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August 15, 2016

Homemade Vanilla Ice Cream - No Ice Cream Machine Needed!

Cool, creamy Homemade Vanilla Ice Cream, that only takes three ingredients, and it's made without an ice-cream machine!

Homemade Vanilla Ice Cream

For those of us without an ice cream maker, homemade ice cream used to be something we could only dream about. So the first time I heard about this easy recipe that didn't need a machine, I was doubtful it would work. But I was up for the challenge and went for it, and I'm glad I did, because this stuff is amazing! Now you don't have to let your lack of an ice cream maker, stand in the way of enjoying creamy and delicious homemade ice cream at home.


3 Ingredient Ice Cream

It's so easy it's ridiculous. One pint of heavy cream gets whipped into stiff peaks in a stand mixer. (A regular hand mixer would work just as well.) Then sweetened condensed milk, along with vanilla is mixed in, then transferred into a freezer-safe container. Then the hardest part of the recipe begins... you have to wait at least 8 hours, preferably 10 - 12, for the ice cream to freeze. It’s torture waiting but it’s well worth the wait!

How does something so simple, turn into such a smooth and creamy treat? The sweetened condensed milk acts as the custard base, and the whipped cream incorporates air into the mix, for a fluffy texture. After tasting this yummy ice cream, you may retire your ice cream maker permanently!

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Homemade Vanilla Ice Cream


Ingredients

2 cups heavy cream, cold (2 cups=1 pint)
1 - 14 ounce can sweetened condensed milk, cold
1/2 teaspoon vanilla

Directions

Place sweetened condensed milk in the fridge a couple of hours before you plan to make the ice cream to chill.
Beat cold heavy cream on high speed in a stand mixer until stiff peaks form. (Placing the mixing bowl and beaters in the freezer 15 minutes prior to making the ice cream, helps in beating the heavy cream into whipped cream)
Turn down the speed to medium and pour the sweetened condensed milk into the whipped cream, along with vanilla.
Turn mixer back up to medium-high and whip until mixture achieves medium peaks.
Spoon mixture into a large, freezer safe container with a lid, and freeze at least 8 hours, or preferably 10 - 12 hours before serving.

Stay tuned, because I have lots of delicious flavors planned for this ice cream. Mint chocolate chip, chocolate peanut butter, butter pecan, the possibilities are endless!

What's your favorite flavor of ice cream?


Have you tried one of my recipes?


I’d love to see what you've made! Take a picture and use the hashtag #myhomesteadrecipe on Instagram or Facebook. I may feature it on social media!

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