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No-Churn Homemade Vanilla Ice Cream

By Deborah L Melian

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Made with just a handful of ingredients this no-churn homemade vanilla ice cream is quick and easy to make and ready to eat in eight hours or less.

Homemade Vanilla Ice Cream - 14

Years ago I purchased an ice cream maker to make homemade vanilla ice cream. I used it probably twice. Reason: It took too many steps to make ice cream. You had to make sure the base was cooled, the container you put it in–frozen, and you had to wait, wait, wait for the ice cream to get aerated enough to then freeze it. Sound familiar?

As I mentioned above, I had purchased a very expensive ice cream maker and yes, I succumbed to all of the hoopla that went with making “instant” ice cream. Problem was, it took too long to make.

Problem was, when I want ice cream, I want it today and with little effort!

So out went the ice cream maker and in came my journey to find the perfect ice cream recipe.

It took a couple of tries and errors–although how difficult is it to force oneself to eat ice cream?

Anyway, the results are in and the taste-testing from my family is that this IS IT!

Cooking Tip: This recipe makes about a pint of ice cream. Serves 4.

How to Make No-Churn Homemade Vanilla Ice Cream Recipe

Start with one whole vanilla bean that you cut length-wise and then scrape out the seeds.

I like to use a pair of kitchen scissors to cut the pod in half and then cut up each of the two ends to split it before scraping the aromatic seeds. Place these in a medium-size metal bowl.

No Churn Homemade Vanilla Ice Cream - add Vanilla Beans

Cooking Tip: If you don’t have any vanilla pods, no worries. Skip the first step and go on to the next.)

Add 1 tablespoon of very good Pure Vanilla Extract.

No Churn Homemade Vanilla Ice Cream - add Vanilla Extract

Be sure to check out my article how to reconstitute your vanilla extract in case you run out of vanilla extract.

Next add 1/3 cup of granulated sugar, 1 cup of whipping cream, along with 1/4 cup whole milk. Beat this mixture just until the base thickens. You can do this by hand or using a stand mixer.

No Churn Homemade Vanilla Ice Cream - mix well
No Churn Homemade Vanilla Ice Cream - beat with Mixer

Cooking Tip: Don’t beat until you get stiff peaks, otherwise, you’ll be tasting sweetened vanilla butter–if you get my drift.

If you haven’t already, place the vanilla ice cream into a stainless steel bowl. Wrap tightly and place in the freezer. You can “hug” the bowl with bags of frozen vegetables like I did. It works like a charm.

No Churn Homemade Vanilla Ice Cream - place in bowl and freeze

Then, let your ice cream set anywhere from 4-6 hours–longer is better, of course, although it was tough waiting that long.

Vanilla Ice Cream - easy to scoop

No need to thaw. This ice cream is pure heaven to scoop. Add your favorite toppings as you like.

Oh, and don’t forget to try these other delicious flavors: Chocolate and Strawberry! They’re no-churn, too!

Neapolitan Ice Cream - 1

For more delicious ice cream recipes, be sure to check out my Pinterest Board: Dessert Recipes from Wisconsin Homemaker.

No-Churn Homemade Vanilla Ice Cream found on WisconsinHomemaker.com
Homemade Vanilla Ice Cream - 14
Print Recipe
5 from 1 vote

No-Churn Homemade Vanilla Ice Cream

No need for an ice cream machine or even a hand cranked model. With less than 5 ingredients and plenty of vanilla flavor, you will be amazed at how delicious this ice cream really is! Ready in 4-8 hours.
Prep Time10 mins
Cook Time7 hrs 50 mins
Total Time8 hrs
Course: Desserts
Cuisine: American
Keyword: 5 ingredients, frozen dessert, frozen recipe, ice cream, no churn, no machine, vanilla
Servings: 4 servings
Calories: 288kcal
Author: Deborah L Melian

Ingredients

  • 1 vanilla bean seeds removed (optional)
  • 1 tbsp vanilla extract
  • 1 cup whipping cream
  • 1/3 cup granulated sugar
  • 1/4 cup whole milk (do not substitute)

Instructions

  • In a medium size mixing bowl, add all of the ingredients. Mix well until thickened.
  • Place in a metal bowl and cover tightly with plastic wrap.
  • Put in freezer.
  • Freeze for 4-6 hours minimally–better if 8 hours or until firm.
  • Serve and Enjoy!

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 19g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 29mg | Potassium: 64mg | Sugar: 17g | Vitamin A: 900IU | Vitamin C: 0.3mg | Calcium: 56mg

 WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on Instagram or Pinterest with a tag @wisconsinhomemaker and hashtag #wisconsinhomemaker Thanks!


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DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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