No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream

I have the habit of making things difficult for myself and end up going down weird rabbit holes of tasks which I don’t necessarily need to do. This is probably a combination of my need to be busy and my OCD.

The most recent, although necessary based on where I’m taking Delicious Monster: Migrating from Squarespace to Shopify. I’m having deja vu of when I moved over from Wordpress to Squarespace in 2018, and can’t believe I’m doing this YET AGAIN. Not only does this mean building a completely new website on a platform I’m not as familiar with as I’d like to be, but it also means making sure I don’t make the same mistake I did last time by not transferring all of my existing content over. Yep, that happened. The rookie error that I’m still kicking myself about two years on.

On top of that particular project, I’m working on my next ebook, continuing to create regular content for my website and doing the marketing and PR for The Isolated Kitchen. I’m actually writing this while standing at the kitchen counter waiting for a pot of chickpeas to turn to mush and not burn/boil over, questioning why I do this to myself. Nevertheless, I’m in this now and there’s no going back.

With the complicated comes the easy, so thought I’d share the recipe for this ridiculously good ice cream that only requires three ingredients, with no fancy appliances or churning needed: Condensed milk, cream & vanilla. While making homemade ice cream seems like one of those unnecessary rabbit holes I’m prone to diving down, it’s not.

No-Churn Vanilla Ice Cream

NO-CHURN VANILLA ICE CREAM

Before making this you need to make sure your condensed milk is as cold as your cream. I forgot to do this and for the sake of time, stuck the tin in the freezer for about 45 minutes. I also used seeds from half a vanilla pod, but you can use vanilla extract, essence or paste. You can either do this by hand using a bit of elbow grease or use a hand/stand mixer to do the work for you - just make sure you don’t overmix and end up with vanilla butter!

INGREDIENTS

  • 1 small tin condensed milk (385g) - chilled
  • 500ml whipping cream
  • 1 tsp vanilla extract, essence or paste

    METHOD

    1. Pour the ingredients into a large bowl and begin mixing slowly to combine the condensed milk and cream.
    2. Continue whisking until the mixture becomes light and fluffy, forming soft peaks.
    3. Scrape into a loaf tin, cover and place in the freezer overnight.
    4. Scoop and eat. Easy huh?

    No-Churn Vanilla Ice Cream

     

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