It’s time for another week dedicated to one particular treat! (If you haven’t seen the the previous weeks, check those out here and here.) As we come into the warmer months in the Southern Hemisphere, (though it doesn’t feel like it!), I thought what better way to celebrate than to dedicate this week to ice cream. Just in time for summer!
To kick this week off I am beginning with the simple yet classic vanilla ice cream. To make this more simple this is a No Churn Vanilla Ice Cream, is only three ingredients and is probably one of the best ice creams I have ever eaten! Not exaggerating. I will admit this ice cream base was the first and only homemade ice cream I have ever made. Other traditional homemade ice creams either require a ice cream maker or use raw eggs and other strange ingredients while requiring a bit of elbow grease that I could never bring myself to do. #lazygirlproblems
With this recipe you only need a bowl, hand beaters and three ingredients.
First you beat cream until soft peaks form. You then add a tin of condensed milk and some vanilla essence and lightly beat that through. Pop that in a container in the fridge to set (preferably overnight) and that’s it! Seriously so simple. To make this the best ice cream you will ever make (and eat) make sure you use proper vanilla essence not the cheap imitation flavour. Trust me, it makes all the difference.
This ice cream does set hard so I like to to dish some into a bowl and let it sit for a few minutes until its lovely and creamy and soft. If you don’t have hand beaters or you want to get in a workout while making ice cream, you can just use a whisk to whip the cream.
You can use this ice cream to replace vanilla ice cream in any recipes too. (Remember my Chocolate Brownie Cookies and Cream Freak Shake?!)
- 600 mL Cream
- 1 Tin Condensed Milk'
- 1 - 2 Tsp Vanilla Essence
- With a beater, beat the cream until soft peaks form.
- Add the condensed milk and the vanilla essence and lightly beat until it is all combined.
- Pour into a container and place in the freezer to set (preferably overnight).
- I have found it is set enough after four hours if you like a soft serve consistency.