This 3 ingredient ice cream is creamy and delicious. It's quick and easy to make and goes with just about anything, no ice cream machine needed!
I love my ice cream as you might of guessed and my ice cream churner has pride of place in my kitchen. But not everyone has a ice cream churner, but still want to make ice cream at home.
How to make ice cream without an ice cream maker:
Make a no churn ice cream recipe. Most consist of whipped cream and thickened condensed milk with flavoring added to it.
Manually mix the ice cream. Take any ice cream recipe and make it as per the recipe. Pour it into a shallow container, such as a loaf or brownie tin. Put in the freezer until it starts to freeze around the edges, about 45mins. Quickly whisk well, taking care to mix the mix the lumps that are starting to freeze around the edges. Mix well then return to freezer. Repeat this process until the ice cream is the consistency of soft serve. Leave to freeze for another couple of hours until firm.
Can I mix other flavors into this no churn ice cream?
Yes you can! This recipe can easily be adapted to suit other flavors. The most popular option is of course, chocolate, closely followed by strawberry. For a simple recipe you can try my no churn chocolate ice cream or no churn strawberry ice cream. Or for a more grown up flavor my no churn coffee ice cream is just about good enough to replace your morning up of coffee with!
If none of these float you boat, you can try adding other flavors. About half a cup of chocolate chips, crushed cookie pieces or other mix ins works well. Be mindful of mixing in wet ingredients, as they can could make your ice cream icy if you add to much.
What to serve with no churn ice cream:
Like any other vanilla ice cream this no churn ice cream goes with just about anything. Fabulous with one of my delicious baked desserts such as apple and plum crumble, eggless brownies, pear crumble, or rhubarb crumble. Or drizzled with one of my fabulous fruit coulis, such as passion fruit coulis, mango coulis or strawberry compote (strawberry sauce).
Thickened cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Sweetened condensed milk: the sugar and other ingredients in the sweetened condensed milk means no additional sugar is needed and helps keep a smooth texture when the ice cream is frozen without the need for an ice cream machine. This is not the same as evaporated milk and you can not substitute with it.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Optional 4th ingredient: ½ tablespoon (15gms) of glucose syrup will help keep it scoopable straight from the freezer. Alternatively you can add a shot of 40% neutral alcohol such as vodka. Professional ice cream makers would always use glucose and some other ingredients to achieve this, however for a home cook it works just fine, and is something most people already have in the cupboard. You can leave these out of the ice cream if you prefer. It will set firmer but it will still taste delicious! You may need to take the ice cream out of the freezer about five minutes before serving to allow it to soften up enough to scoop.
How to make 3 ingredient ice cream
Put the cream into a bowl and add the vanilla. Beat with a hand electric beaters or in a stand mixer until soft peaks form. If using the optional glucose syrup put into a small microwave proof bowl. Microwave it for ten to fifteen seconds to loosen it up, then slowly add it to the mix about a third at a time, mixing between each addition. If it solidified before you have added it all you may need to melt it again for another couple of seconds.
Add the sweetened condensed milk and vanilla extract and gently fold into the cream, taking care not to knock the air out of the cream. Pour into a loaf tin or shallow container and freeze for at least four hours, or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy! If you have not used the optional glucose syrup you may need to leave it out for a few minutes before it becomes soft enough to scoop. Fabulous with on of my fruit crumbles or drizzled with strawberry sauce sauce. Delicious!
How to store
Like most homemade ice creams this no churn ice cream will store well in a covered container in the freezer for up to two weeks. After this it may start to go a little icy, but it will still taste delicious!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy ice cream recipes?
Why not try making
- No churn chocolate ice cream
- No churn strawberry ice cream
- No churn coffee ice cream
- Easy vanilla ice cream
- Sour cream ice cream
3 ingredient ice cream
- Electric hand beaters or stand mixer
- Loaf tin or similar
- 1 x 14 oz (397 gms) tin sweetened condensed milk
- 2 cups (500ml) thickened cream
- 2 teaspoon vanilla essence
- ½ tablespoon (15gms) glucose syrup
- Add cream and vanilla to a bowl. Beat until soft peaks form.
- If using the optional glycose syrup put into a small microwave proof bowl. Add about a third at a time to the cream, mixing between each addition. If it starts to solidify before you have added it all you may need to melt it for another few seconds.
- Add the condensed milk and gently fold in.
- Pour the mix into a loaf tin, cover and freeze for four hours or until firm.
- To serve remove from the freezer, scoop and enjoy! If you have not used the glucose syrup you may need to leave it out of a few minutes to soften before scooping.
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