Simple Vanilla Ice Cream No-Cook

How to Make Simple Vanilla Ice Cream - No-Cooking

Prep:1 mins
Cook:0 mins
Freeze Time:20 mins
Total:21 mins
Servings:4 servings
Yield:1 pint
Nutritional Guidelines (per serving)
310 Calories
23g Fat
21g Carbs
4g Protein


Nutrition Facts
Servings: 4
Amount per serving
Calories 310
% Daily Value*
Total Fat 23g 30%
Saturated Fat 15g 74%
Cholesterol 73mg 24%
Sodium 43mg 2%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 0%
Total Sugars 22g
Protein 4g
Vitamin C 0mg 2%
Calcium 109mg 8%
Iron 0mg 0%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutritional advice.


(Nutritional information is calculated using an ingredient database and should be considered an estimate.)



The Vanilla ice cream is made from scratch and it is a genuine treat and can form the basis for many delicious desserts. This simple vanilla ice-cream recipe requires no eggs or cooking and is easily combined.

You want to cool the mix before you place it in the freezer with regular ice cream. However, the milk and the cream should still be very cold because of the no-cook recipes. You can have a big homemade vanilla ice cream in about 15 minutes if you store in the freezer your ice cream tub. However, remember that your machine may need to be frozen for some time after churning, the finished ice cream. While that can slow down your homemade treatment, it is still worth planning it easily.



  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract



  1. Bring the Ingredients Together


ingredients for vanilla ice cream2. Whisk milk and granular sugar together.


vanilla tips

3. Mix heavy cream and vanilla carefully.

Vanilla ice cream

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4. Freeze to your ice cream maker’s instructions.


ice cream



After you have applied the heavy cream, don’t whip the blend too much. Before entering an ice cream maker, you don’t want to beat too much air into the blender or alter the texture of the product done. In plenty of air, the ice cream maker will beat you not to add.
Once you have perfected the skills in ice cream, do many bats so that you never run out. Ice cream will remain good for two months when properly stored.


Variations of Recettes

. Although the ice cream of vanilla is fine, it is even better to make it with a true vanilla bean. If you have one available, the vanilla extract in this recipe can easily be replaced: Break a vanilla bean halfway through a paring knife. Remove and add the seeds, cream and milk, and sugar, along with the pod. Cool the mixture for a minimum of 30 minutes (overnight is better). Remove the jar and freeze, as usual, your ice cream.

. This vanilla ice cream can be turned to any kind of taste. To make chocolate ice cream, add cocoa powder or add your favorite treats to the ice cream.

. Crumble the finished product with sandwich cookies, throw chips into them or chuck the ice cream into a caramel ribbon. There are countless mixing opportunities to be innovative.


Ice Cream Making Without The Use of a Machine

Without a dedicated ice-maker, you can always make ice cream from scratch and that is a great recipe for this. It takes longer and more effort, but it still tastes amazing. Follow our step-by-step directions to freeze your ice without buying a small item.

What’s The Household Ice Cream Secret to Creamier?

Many ice cream recettes use flavor and color egg yolks, and the egg custard may also avoid creaming. You can get the same creaminess with your choice of whole milk in egg-free ice cream recettes. While any type of milk works, the addition of butterfat in all milk helps to preserve the ice cream texture while stored in the freezer. An ice cream made with 1% milk, for example, can become much too icy after two days in the freezer. The texture can be a little disappointing, but it still tastes fantastic.

Why is Homemade Ice Cream Freeze So Hard?

Many people realize that homemade ice cream freezes harder than the ice cream they have purchased. Sometimes this is due to too large ice crystals. These can occur when your mix is not cold enough or when your system is not fast enough. Try to refresh the mix for 30 minutes or more, to see if it can be useful. Since the devices differ so much, experiments can often take to find the best solution for your device. Too much sugar will harden the ice cream, or decrease the fat with different types of cream or milk. Finally, the ice cream stored in a deep freezer is stronger than it is in a freezer refrigerator. If you keep plenty of ice cream, add a pint to your refrigerator approximately one day before you eat. The hard ice cream is put on the counter for five to 15 minutes, which makes scooping much easier.


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