Vanilla Ice Cream
Prep Time
10 mins
Freeze Time
6 hrs
Total Time
6 hrs 10 mins
My Homemade Vanilla Ice Cream is the creamiest with just 4 ingredients and a mixer, no ice cream maker needed. Rich, easy, and irresistible!
Course:
Dessert
Cuisine:
American
Servings: 2 pints
Ingredients
- 2 cups (16 fl oz/480 ml ) heavy whipping cream , cold
- 1 can (14 oz/ 400 g) sweetened condensed milk , cold
- 2 teaspoons vanilla extract
- 1 vanilla bean pod , cut open with seeds scraped out
Instructions
-
Using a stand mixer fitted with a whisk attachment whip the cold cream on medium high speed until soft peaks form. (You can also do this with a hand mixer).
-
Turn off the mixer and add the condensed milk, vanilla extract and vanilla bean seeds. Then whisk on high speed until the mixture is thick and stiff peaks form.
-
Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before serving.
-
Keep stored in the freezer for up to 6 weeks.
Recipe Notes
- Adjust the Sweetness: You can reduce the condensed milk by about ¼ for a less sweet ice cream. Keep in mind that sugar helps prevent ice crystals, so the texture may be slightly firmer.
- Balance the Flavor: Adding ⅛ to ¼ teaspoon of salt can help cut the sweetness and bring out the vanilla taste.
- Chill Your Ingredients: Use cold condensed milk and cream straight from the fridge—cold ingredients whip up faster and more reliably.
- Don’t Overwhip the Cream: Stop whipping once you reach stiff peaks. Overwhipping can turn the cream into butter and cause the mixture to separate.
- Freeze at the Right Temperature: Make sure your freezer is set to -18°C (0°F) for the ice cream to set properly and maintain a creamy texture.
- Add a Topping or Sauce: Elevate your ice cream with a drizzle of Salted Caramel Sauce, Chocolate Sauce, Raspberry Sauce, Butter Fudge, or some fresh Macerated Blueberries.