So tasty! This recipe takes heavy whipping cream, sweetened condensed milk, and good quality vanilla extract to make a delicious frozen treat. If you’ve tried our Chocolate icebox ice cream recipe, you know this will taste good.
So simple! This ice cream takes just four easy steps! Just make a sugar syrup in the microwave, whip the cream, fold in the other ingredients, and throw it in the freezer to enjoy later. You’ll find it so much easier than churning the ice cream.
What Makes Icebox or No-Churn Ice Cream so Special?
You’ll find that no-churn ice cream and churned ice cream are quite similar in taste– and that’s how it should be. You still have all the great frozen, creamy flavors, but no-churn ice cream becomes soft and smooth by whipping the cream, folding in the ingredients, and freezing it instead of churning the ingredients together. You’ll notice that it’s a lot easier to make and you still get the same great taste.
About the Vanilla Icebox/ No-Churn Ice Cream
This is a sister recipe to our Chocolate Ice Box Ice Cream Recipe. Instead of using chocolate syrup to make your ice cream, this recipe uses a sugar syrup to sweeten your ice cream. It’s not quite as simple as the chocolate ice cream recipe but is still an easy recipe. If you find this vanilla no-churn ice cream too rich or want a little less guilt from eating ice cream, try our lighter vanilla no-churn ice cream recipe made with skim milk and Splenda. Since the vanilla is providing the flavor, use a good quality vanilla extract. Ingredients:
1/4 cup granulated sugar
1 pinch salt
1 tablespoon corn syrup
1/4 cup water
2 cups heavy whipping cream
1/2 cup sweetened condensed milk
1 1/2 tablespoon vanilla extract
Mix the granulated sugar, salt, corn syrup, and water in a microwave-safe bowl until the sugar is dissolved. Heat it in the microwave until it simmers, stirring once. Place the bowl of sugar syrup in the refrigerator or freezer until well cooled.
Beat the whipping cream with an electric mixer until soft peaks form.
Fold in the sweetened condensed milk, vanilla extract, and sugar syrup.
Pour it into a one-quart pan or baking dish and freeze.
Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in the freezer.