No Churn 3 Ingredient Ice Cream

This No Churn 3 Ingredient Ice Cream is just too easy not to give it a try.  That’s what I thought the first time I made it with my kids several years ago.  It was also a fun recipe to make with little kids because it was quick and easy.  And since it was sugary, let’s face it, the kids were bound to be interested.  We had a blast making it!  The hardest part was waiting for it to freeze… and then deciding what toppings to put on it.  

Pure and Simple

I am a huge fan of vanilla bean ice cream.  So this is the perfect, easy ice cream recipe for me.  Just put the heavy whipping cream, sweetened condensed milk and vanilla in a bowl.  Whip it up with a hand mixer until it reaches the soft peak stage.  Transfer it to a lidded freezer-safe container.  Pop it in the freezer for several hours or overnight.  No planning ahead to freeze the bowl for the ice cream churn.  You don't need to make a custard and let it chill.  Don't get me wrong, I am a strong believer that all of the effort is worth the reward when it comes to food.  And there is definitely a place in my tummy for the time consuming ice cream recipes.  But sometimes I like a quick fix, fast food version.  This No Churn 3 Ingredient Ice Cream that version, in my opinion.

Vanilla Extract or Vanilla Paste

The tiny crunch from a speck of vanilla bean is incredibly satisfying to me.  However, the cost of a single vanilla bean makes me sweat. As a result, I have recently turned to using vanilla bean paste in recipes where I want to see the little specks (check out the pics below) and vanilla is the dominant flavor. 

There are several brands available online.  I am still taste-testing a few, so I don’t have a favorite yet.  The one recommendation I have is to check the ingredients and the reviews though.  There seems to be a lot of variation in what is labeled “vanilla bean paste.”  Which is also a misnomer, by the way.  It is not a “paste.”  The consistency and look is closer to maple syrup with black specks in it.  Fortunately given the expense of real vanilla products, a little bit, will go a long way to adding flavor.  Just like vanilla extract, quality counts.  I always recommend using real vanilla extract over vanilla flavoring because the taste makes a big difference. 

Expectations and Reality

My expectations for the taste and texture of this type of frozen dessert was admittedly quite low.  I was expecting it to be icy or too hard to scoop.  As for the taste, I just didn’t think it would taste like ice cream.  The reality is that it turned out very creamy, smooth and easy to scoop.  Not icy at all and tasted very close to many store bought ice creams.  The taste is a bit richer and sweeter than your typical vanilla bean ice cream.  Which makes sense, because it is made with only heavy cream. 

Ice Cream is usually made with a combination of cream and milk.  However, adding milk to this mixture without the help of a churn would have made it icy.  Whipping the cream added the necessary air to keep it smooth without the use of a churn.  The result of course, is a richer tasting ice cream.  We were all very happy with it though, not just because it was a cool sweet treat either.  It absolutely exceeded our expectations.  However, it is still a "fast food" version of ice cream.  Not your gourmet ice cream, if you will.

Mix In or Top It

If you would like to mix in some favorites like chocolate chips, a swirl of caramel, peanut butter, crushed cookie or pieces of a candy bar, do that before you put it in the freezer container.  Otherwise, wait until the ice cream is frozen, then scoop out a portion and top it any way you’d like.  This is my preferred way.  We make a little sundae bar and everyone can choose what they want on their ice cream.  Everyone’s happy.  Ahhh…. The power of ice cream....

We All Scream for Ice Cream

Here are some other ice cream recipes you’ll find on my site, some require an ice cream maker, others do not:-)  Cake Batter Ice Cream (gluten free), Dairy Free Tropical Rum Ice Cream and Chocolate Covered Banana Ice Cream (dairy free and gluten free).

Recipe

No Churn 3 Ingredient Ice Cream

5 from 1 vote

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Servings: 4 servings

Calories:

Ingredients  

2x3x4x

• 2 cups Heavy Whipping Cream
• 1 14oz can sweetened condensed milk
• 1-2 teaspoon vanilla bean paste or pure vanilla extract

Instructions

• Combine the whipping cream, condensed milk and vanilla in a medium bowl. Begin at a slow speed with a hand mixer to combine the ingredients and prevent splashing. As the mixture begins to thicken, increase the speed and whip until it reaches the soft peak stage. If you would like to mix in any ingredients, do that now.
• Then transfer the ice cream mixture into a lidded freezer-safe container and place in the freezer for several hours or overnight. Once frozen through and set, it is ready to scoop! Top with your favorites or enjoy it pure & simply as it is.