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.
Servings: 1.3 litre tub
Calories: 2316kcal
Equipment
- 1 Deep bottom bowl
- 1 Electric Whisk
- 1 shallow plastic box with lid
- Cling film/plastic wrap
- 1 Spatula
Ingredients
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
Instructions
- 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.
Video
Notes
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.
Nutrition
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