NO CHURN VANILLA ICE CREAM
No churn vanilla ice cream is a fantastic alternative to store-bought varieties for several reasons. First and foremost, it allows you to skip the fuss of ice cream machines. That means no complicated equipment or waiting around for hours while it churns.
One of the biggest advantages is the freshness factor. Homemade no churn ice cream uses simple ingredients. This not only gives you control over what goes into your dessert but also results in a creamier texture without all the stabilisers and preservatives found in many store-bought options.
Speaking of control, making your own means you can adjust the sweetness and flavour to suit your preferences. Want it a little more vanilla-y? Go ahead and add an extra splash. Plus, you can get creative with mix-ins: think crushed biscuits, fruits, chocolate or even caramels, without worrying about the price tag that store bought versions might come with.
My recipe took me many months to get right, and the addition of vanilla essence is so important for the alcohol content to create a smooth and creamy texture as alcohol doesn’t freeze, and therefor won’t be left with an ice block. The best part it melts just like normal ice cream, you honetly won’t even look back.
Check out my version with berry ripple here.
NO CHURN VANILLA ICE CREAM
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NO CHURN VANILLA ICE CREAM 〰️
Cook Time: 20 minutes hand on + overnight freeze
395gm condensed milk
1/2 cup greek yoghurt
3 tbl sp vanilla essence*
Pinch salt
600ml thickened cream (cold)
In one bowl add in condensed milk, greek yoghurt, vanilla essence and salt and whisk together to homogenous.
In second bowl add thickened cream and whip until soft peaks. The cream should hold itself and when you pull away with your beater create a gorgeous peak on itself.
In two batches pour your first bowl onto cream and fold through gently, important to not lose too much air. Once folded through, grab a bread baking tin and pour in. Smooth top out once tin is filled.
Cover tightly with glad wrap and pop into the freezer overnight.
*it’s important to use vanilla essence for the alcohol content. Alcohol with above 30% doesn’t freeze, which gives the ice cream a really smooth and creamy texture. If you want to use fresh vanilla, swap in maybe a liquor 43 or spice liqueur as well just to keep the texture as smooth as possible.