No-Churn Vanilla Ice Cream
No-Churn Vanilla Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 1 cup milk, cold
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- 1
In a large mixing bowl, combine the cold heavy cream, cold milk, granulated sugar, and vanilla extract.
⏱️ 2 min
- 2
Using an electric mixer with the whisk attachment (or a hand whisk), beat the mixture on medium-high speed until soft peaks form. This will take about 5-8 minutes, depending on your mixer. Be careful not to overbeat, as it can turn into butter.
⏱️ 8 min
- 3
Once soft peaks have formed, gently scrape the mixture into a freezer-safe container. An airtight container or a loaf pan covered tightly with plastic wrap works well.
⏱️ 2 min
- 4
Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min
- 5
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Vanilla Ice Cream
- 2 cups heavy cream, cold
- 1 cup milk, cold
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- 1
In a large mixing bowl, combine the cold heavy cream, cold milk, granulated sugar, and vanilla extract.
⏱️ 2 min - 2
Using an electric mixer with the whisk attachment (or a hand whisk), beat the mixture on medium-high speed until soft peaks form. This will take about 5-8 minutes, depending on your mixer. Be careful not to overbeat, as it can turn into butter.
⏱️ 8 min - 3
Once soft peaks have formed, gently scrape the mixture into a freezer-safe container. An airtight container or a loaf pan covered tightly with plastic wrap works well.
⏱️ 2 min - 4
Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min - 5
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
⏱️ 3 min