahlua , and it won't freeze. It's like really soft, soft serve. Any tips?</p>
<p>I add two tablespoons of alcohol when I make mine, It takes about 6 hours to freeze properly. Using root beer extract instead of Vanilla is really good. I use Vodka when makeing the root beer, made a chocolate caramel (Coco powder and caramel condensed milk) I used burboun to make that. </p>
<p>You add vodka with the Root Beer Extract? Do you use this exact recipe that you add it to? If not, may I have your recipe for the Root Beer Ice Cream you make? :) Also, do you have a blog? </p>
<p>use strong instant coffee or strong brewed coffee instant cappuccino worked well also so does cold brewed coffee but it has to be strong. </p>
<p>yes alcohol doesn't freeze</p>
<p>I made this and it was excellent, I will definitely make more batches in the future.</p><p>O__O</p>
<p>This is brr-iliant! :D</p><p>Get it?</p>
<p>haha!! excellent :D</p>
Nice idea
<p>I made it today. To me it tastes like soft serve vanilla (But harder). It really is pretty good! Next time I'm trying it with chocolate and a little orange (with zest)</p>
How about adding mint?
<p>Blanch the mint before adding it. That way it locks in the colour, aroma and flavour. I'm not kidding here. Mint extract can't hold a candle to blanched fresh mint.</p>
Boggling my mind right now. I have to try this.
<p>Chefsteps has a really good rundown on how and why.</p><p><br><a href="https://www.chefsteps.com/activities/mint-chocolate-chip-ice-cream" rel="nofollow">https://www.chefsteps.com/activities/mint-chocolat...</a></p>
<p>I tried mint extract, instead of vanilla, with the tiny mini chocolate chips - was delicious!</p>
nice work jessy
<p>I am guessing that using melted chocolate in the milk will make it chocolate ice cream? :)</p><p>And to reply to some here.</p><p>Ice cream, meat loaf, omelettes etc have been made for a long time. So sooner or later someone is going to copy someone else's recipe from 100 years ago. I doubt one can patent a cooking recipe that is over a century old.</p><p>Anyhow, thanks for this recipe :)</p><p>I appreciate it anyhow :)</p>
<p>Sorry, but this recipe was plagiarized from Tawra Kellam's &quot;Living on a Dime&quot; column and I think you should credit the creator. You can view the original video here: https://www.youtube.com/watch?v=5_cY4AVVIao</p>
<p>My mother happens to be a lot older than Tawra Kellam and this is how she did it when I was a boy, so perhaps Tawra should credit my mother, or perhaps her mother before her etc...<br><br>Just saying, assuming a recipe for ice cream is new or original is kind of silly.</p>
Maybe I was mistaken, but I thought Instructables was for things that the contributors invented, not lifted word for word from another column which might be copyrighted. Didn't mean to offend anyone.
<p>Online recipes are rarely fall under copyright law, and this is my own original writing.</p><p>Also, Instructables is not only for original inventions! We encourage our authors to share ideas, skills, recipes, and even directions for everyday things. :)</p>
<p>You didn't offend me, so all good. The poster here credited Martha Stewart (I assume you did not notice), who had this recipe on her website in 2012 (and as far as I know has published this recipe before that).</p><p>This author's video was published on May 18, 2015</p><p>Tawra Kellam, published hers on May 19, 2016 (one year later according to your link on youtube) and my mother made it 40 years ago. <br><br>So.. who was this actually &quot;plagiarized&quot; from? It seems you have it all backward and might want to contact Tawra :(</p>
<p>Nah, it wasn't. I published this a year before she did, and I credited my source. Check the dates. :)</p>
<p>This recipe is also under indian food it is basically Indian ice cream the flavors are different is all. I was taught it by friends from India several decades ago. </p>
<p>I have admit, I don't quote all references to every recipe I share either unless of course it was my mother's.</p>
<p>If you have a problem with it being to hard when it freezes, add vegetable glycerin. It will keep your ice cream much softer and more like store bought.</p>
<p>THANK YOU!!! I would like just plain ice cream but when you live an hour, one way, from the grocery store ice cream is just too soft and too prone to icing up when you throw it back into the freezer. I refuse to turn on the A/CIN my car under 108 F and if vanilla is an ingredient then I want to make sure it is not something else. I put plastic wrap into a cupcake pan and made individual servings as I have doubtful self control. </p>
<p>That is such a great idea i too have those issues with ice cream and other foods.</p>

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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