Ice Cream Recipe - No Churn, No Ice Cream Maker

Step 1

In a large bowl, take the cold whipping cream. Add 2 teaspoons vanilla extract. If using vanilla essence, then add 1 teaspoon of it.

Step 2

With an electric beater at full speed, begin to whip the cream. Timing will vary depending on the fat content in the cream.

Step 3

Also be careful while whipping and do not whip too much, as then the cream can get churned into butter.

Step 4

Whip until stiff peaks are formed. You can also whip till soft peaks. If using 25% fat cream, then you can whip till soft peaks.

Step 5

Now add the cold sweetened condensed milk.

Step 6

Fold gently but very well. Also remember not to overfold as then the ice cream mixture can fall flat.

Step 7

Remove the ice cream mixture in a container or box and then cover it tightly. Or you can cover the same bowl in which you whipped the cream (if its freezer safe) with a tight fitting lid or aluminium foil.

Step 8

Freeze for 7 to 8 hours or more until the ice cream is frozen, firm and set. Before serving, keep the ice cream box or bowl for some minutes at room temperature. Then using a scoop, remove the ice cream.

Step 9

Serve homemade ice cream. You can sprinkle some chocolate chips or grated chocolate or candied fruits or chopped nuts or even tutti frutti if you like.