15-Minute No-Churn Vanilla Ice Cream
Whipped cream and sweetened milk frozen without machinery. Combine ingredients, freeze flat, break up, process smooth, and refreeze for homemade ice cream in under five hours. Simple method needs no ice cream maker.
Ingredients
- 3 ¼ cups heavy cream
- 1 cups 2% reduced fat milk
- ¾ cups powdered confectioners sugarcaster sugar1:1.2sweetener
use slightly more as it is less fine
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Instructions
- 1
Combine heavy cream, milk, powdered sugar, vanilla extract, and salt in a large bowl
- 2
Whisk until combined
- 3
Pour mixture into a large plastic bag
- 4
Lay bag flat on a baking sheet and press to remove air
- 5
Place sheet in freezer until just frozen, about 2.5 hours
- 6
Remove from freezer and bend bag back and forth to break up the mixture
- 7
Remove ice cream pieces from bag and place in a food processor
- 8
Process until smooth, about 2 minutes
- 9
Pour processed mixture into a loaf tin
- 10
Freeze for 2 hours or until firm
- 11
Serve
Tips
Press the bag firmly to remove air before freezing for better texture
Breaking up the mixture midway prevents large ice crystals
Process in a food processor for the smoothest result
Good to Know
Cover and freeze up to 2 weeks in airtight container
Prepare through step 9 up to 3 days in advance; freeze until serving
Let sit at room temperature 5-10 minutes before scooping for easier serving
Common Mistakes
Whisk thoroughly to avoid streaks of unmixed ingredients
Remove air completely from bag to prevent large ice crystals forming
Process until fully smooth to achieve creamy texture rather than icy