No-Cook Vanilla Ice Cream

    No-Cook Vanilla Ice Cream

    Recipe photo: No-Cook Vanilla Ice Cream
    4

    No-Cook Vanilla Ice Cream

    (109)
    3hr40min


    108 people made this

    About this recipe: A deliciously creamy vanilla ice cream, which is easy to make and egg-free! Whipping cream, single cream, caster sugar and vanilla is churned in an ice cream maker. Enjoy this summer treat anytime of the year.

    Ingredients
    Serves: 8 

    • 475ml whipping cream
    • 475ml single cream
    • 150g caster sugar
    • 1 tablespoon vanilla extract

    Method
    Prep:3hr40min  ›  Ready in:3hr40min 

    1. In a large bowl, combine the double cream and the single cream. Gradually whisk in the sugar until blended.
    2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
    3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's instructions. Enjoy immediately or transfer to a covered container and freeze up to 8 hours.
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    Reviews & ratings
    Average global rating:
    (109)

    Reviews in English (97)

    by
    388

    I have made this recipe so many times I have lost count. I made a few changes. Instead of sugar I used 1 cup honey. I took the milk and threw it in the blender with my honey to blend it together well. I also reduced the amount of cream by 2 1/2 cups and replaced it with milk. Then instead of refidgerating it over night I just tossed it in the ice cream maker and enjoyed it. SO SIMPLE and delicious. I have made chocolate (added 1/3 cup coco)AND mint chocolate chip(I used peppermint extract instead of vanilla and tossed in some chocolate chips) By far my favorite recipe!  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    249

    Reducing the sugar to ½C. improves the texture, increases the overrun to about 50%, and kills the over-sweet after taste. Unlike others, I found the recipe's vanilla amount to be perfect once the amount of sugar was reduced. There were reviewer complaints about a buttery or butterfat taste. I believe that to be due to trying to dissolve all the sugar without using an ice bath to keep the cream chilled. The room temperature and the natural temperature rise due to stirring or whisking would warm the cream enough that they were churning butter. It has happened to me in the past, and is a nasty surprise when butter is not the goal. Try whisking the sugar into the half-and-half, then stirring in the cream. This recipe is what ice cream is all about. Mmmm good!  -  11 May 2010  (Review from Allrecipes US | Canada)

    by
    120

    This ice cream is so easy and has no eggs so you don't have to worry about raw eggs in the ice cream. It is a lot smoother and creamier than other homemade ice creams.  -  19 Jul 2001  (Review from Allrecipes US | Canada)

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