Easy No-Cook Vanilla Ice Cream
A recipe that does not require a stove. I love this when I need a quick vanilla ice cream base. Sometimes I add a tablespoon of malted milk powder in addition to the powdered milk, but I took it out of the recipe so as not to scare people away with so many powders! For the regular milk powder, I used Bob's Red Mill brand which has a really clean dairy flavor.
Servings 8 just an estimate
Cost 5
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tablespoon vanilla bean paste Nielsen Massey
- ¾ cup sugar** (150 grams)
- 2 tablespoons nonfat dry milk powder
- ⅛ teaspoon xanthan gum (optional)
- ¼ teaspoon salt
- 1 tablespoon vodka
Instructions
- Put cream, milk and vanilla paste in a blender container.
- Mix together the sugar, dry milk, xanthan gum (if using), and salt, then add to the blender container. Add vodka if using.
- Blend for about a minute, then pour into ice cream maker and churn as per manufacturer's directions OR chill for a few hours, whisk again, then churn. If you have the time, I recommend chilling the mixture for at least 20 minutes before churning. Chilling gives more time for the xanthan gum and the milk powder to hydrate, and the result is usually ice cream that is a bit smoother.
Notes
For more scoopability, omit 2 tablespoons of sugar and add 2 tablespoons golden syrup or corn syrup. It improves the texture a little bit, but the ice cream is still great with just sugar. You can also increase scoopability by swapping 2 tablespoons sugar of 3 tablespoons of allulose.