Vanilla Ice Cream (No-Churn)
A creamy three-ingredient no-churn vanilla ice cream, made with whipped cream and condensed milk. No machine needed, and a base for many flavours.
This is the base recipe for almost every ice cream we make in class. Chilled whipping cream is whipped to stiff peaks to trap air, then folded into sweetened condensed milk and vanilla. Because the air is already in the cream, you need no ice cream machine and no stirring while it freezes. It sets scoopable, smooth and rich. Keep it as a plain vanilla to serve with warm cakes, brownies and fruit, or stir in nuts, fruit pulp or chocolate once you are comfortable with the method.
Method
- Chill the mixing bowl and beaters in the freezer for 15 minutes. Keep the cream in the fridge until the very moment you start.
- Pour the cream into the cold bowl and whip on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted and should not slump.
- In a separate large bowl, whisk the condensed milk, vanilla, salt and milk powder (if using) until smooth.
- Add one third of the whipped cream to the condensed milk and fold gently with a spatula to loosen the mixture.
- Add the remaining cream and fold in slow, wide strokes until no white streaks remain. Do not stir hard, or the air will be lost.
- Transfer to a lidded 1-litre container, smooth the top and press a sheet of butter paper directly on the surface.
- Cover and freeze for at least 6 hours, or overnight, until firm.
- Rest at room temperature for 5 minutes before scooping.
Chef's tips
- Cold is everything: cold cream, cold bowl and cold beaters whip faster and higher.
- Stop whipping the moment stiff peaks form; over-whipped cream turns grainy and buttery.
- Fold, do not whisk, once the cream goes in.
- Butter paper pressed on the surface prevents ice crystals from forming on top.
What to serve it with
Scoop over warm brownies, eggless chocolate cake or fresh mango slices, or serve in cones with chocolate sauce.
Storage
Keep covered in the freezer for up to 2 weeks. Always cover the surface to prevent ice crystals.
Variations
- Swap the vanilla for 1/2 tsp cardamom powder for an elaichi ice cream.
- Fold in 1/2 cup crushed biscuits or chopped nuts just before freezing.
- Stir in 1/2 cup tutti frutti for a classic Indian-style ice cream.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I make ice cream without condensed milk?
Condensed milk gives sweetness and a soft texture without needing cooking. You can replace it with a cooked custard base of milk, sugar and cornflour, but then the recipe and method change.
Why is my no-churn ice cream icy?
Usually the cream was under-whipped, the mixture was stirred too hard, or the container was left uncovered. Whip to stiff peaks, fold gently and press butter paper over the surface.
Which cream should I use for ice cream?
Use dairy whipping cream with at least 25% fat that is sold chilled or in a tetra pack for whipping. Regular fresh cream or cooking cream often does not whip well enough.
How long does ice cream take to set?
Six hours is the minimum for a scoopable set; overnight is better. The thickness of the container and your freezer temperature affect the time. Test by pressing the surface; it should feel firm all the way through.
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