Vanilla Ice Cream (No Churn)

Trust me when I say this no-churn ice cream is CREAMY. I was definitely skeptical about how this would turn out and I was so impressed that it was not icy AT ALL. Hear me now when I tell you this recipe does require some wait time in-between the steps but it will be worth it. So, start it the day before you want to eat it so it can hang in the freezer at least overnight. Also, no I did not try this with peaches YET because there wasn’t fresh peaches in my grocery store and…. there may also be another peach ice cream recipe for the future.

I did have some trial and error because the recipe states “1/2 can of milk” as an ingredient so I did try both evaporated and sweetened condensed. Surprise, surprise the sweetened condensed had the best result and was not icy like the evaporated. I know the recipe card states that you can use a sugar alternative but I did not get the chance to try that yet. It wont be sugar free since the condensed milk is really what keeps the consistency but would definitely reduce the sugar content. If you try it out please let me know.

Vanilla Ice Cream

1/2 can or 7oz sweetened condensed milk
2 eggs, yolks and white separated*
1/2 cup sugar
1 Tbsp. cornstarch
1/8 tsp salt
2 tsp vanilla
2c Heavy whipping cream

In a heat proof bowl whisk together the condensed milk and eggs. Add in the sugar and cornstarch and whisk until thoroughly combined. Place the bowl over a pot with about 1 inch of gently simmering water. You don’t want the bowl touching the water this is just going to gently cook and thicken our mixture. Whisking consistently cook your mixture over the double boiler for 25 minutes. Once the time is up remove from the heat and whisk in the vanilla and salt. If your mixture has any lumps pour through a fine mesh strainer to remove them. Set aside to cool to room temp, around 1 hour.
In the bowl of a stand mixer or using a hand mixer beat your egg whites until stiff peaks. Add about 1/3 of the egg whites to the milk mixture to loosen it up then fold in the remaining egg whites until fully combined. Cover and refrigerate for at least 3 hours or until completely cool.
Lastly, whip your cream until stiff but keep an eye to not overbeat. Fold your whipped cream into the egg mixture until fully incorporated and put in a container with a lid and freeze overnight.

Note: This Ice cream is soft, eat immediately after scooping especially if its warm weather.
*I was not worried at all about consuming uncooked egg whites but if you are ,you could try and find some pasteurized eggs however, I don’t think this would work with the egg whites from the carton.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s