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This creamy homemade vanilla ice cream recipe requires just 3 simple ingredients and no ice cream maker. The velvety texture rivals store-bought versions but without the additives or complicated techniques. Perfect for hot summer days or whenever the ice cream craving strikes.
I first made this recipe during a summer heatwave when my ice cream maker broke mid-batch. My children declared it even better than our previous method, and it's become our go-to dessert for birthdays and celebrations.
Ingredients
- Sweetened condensed milk: The secret ingredient that provides sweetness and prevents ice crystals from forming during freezing. Choose full-fat version for best results.
- Heavy cream: Creates the rich, luxurious texture. Look for cream with at least 36% fat content for optimal creaminess.
- Pure vanilla extract: Provides classic flavor. Invest in real vanilla extract rather than imitation for noticeable quality difference.
- Sea salt: A small amount enhances the sweetness and balances flavors. Use fine sea salt that dissolves easily.
Step-by-Step Instructions
- Blend ingredients:
- Add sweetened condensed milk, heavy cream, vanilla extract, and sea salt to a blender. Use the low speed setting just until ingredients combine completely. Avoid overblending which incorporates too much air and can create an icy texture. If you don't have a blender, use an electric mixer with a large bowl.
- Freeze the mixture:
- Transfer the smooth ice cream base to a freezer-safe container with a tight-fitting lid. A metal loaf pan works wonderfully as it conducts cold efficiently. Freeze for approximately 5 hours until completely solid. Covering prevents freezer odors from affecting the delicate flavor.
- Serve and enjoy:
- Remove from freezer about 5 minutes before serving to allow slight softening for easier scooping. Use a warm ice cream scoop for picture-perfect scoops. Garnish with fresh berries, chocolate sauce, or your favorite toppings.
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The sweetened condensed milk is truly the magic ingredient in this recipe. I discovered its ice-cream-transforming powers during a cooking class in Italy, where the instructor shared that many gelaterias use this method for their small-batch specialty flavors. The milk solids and sugar create the perfect environment to prevent those dreaded ice crystals.
Storage Tips
This homemade vanilla ice cream stays fresh in the freezer for up to two weeks when properly stored. For best results, press a piece of plastic wrap directly onto the surface of the ice cream before securing the container lid. This prevents air exposure which causes freezer burn and texture changes. Store in the back of your freezer where temperatures remain most consistent, rather than in the door where temperature fluctuations occur.
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Easy Variations
Transform this basic vanilla recipe into countless flavor combinations with simple additions. For chocolate ice cream, add 1/4 cup unsweetened cocoa powder to the mixture before blending. Create cookies and cream by folding in 1 cup crushed chocolate sandwich cookies after blending. For coffee ice cream, add 2 tablespoons instant espresso powder. Fruit versions work beautifully by adding 1/2 cup fruit puree or preserves. The possibilities are endless with this versatile base.
Serving Suggestions
While delicious on its own, this vanilla ice cream creates the perfect foundation for elaborate desserts. Serve alongside warm fruit crisp or pie for temperature contrast. Create sundaes with homemade hot fudge sauce, whipped cream and cherries. Use between fresh-baked cookies for ice cream sandwiches, or blend with milk for luxurious milkshakes. For dinner parties, serve small scoops in chilled glasses drizzled with espresso for an elegant affogato.
Frequently Asked Questions
- → How long does homemade vanilla ice cream last in the freezer?
Properly stored in an airtight container, this homemade vanilla ice cream will last 1-2 weeks in the freezer. For best texture and flavor, consume within the first week.
- → Why is my homemade ice cream icy instead of creamy?
Iciness can result from over-blending (incorporating too much air), improper storage (allowing ice crystals to form), or using ingredients at the wrong temperature. Make sure to blend just until combined and keep the ice cream well-sealed in the freezer.
- → Can I add mix-ins to this vanilla ice cream?
Absolutely! Fold in your favorite mix-ins like chocolate chips, cookie pieces, fruit, or nuts after blending the base ingredients. Add them just before transferring to your freezer container.
- → Do I need an ice cream maker for this recipe?
No, this is specifically designed as a no-churn recipe that doesn't require an ice cream maker. However, the recipe includes alternative instructions if you prefer to use one for a different texture.
- → Can I substitute the vanilla extract with other flavors?
Yes! Replace the vanilla extract with other extracts like almond, mint, or coffee to create different flavor variations while keeping the same creamy base.
- → Why does the recipe include salt?
The small amount of salt enhances the vanilla flavor and balances the sweetness of the condensed milk, creating a more complex and satisfying flavor profile in the ice cream.