There’s something magical about scooping out your own ice cream, especially when you know it took barely any effort. You don’t need a fancy ice cream maker, an egg custard or a long list of ingredients. This no-churn version uses just three things, whipped cream, sweetened condensed milk and vanilla, and the result is rich, smooth and scoopable. The condensed milk does most of the work, sweetening the mix and keeping it creamy, so there are no icy crystals to worry about. It takes about ten minutes of hands-on time, and the freezer does the rest. Here’s how to make it step by step.
Gather your three ingredients
For a small batch, you’ll need about two cups (roughly 480 ml) of chilled whipping cream, one tin of sweetened condensed milk, about 400 grams, and one to two teaspoons of vanilla essence. A few things matter here. Use whipping cream with at least 35 percent fat, as lighter cream won’t whip into stiff peaks. And make sure you pick sweetened condensed milk, not evaporated milk, since the sugar is what gives this ice cream its soft, creamy texture.
Whip the cream until it’s stiff
Chill your mixing bowl and beaters for about fifteen minutes before you start, because cold cream whips faster and holds its shape better. Pour the cream into the bowl and beat it on medium-high speed for about two to three minutes, until stiff peaks form. That means that when you lift the beaters, the cream stands up on its own. Stop as soon as it gets there, because overbeating turns the cream grainy and starts to separate into butter.
Fold everything together
In a separate large bowl, whisk the condensed milk and vanilla together until they’re smooth. Now add the whipped cream in two or three batches, folding it in gently with a spatula, rather than stirring. This is the most important step, since all that trapped air is what makes the ice cream light and creamy. Keep folding until you see no white streaks, then stop. The mixture should look thick, fluffy and smooth.
Freeze it
Pour the mixture into a loaf tin or an airtight container, and smooth the top with a spatula. Press a sheet of parchment paper or cling film directly onto the surface, which helps prevent ice crystals from forming, then cover with a lid. Freeze for about six to eight hours, or overnight, until firm. If you’d like a soft-serve texture, you can try it after two to four hours. Allow it to sit at room temperature for a few minutes before scooping.
Scoop and make it your own
The plain vanilla version is lovely, but this base is easy to play with. Before freezing, fold in cocoa powder for a chocolate version, a spoon of instant coffee for a coffee flavour, or a pinch of cardamom and chopped pistachios for an Indian twist. A cup of thick mango pulp gives a quick mango ice cream during summer. Keep any leftovers covered in the freezer, and try to enjoy them within a week or two for the best texture.With nothing more than a tin of condensed milk, a carton of cream and a bit of patience, you can make ice cream that tastes like it came from a shop. Once you’ve tried it, you’ll probably find yourself looking for new flavours to add.
Disclaimer:
This article is intended for general informational purposes only and is not a substitute for professional dietary advice. This ice cream is high in sugar, fat and calories, so enjoy it in moderation, and people with diabetes or other dietary restrictions should consult a doctor or dietitian. It contains dairy, so it isn’t suitable for people with milk allergies or lactose intolerance. Keep it frozen, and discard it if it smells or tastes off.
