Easy Vanilla Ice Cream

EASY 3 Ingredient Vanilla Ice Cream. Say goodbye to the ice cream maker and get excited about making your own vanilla ice cream with the aid of a simple blender.

Prep Time 5

Chill Time 8

Total Time 8 5

Servings

Calories 423kcal

Author Fay

INGREDIENTS

600 ml (2.54 cups) heavy cream
395 g (13.93 oz) sweetened condensed milk
3 teaspoon (3 teaspoon) vanilla bean paste

INSTRUCTIONS

Ensure the whipping cream is chilled.
Add the chilled cream, sweetened condense milk and vanilla to a blender.
Place the lid on the blender securely.
Blend the ingredients on a medium setting for 30 to 40 seconds only. Be cautious not to overmix, as this can lead to the development of an undesirable texture resembling butter.
Stop blending and check the consistency of the mixture. It should be smooth and well combined. If more blending is needed, do it in 5-second increments!
Pour the ice cream mixture into a freezer-safe container and smooth the top with a spatula. I used a metal loaf pan.
Place the container in the freezer and let the ice cream set for at least 6 hours or overnight.
Once the ice cream is fully set, scoop it into bowls or cones and ENJOY! Optionally, garnish with toppings like chocolate chips, nuts, or a drizzle of caramel.

NOTES

If you have a powerful blender, start with 20 seconds.

Overmixing can result in a butter-like texture. If you accidentally overmix, you can still freeze the mixture and enjoy a unique vanilla butter treat!

Before pouring the mixture into your freezer-safe container, you can fold through any of the flavour/texture suggestions listed in the post.

If your container doesn't have a lid, cover the surface of the ice cream in plastic wrap after the first hour in the freezer.

If your ice cream is too hard to freely scoop, let it sit on the counter for 5 minutes before serving.

Store any remaining ice cream in the freezer. Ensure the container is tightly sealed to prevent ice crystals from forming.

NUTRITION