Vanilla Ice Cream

13th June 2024

There's nothing quite like the taste of vanilla ice cream, a staple dessert beloved in every household. But why settle for store-bought when you can make it at home? This homemade vanilla ice cream is a healthier alternative, giving you that pure flavour of vanilla without any unnecessary extras. This recipe also doesn’t require an ice cream maker!

Timings

Prep Time - 5 minutes

Chilling Time - 6 hrs - overnight

Total Time - Approx. 6 hrs +

* Timings are approximate

Equipment

No Ice Cream Maker Needed! One of the best things about this recipe is its simplicity—you won’t need an ice cream maker to enjoy homemade vanilla ice cream.

  • Electric hand whisk / Stand mixer

  • Scale

  • Rubber spatula

  • Freezer safe airtight container

Ingredients

* I have also included the brands that I use below that will help minimise the use of ultra-processed ingredients

Vanilla Ice Cream

  • 400ml Double Cream, any supermarket owned brand (check for brands containing double cream as it’s only ingredient)

  • 1 Can (397g) Condensed Milk, Carnation brand (contains only 2 ingredients)

  • 1 Tbsp Vanilla Extract OR Paste / 1 Vanilla Bean Pod (I use Taylor & Colledge Organic Vanilla Bean Paste)

  • A Pinch of Maldon Sea Salt

Tips

Tips for the Perfect Ice Cream:

  • Quality Ingredients - Use high-quality ingredients and vanilla extract for the best flavour. Consider using vanilla bean pods for an even richer taste and a classic speckled look.

  • Texture - For a softer, more scoopable texture, let the ice cream sit at room temperature for a few minutes just before serving.

  • Mix-ins - Get creative by folding in your favourite mix-ins like chocolate chips, fresh fruit, or cookie pieces just before freezing.

Instructions

  1. In a large mixing bowl or stand mixer combine 400ml double cream, 1 can (397g) condensed milk, 1 Tbsp vanilla extract and a pinch of maldon sea salt.

  2. Whisk the ingredients on medium-high using an electric hand whisk or stand mixer, till stiff peaks form. Keep an eye on this and avoid whisking for too long as your mixture can begin to curdle.

  3. Use a rubber spatula to fold in the ingredients, ensuring everything is well combined.

  4. Place the mixture into an airtight and freezer safe container for at least 6 hours (freezer temp. of minimum -15°C), but overnight is best.

  5. Store in the freezer for up to 2 weeks!