This homemade no-churn ice cream is creamy, dreamy, and incredibly easy to make, no ice cream machine required! With just a few simple ingredients whipped up in 15 minutes, you can whip up a rich and smooth ice cream base that’s perfect for customising with your favourite flavours, mix-ins, or toppings. Ideal for summer desserts or for the ice cream lovers.
Homemade No-Churn Ice Cream, Easy Recipe with No Ice Cream Maker Needed
Homemade Vanilla Ice-cream (no churn)
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
4-6 Servings (680g of Ice Cream)
Prep Time
15 minutes
This recipe is incredible for summer and I learnt how to make it in Florence when I lived in Italy, it is actually called Florentine Gelato but we just call it no churn ice cream. It is the perfect recipe if you want to attempt making ice cream at home but you don't have a ice cream machine.
Ingredients
-
3 Large egg yolks
-
125g of Caster Sugar *Note 1
-
1 Tbsp of Icing Sugar *Note 1
-
500g of Thickened Cream (Heavy Cream or Whipping Cream) *Note 1
-
1/2 Tsp Vanilla Essence
Directions
Separate your egg whites from your egg
yolks. *Note 2
Add your egg yolks and caster sugar into a bowl, don’t let them sit there too long just pop them in and mix as the sugar can change/cook the egg yolks if let to sit too long. Mix the egg yolks and sugar together with a whisk attachment or hand held beaters until they are light in colour and nice and fluffy. Approx. 8 minutes* Note 3
Whip your cream, vanilla and icing sugar until it becomes firm peaks
Once both are done fold your yolk mixture into your cream, we don’t want to mix this roughly we need to fold as we don’t want to deflate our cream. I do this in 2 parts to make it easier I add half of the yolks, fold them in and then add the other half in. You want to fold it through until there is no yellow streaks left
Once it is all mixes pop into an airtight container into the freezer for at least 24 hours to set. try to use a container that doesn’t leave to much air inside so that it doesn’t go too icy.
One it is set after 24 hours you can serve and enjoy with your favourite toppings. You can use a spoon dunked in hot water to help get it out this icecream will set firmer but is delicious and creamy
Recipe Note
FAQ's & Notes
- I am in Australia and we have a few different names for ingredients so if you are in the US you may know Caster Sugar as Super Fine Sugar or Fine Sugar we want to use a fine white sugar which we call Caster in Australia so that is dissolves properly. You may call Icing Sugar powdered sugar and Thickened Cream may be known as heavy cream or heavy whipping cream
- Don't throw out your whites us them to make meringues or a egg white omelet
How long can I freeze it for:
If stored correctly it can last up to 3 months in the freezer but keep this in the correct size container so it stays nice.
Can I make different flavours:
Yes definitely you can add whatever you like, traditionally this is made with amoretti biscuits and liqueur but I have made the plain version to show you how to make it as a base. Just be careful if you are added liquid as it can change the consistency. Some variation examples below:
- Pistachio paste mixed in to make a pistachio flavour
- Chocolate Chips
- Cookies and cream, simply crush up Oreos and mix it through
- Lotus biscuits crushed up
- Nuts crushed up throughout
When to make this for an event:
Because you can freeze this one I would make it at least 2-3 days prior to your event. That way it is done and in the freezer chilling out ready to be eaten. Just make sure it is in an airtight container so it doesn’t crystalise. If you aren’t baking or cooking much you can simply make it the day before if you like but you can even make it a week in advance