Simple No-Churn Vanilla Ice Cream

No-Churn Ice Cream8

It’s finally feeling like summer here in Chicago. There have been several days of 80-plus degree weather. My favorite part is finally being able to go out without my shoulders covered, without getting cold (which I always am), even at night.

This type of weather also makes me start craving ice cream in a big way. I would not consider myself an ice cream person in general. But when that summer air hits in Chicago, it’s all I want and we start going through carton after carton of ice cream in our house. But maybe it’s in my genes?

Today would have been my grandma Edna’s 94th birthday. I have written about grandma Edna (known as Grandma Dini), and bragged about her general awesomeness, on here before when I made her cream puffs. Though her cream puffs were my favorite, they were not Grandma Dini’s favorite dessert. She was particularly partial to ice cream. Nothing fancy. Just plain vanilla ice cream. One bowl, right before bed.

There are three food memories that I have in relation to Grandma Dini. One, her cereal options…left a lot to be desired. She usually had only bland cereals, like corn flakes. But to make up for it, she had a giant sugar tin, with a circus scene on it and a lid that looked like the big top of a circus tent. I was allowed to go a little nuts sprinkling my cereal with sugar, attempting to make a little sugar-milk paste at the bottom of my bowl, like a sicko. Two, she made a kick-ass lemon meringue pie during the holidays. And, three, her non-holiday treat was ice cream. I don’t ever really remember her having any flavor other than vanilla. And when I asked for something chocolatey to put on it, instead of chocolate syrup, she’d sprinkle it with Nesquick. I’d stir everything together making a thick chocolate-milk-like mixture, happy as a clam.

So now that it’s hot out, and we’re celebrating Grandma Dini’s birthday, we’re going to make some ice cream. And I think it’s high time I learn to make my own, right here at home. It doesn’t hurt that it’s super easy and I don’t have to turn on my oven. Let’s go!

No-Churn Ice Cream

No-Churn Ice Cream3

No-Churn Ice Cream4

No-Churn Ice Cream5

Simple No-Churn Vanilla Ice Cream

Ingredients:
14 oz can of sweetened condensed milk
1 tsp vanilla extract
1/8 tsp salt
2 cups heavy whipping cream

Instructions:

In a large mixing bowl, add the condensed milk, vanilla, and salt. Stir to combine completely.

In a separate mixing bowl, add heavy whipping cream. Using a hand mixer, or a whisk, beat until peaks form. (With a hand mixer, it took me about 2 1/2 minutes at medium-high speed.)

Fold the whipped cream into the condensed milk mixture until completely combined.

Pour the mixture into a pan that is at least 6 cups in volume and cover with a piece of parchment paper.

If you are adding in any extras, like cookies, nuts, or chopped fruit, freeze for two hours, mix in the add-ins, stir, then continue to freeze for 3 more hours.

Freeze for at least five hours, then scoop and serve!

No-Churn Ice Cream6

This recipe is awesome for the obvious benefit of not needing to purchase an ice cream machine. I saw a couple of recipes that involved taking the ice cream out and stirring it frequently as it froze, but this is even easier than that. This recipe couldn’t be simpler, tastier, and, four ingredients? Sign me up! The end result is that we now have a butt-load of vanilla ice cream. I guess the root beer float situation in this house is about to get real.

Note: I actually made this recipe twice. The first way used the condensed milk recipe you see above. The second used a combination of evaporated milk and sugar. (Condensed milk is basically sweetened evaporated milk.) I’m not a huge fan of the saccharine flavor of  condensed milk, which is basically just evaporated milk, plus sugar, so I thought I could trick the system. It didn’t work well for me. The taste was just OK. However, even I thought it needed more sugar, which is not usually the case. Also, not as important, it was much tougher to scoop. It seemed to break apart when I scooped it, almost like shaved ice, rather than ice cream. No complaints, though, as the condensed milk version’s sweetness was quite mellow once frozen. Also, if plain vanilla isn’t your style, you could always add your own fixins–cookie crumbles, fruit, chocolate. Just be sure to freeze the mixture a bit before you add them, so they don’t settle to the bottom.

Will I never buy store-bought ice cream again? Yes, I will. However, it’s neat to know this nifty little recipe. If grandma were still alive, I’d run right over to her house and show her how I made this. To which I’m sure she’d respond, “Yeah, I know how to make my own ice cream, I’m 94 years-old.” Happy birthday, Grandma Dini! And happy ice creaming to all!

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