No-Churn Vanilla Ice Cream
July 23: National Vanilla Ice Cream Day
A lack of an ice cream maker and Lactaid pills won’t prevent Islander from making and eating the quintessential summertime treat. Now that she has discovered how to make no-churn ice cream, she has begun to experiment with different flavors (recipes will be added to our blog). Vanilla ice cream was the first no-churn ice cream flavor that she tried. It is basic but the experiment turned out terrific! Her homemade version is just as sweet and creamy as the store-bought ice cream. No-church vanilla ice cream may be plain and simple but it is perfect for National Vanilla Ice Cream Day!
(Adapted from Martha Stewart)
- 2 cups heavy whipping cream (cold)
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
- 1 teaspoon bourbon (optional)
Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with vanilla and bourbon (if using). Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it.
Place in a loaf pan. Cover with plastic wrap and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes.
- Add 1-2 teaspoons bourbon to help prevent ice crystals from forming in the ice cream and to lessen some of the cloying sweetness.
- We will keep adding other no-churn ice cream recipes to our blog as we experiment with other flavors.