When you Google "Easy Ice Cream" all sorts of recipes come up, but never anything like this No Churn, No Cook, Perfect-Every-Time Homemade Ice Cream! This has to be the most simple ice cream recipe EVER! Yet finding an actual recipe proved impossible. I saw the idea, and came up with my own recipe
While I love my 7-Minute Soft Serve recipe, it doesn't keep or freeze well. Granted, you have basically instant ice cream and the following requires some forethought to freeze, but this one keeps delicious in the freezer for weeks! I almost feel stupid giving you a recipe for this, because it goes something like this... Cream, Sugar and Vanilla in mixer. Whip til Stiff. Freeze. Eat. But here I am...putting my heart and soul out here for the sake of good ice cream!
Plus, any standard 2 quart tub of ice cream will set you back $6-$8 for good creamy vanilla. The same amount of organic ice cream is DOUBLE! Whereas you can get one quart of organic cream at the store for about $6, which becomes more than 2 quarts of ice cream! I love the economics on that!
No Churn, No Cook, Perfect Every Time Ice Cream
Ingredients
- 1 litre cold heavy cream I skim off the top of our raw milk, but heavy from the store would work great!
- ¾ cup sugar preferably organic cane sugar to avoid the sugar beets that are conventional sugar...
- 1-2 teaspoon vanilla or the 'caviar' of one vanilla bean scraped out
- ½ teaspoon sea salt
Instructions
- Combine all of the ingredients in the bowl of a stand mixer, or use a bowl with a hand mixer.
- Whip until stiff, scraping down the sides as needed.
- Scoop into a container and freeze at least 6 hours. Thats it!
- Now, you can fold in other ingredients after you've whipped it stiff, such as melted chocolate drizzled then folded in, a fruit sauce, caramel sauce...sky is the limit! Now go forth and make good ice cream!
Notes
- Yields 2 quarts
Nutrition
Cool Treats
Cool off with these other refreshing recipes!
MJ
Using a handheld mixer and never stiffened
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It sounds like your whip cream didn't whip. That would be my guess.
Alyson
If it does not get stiff, does that mean the speed was too slow on the stand mixer or was the cream not cold enough?
Carrie
Mine also didn't whip and get stiff. I used a Bosch mixer, what did I do wrong?
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What needs to get stiff, to make this work, is the whipping cream. So make that your goal. Your Bosch should have done the job well, so could the cream have been to warm?
Stacey
I forgot the salt and already threw it in the freezer. Will it be ok?
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The salt is a taste/flavour thing not a food safety issue
Aileen
Thanks for the recipie. I used my kitchen aid stand mixer (highest setting) for this. Made sure my cream was good and cold and my bowl was cold and still it I was unable to reach a stiff consistency.... help....
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Kate says "I'm not sure on this ... what sort of cream did you use?"
Chantelle P
Great recipe & easy to follow. My cream stiffened nicely, so I am unsure what the other reviewers issues may have been. I used 33% fat whipping cream from a local dairy in Sicamous. I used a hand mixer, as I don't have anything else. Once the ice cream was ready, I made a homemade blueberry compote as a topping. Best ice cream ever & feels so good to enjoy homemade desserts too.
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Oh my that sounds so good!