Quick & Easy Homemade Ice Cream

With warm weather (hopefully) around the corner, it’s a perfect time to spend your at-home days learning how to make one of our favorite summertime desserts.

Scientists have found that just a spoonful of this popular dessert lights up the same pleasure centre in the brain as winning a game or listening to your favorite music. While the store-bought stuff is good, there is nothing like making something yourself. Not only is making something like this a rewarding experience, but you also know what goes into it so you can limit ingredients you do not want and hence prevent unknown additives in food. Finally, it’s not hard to make a batch of really rich ice cream, with ingredients readily available at home. 

The following recipe is very simple and easy – with only 3 ingredients folded into one another to make the foundation of the ice cream. That’s what makes this recipe great because it uses just 3 ingredients, it’s homemade, and it’s no-churn. No-churn ice cream means that there is no need for an ice cream maker, but the result is still amazing ice cream that is ready to enjoy in just a few hours. Martha Stewart is popularly credited for this recipe, but like many recipes, this one is open for customization to suit one’s taste and desires.

For example, last summer I made mango-flavored ice cream using this recipe, and it turned out great! I added 4 cups of mango pulp to the condensed milk mixture before I folded the ingredients together. 

Before we get started, here are some fun facts about ice cream:

• The first ice cream recipe was found in a recipe book from 1665.
• America, Australia, and Norway consume the most ice cream out of all countries.
• Chocolate ice cream was invented before vanilla.

Recipe for easy 3 Ingredient No-Churn Ice Cream:

Prep: 15 mins

Freeze Time : 3-5 hours 

Yield: Makes 1 standard loaf pan

Ingredients

• 1 (14-ounce) can be sweetened condensed milk
• 1 1/2 teaspoons vanilla extract (or vanilla bean paste)
• 2 cups heavy whipping cream, chilled

Steps to Make It

1. Gather the ingredients and place a 9 x 5-inch loaf pan in the freezer.
2. In a medium bowl, combine the sweetened condensed milk with the vanilla extract. Whisk or stir the mixture until thoroughly blended.
3. In a mixing bowl with an electric mixer, beat the whipping cream until it forms stiff peaks.
4. Add a flavor of your choice (if you wish), at this stage to the sweetened condensed milk mixture and stir gently until well blended. If you do not add a flavor, this recipe yields plain vanilla ice cream. 
5. Pour the condensed milk mixture into the whipped cream and fold with a spatula or spoon until no streaks remain.
6. Pour the ice cream mixture into the chilled loaf pan and spread it evenly. Return the pan to the freezer.
7. If desired, add any additional optional ingredients (mix-ins) to the ice cream after 2 hours. Swirl to distribute the add-ins and return the pan to the freezer. Freeze for about 3 hours longer or until very firm.

Some Mix-in ideas: Chunks of chocolate, cookie crumbs, chopped toasted nuts, white/milk/dark chocolate chips, brownie bits, frozen strawberries, caramel bits, 

1. Remove the ice cream from the freezer and let it stand for about 10 minutes to soften slightly.
2. Scoop the ice cream into dessert dishes and garnish with your favorite sauces and ice-cream toppings. Enjoy.
   

Recipe Variations Ideas 

• No-Churn Chocolate Ice Cream: Whisk 1/2 cup of unsweetened cocoa powder into the sweetened condensed milk along with the vanilla and salt.
• No-Churn Coffee Ice Cream: Dissolve 1 1/2 tablespoons of instant coffee granules in 1 tablespoon of warm water. Add the coffee mixture to the sweetened condensed milk along with the vanilla and salt.
• No-Churn Irish Cream Ice Cream: Omit the vanilla and add 2 tablespoons of Irish cream liqueur and a dash of ground cinnamon to the sweetened condensed milk along with a pinch of salt.
• No-Churn Lemon Ice Cream: Reduce the vanilla extract to 1 teaspoon. Add 2 tablespoons of lemon juice and 1 tablespoon of finely grated lemon zest to the sweetened condensed milk along with a pinch of salt.

I hope this recipe was helpful, and that you enjoy your homemade ice cream!

Inspired by this recipe

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