July 15, 2018 (last updated Jun 30, 2022) by Amber Brady 4 This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All
opinions shared are my own. You can review my full disclosure policy here. Jump to Recipe Easy vanilla ice cream made with or without cream (just milk). No eggs and no cooking required! *Thanks to Bosch for providing me with the mixer and ice cream attachment for this post. The summer heat is on! With every day in the 90’s we are desperate to keep cool. So we’ve been playing with our new ice cream maker. It fits right inside of my Bosch Mixer. All you need is ice and rock salt to freeze your ice cream.  Easy Vanilla Ice CreamI wanted to make ice cream with ingredients I have on hand at all times. So we used milk, granulated sugar, and vanilla extract for an easy vanilla ice cream. No eggs, and no cooking. You simply whisk the milk, sugar, and vanilla together until the sugar dissolves and then put it in an ice cream maker until it freezes. (Approximately 30+ minutes depending on your mixer.) Milk vs. Cream (and Other Options)DISCLAIMER: Milk alone simply does not have the fat needed for a “creamy” ice cream texture. The texture is more like Italian ice. Think of it like powdery snow that melts in your mouth with the creamy taste of sweetened milk. We used whole milk, but any milk would work. Just keep in mind, the lesser the fat, the more icy the texture will be. We also tested Half & Half (half whole milk and half heavy cream) and it was slightly more creamy, but still not the texture of a custard based ice cream. The creamiest non-fat version of ice cream that I have made is this Triple Berry Frozen Yogurt. Which is half skim milk, and half non-fat Greek yogurt. The texture is the closest to a custard based ice cream, which makes it a great alternative to full-fat ice cream. My kids are loving this easy vanilla ice cream right now. We add fresh fruit or crushed Oreos on top to make it extra special, but we’ve made 3 batches already and I guarantee we’ll be making more! Ingredients
Other Items:
Instructions
NotesNOTE: Since this is not a custard based ice cream, the texture is more like Italian ice. Think of it like powdery snow that melts in your mouth with the creamy taste of sweetened milk. NO ICE CREAM MACHINE: Pour the mixture into a shallow freezer-safe dish and put it in the freezer. Stir every 2-4 hours once ice crystals form. Tip: Use a fork or potato masher to scrape and fluff the ice cream mixture once it starts to solidify. *Half & Half (or half milk and half heavy cream) works well too. Nutrition Information: Yield: 16 Subscribe via Emailget new recipes free via email: Is heavy cream used to make ice cream?Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.
What does heavy cream do in ice cream?Heavy cream works well to give vanilla ice cream a rich flavor but may take away from the flavor of other ingredients when adding flavorings. If using heavy cream be sure the ice cream does not get over churned because the heavy cream can start to create a buttery texture and taste in the ice cream.
How do you substitute heavy cream for milk in ice cream?If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk.
How can I make ice cream at home?Method #1: Two Ingredient Ice Cream
Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze.
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How to make homemade ice cream with heavy cream
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