No-Churn Vanilla Ice Cream

No-churn vanilla ice cream is basically a blank canvas for flavour. So why not try mixing in sauces, syrups and crumbly bits to make your own delicious combination? What you see here is my no-churn vanilla ice cream as the base, with peach-honey sauce swirled throughout (and drizzled over top) and cinnamon cake crumble for little cake pieces in every bite. As if that wasn’t enough, I also crumbled some flaky pastry over top for a little extra texture. I don’t know what to call it, but it’s very good, and I can’t wait to try my next iteration. What will you try mixing?

Equipment

Here’s everything you need to make no-churn vanilla ice cream at home:

• hand mixer
• 2 large bowls
• rubber spatula
• 5″x9″ loaf pan
• plastic wrap
• ice cream scooper

Get the full ingredients list and instructions below!

Cooking Tips

1. Whip the cream to stiff peaks, but careful not to over do it! When cream is over whipped it starts to curdle and split. To prevent that, stop whipping when the cream turns fluffy and smooth with a stable body. You’ll know it’s ready when the cream can hold it’s shape. As you pull the mixer out of the bowl, the cream should stand straight up without drooping or curling over.
2. Play around with different mix-ins and toppings. But keep in mind that everything you add can have an impact on the overall texture of the ice cream. Added sugars (like caramels and jam-like sauces) will lower the freezing point of the ice cream, which can lead to a softer final product. And too many chunky dry bits (like crushed cookies or chocolate chips) could cause a build up of ice. I’ve found that sticking to a 1/2 cup each of dry and wet/sugar ingredients is the perfect ratio to keep the the final product smooth and creamy while still being able to hold it’s shape in a scoop. If you’re worried, you can always add the bits as toppings and avoid the fuss.
3. Some fun flavour combinations to try:
   • Honey-lavender syrup with crushed graham cracker cookies
   • Peach jam with cinnamon cake crumble
   • Salted caramel with toasted coconut

No-Churn Vanilla Ice Cream

The perfect blank canvas for all your ice cream flavour dreams.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Freezing Time 6 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

• 2 cups whipping cream, cold
• 1 300 mL can sweetened condensed milk
• 1 tbsp vanilla bean extract or paste
• 1/2 tsp salt I'm using Diamond Crystal Kosher

Optional mix-ins

• 1/2 cup dry ingredients like crushed cookies, crumbled cake, chocolate chips or buts
• 1/2 cup wet sugars like jams or fruit sauces, caramels and syrups

Method

 

1. In a large bowl combine 1 300mL can sweetened condensed milk, 1 tbsp vanilla extract and 1/2 tsp salt. Mix with a rubber spatula until no streaks remain.
2. In a second bowl whip 2 cups cold whipping cream until stiff peaks form. Transfer half of the whipped cream to the sweetened condensed milk mixture and fold until well incorporated. Then fold the new mixture into the remaining whipped cream until well-incorporated.
3. Add 1/3 of the sweetened whipped cream mixture to a 5"x9" loaf pan and top with 1/3 of the mix-ins. Repeat until everything has been added to the pan, then gently swirl the mix-ins throughout (think of it like pockets of flavour, rather than a blended mixture). Avoid over stirring to maintain a creamy and smooth ice cream that can still fully freeze and hold its shape when scooped.
4. Cover the pan with plastic wrap, pressing it into the top of the ice cream. Avoid creating any air pockets. Transfer to the freezer and freeze for 6 hours, or until completely solid.