Vanilla Ice Cream (Eggless and No Churn)

This homemade no-churn vanilla ice cream has all the richness of a traditional ice cream, and requires only 10 minutes of work. Learn this with easy video.

Recipe Source Link:https://www.mygingergarlickitchen.com/vanilla-ice-cream-recipe/

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RECIPE INGREDIENTS

» For Vanilla Ice Cream

• 1 teaspoons pure vanilla extract
• 2 cups cold heavy cream
• 1 can (14 ounces/397) sweetened condensed milk
• your favourite toppings, optional

RECIPE INSTRUCTIONS

» How to Make Vanilla Ice Cream

1. Refrigerate a mixing bowl for 1 hour.
2. Add 2 cups chilled whipping cream to the refrigerated mixing bowl.
3. Beat the cream on high until it forms stiff peaks.
4. Add the sweetened condensed milk and vanilla extract.
5. Whip everything until combined.
6. Cover with the cling film. Freeze for 2 hours.
7. Unwrap and stir well to combine.
8. Pour ice cream into a freezer safe container.
9. Cover and freeze for 6-8 hours or overnight.
10. Take the container out of the freezer and let it sit at room temperature for 5 minutes. Then scoop out ice-cream in a cup or cone.
11. Top with some your favorite toppings and serve.

RECIPE NOTES

1. For making this No churn vanilla ice cream recipe, always use heavy whipping cream which has a fat content of 35% or more.
2. I used vanilla extract for vanilla flavoring, but you can also use vanilla paste or vanilla bean paste.
3. Whip the ice cream after 2 hours when it has partially set. This would make sure that you get creamy ice cream without any ice crystals.
4. You can serve it as it it without any toppings. Adding toppings is completely optional here.