Ahh summer, how dare you leave so soon! September is fast-approaching but I am celebrating the last days of August by making my own homemade ice cream–and without an ice cream machine! Everytime I see a recipe for making your own ice cream at home it turns out by step two or three you need an ice cream maker to complete it. Since I don’t have one I have been buying my pints of Haagen Daas at the grocery store for years now. Until now!
Homemade Vanilla Ice Cream without the Ice Cream Maker ready for the freezer
This couldn’t get easier. Whip up the cream and combine it with just 3 other ingredients…simple. I halved this recipe since it was my first attempt and I wanted to make sure it actually worked before making a quart of the stuff. I checked the ice cream’s consistency after 6 hours and it was still a little soft so I let it harden another couple hours. After 8 hours it scooped out nicely. There was a layer of cream on the top and below it was real ICE CREAM! It was creamier than typical store-bought vanilla but tasted like true vanilla ice cream. Awesome! Next time I want to try adding chocolate chips, or caramel swirled in, or…well the possibilities now are endless!
Easy-Freezy Vanilla Ice Cream
Recipe By: Country Living Magazine, 2014
Yields: 1 quart
Total Time: 6 hr 10 min
Prep Time: 10 min
Ingredients
- 2 cup(s) heavy whipping cream
- 1 can(s) (14-ounce) sweetened condensed milk
- 2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
Directions
1. Beat whipping cream with an electric mixer at high speed until stiff peaks form.
2. Stir together sweetened condensed milk, vanilla, and salt in a large mixing bowl. Fold in whipped cream and fruit or chocolate chunks if desired. Place in an airtight container; freeze 6 to 8 hours or until firm.
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When would you add the different fruits to the ice cream? Right after mixing and then add fruits? Can this be made into chocolate? I really like chocolate.
Thank you for asking, Carolyn! I have updated the recipe to show when to add fruit or chocolate chips right before freezing it.
I’ve always been the worst at making homemade ice cream. Even though I have a machine, the final batch never comes out the way I want. It’s not creamy enough and has too many ice crystals (after only a day)! Your ice cream looks creamy and delicious and I know it must be good- I’ve done the condensed milk method before using a caramel condensed milk. It’s amazing. All you need is a spoon! Have a wonderful weekend Pam 🙂 xx
Yes! This is the answer to your search for creamier ice cream! My mom is going to try it with chocolate chips soon!
Now that looks like a nicely textured ice cream, and I love the no-hassle method. I enjoy frozen desserts, and I make them all the time. Vanilla is certainly my favorite flavor of ice cream. Plus you can add just about anything to it – fruit, bits of chocolate, or (especially if you make it with a base that is heated) even steep herbs in it for extra flavor. Enjoy!
Hmmm herbs! Lavender would be nice probably!
Oh my! This could mean trouble! I wait all year long to get homemade ice cream at our family reunion. With this I won’t have to!
Definitely! Give it a go!!