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No-Churn Ice Cream · Vanilla

No-Churn Vanilla Ice Cream

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for semisweet chocolate

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips

Step 1 of 9

Put a loaf pan in the freezer to chill while you mix.

Step 2 of 9

In a large bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the condensed milk, vanilla and salt together.

Step 3 of 9

In another large bowl,
beat the cold cream (how to whip cream) Whip cream Beat cold cream (or egg whites) until it holds air and thickens. 1. Chill the bowl and beaters for 10 minutes and keep the cream cold.2. Start on medium speed until the cream thickens and the beaters leave trails.3. Add sugar or vanilla now, if using.4. Beat on medium-high, checking often as it gets close. Done when: For topping: soft peaks that droop. For piping or folding: medium to firm peaks that hold their shape. How to whip cream: mistakes to avoid
with a hand mixer on medium-high until it holds
stiff peaks (how to soft and stiff peaks) Soft and stiff peaks How whipped cream and beaten egg whites look as they firm up, judged by lifting the beaters. 1. Stop the mixer and lift the beaters or whisk straight up.2. Soft peaks: the peak forms and slumps right over.3. Medium peaks: the peak holds but its tip curls down.4. Stiff peaks: the peak stands straight up and the mixture is glossy; you could tip the bowl and it stays. Done when: You stop at the stage the recipe asks for, checking every 15 to 30 seconds near the end. Safety: Raw egg whites in uncooked desserts: use pasteurized eggs or meringue powder for young children, pregnant people or anyone at risk.How to tell soft peaks from stiff peaks: mistakes to avoid
.

Step 4 of 9

Stir one big scoop of the whipped cream into the condensed milk to lighten it.

Step 5 of 9

Gently
fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
in the rest of the whipped cream in two additions, just until no streaks remain.

Step 6 of 9

Fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
in the chopped chocolate or other mix-ins if using.

Step 7 of 9

Scrape the mixture into the cold loaf pan, smooth the top and press plastic wrap right onto the surface.

Step 8 of 9

Freeze until firm enough to scoop.

Step 9 of 9

Let the pan sit at room temperature for a few minutes before scooping.

All done

Enjoy!

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Ingredients

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for semisweet chocolate

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips