3 Ingredient Vanilla Ice Cream
This creamy, rich and smooth 3 ingredient vanilla ice cream makes a delicious treat. This no-churn homemade vanilla ice cream is ridiculously easy to make without an ice cream maker.
Prep Time15 minutes mins
Freezing Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Dessert
Cuisine: International
Diet: Gluten Free, Vegetarian
Servings: 1.3 litre tub
Calories: 2316kcal
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 540 ml (or) 2¼ cups Double Cream (Heavy Cream)
- 360ml (or) 460 gms (or) 1¼ cups Condensed Milk
- ½ Tablespoon Vanilla Extract
In a chilled bowl, place the double cream (heavy cream) and vanilla extract and whip with a handheld blender until stiff peaks.
540 ml (or) 2¼ cups Double Cream (Heavy Cream), ½ Tablespoon Vanilla Extract
Now add the condensed milk and fold it with a spatula.
360ml (or) 460 gms (or) 1¼ cups Condensed Milk
Pour the mixture into the chilled tub or freezer-friendly container.
Close the tub with cling wrap. While wrapping gently press the wrap so that it touches the surface of the ice cream.
Put the container in the freezer for 6-8 hours.
Enjoy homemade vanilla ice cream.
The condensed milk to heavy cream/double cream (unwhipped) ratio must be 2:3 to achieve a soft and creamy texture of the ice cream.
Ensure the plastic wrap touches the surface of the ice cream to prevent ice crystals from forming.
Use a chilled bowl and cream to speed up the whipping process. Keep the bowl in the fridge for 2-3 hours and then use it.
Consider metric measurements for accuracy.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 2316kcal | Carbohydrates: 163g | Protein: 34g | Fat: 174g | Saturated Fat: 111g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Cholesterol: 564mg | Sodium: 464mg | Potassium: 1429mg | Sugar: 163g | Vitamin A: 6846IU | Vitamin C: 10mg | Calcium: 1061mg | Iron: 1mg