Name: Homemade Vanilla IceCream Recipe
Prep time: 5 min
Total time: 485 min
Ingredients: ½ Cup Whipping Cream; ¾ Cup Condensed Milk; 1 tsp Vanilla Essence

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Homemade Vanilla IceCream Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. Made with just 3 ingredients, there is no need for any fancy equipment, ice cream makers, and that too no cooking, no churning required for every 1 hour. It’s so easy, super delicious, creamy, and soft just like the store-bought ones. The ingredients are also straightforward- whipping cream, condensed milk, and vanilla essence is what you need, that too with low-fat cream( less than 25% fat). In branded icecreams, usually heavy whipping cream or double cream (more than 50% fat) is used, along with ice cream stabilizers like CMC (Carboxymethylcellulose) and GMS (Glycerol monostearate) available in supermarkets. But this ice cream melts sooner than the one made with heavy whipping cream, furthermore, I have shared a technic to avoid the formation of ice crystals over the icecream, so read the recipe till the end. Continue reading for more interesting facts, tips, and FAQ…..

Recipe Highlights

Just 3 ingredients required: cream, condensed milk, vanilla extract (or vanilla bean)
Egg-free
No-Churn or ice cream maker necessary
Prepared with a blender
Literally takes seconds to make
The fluffiest, most succulent homemade ice cream

✔ Cream
-Use good quality fresh cream for a creamy texture
-Use only the thick portion of the cream. Avoid the liquid part as it prevents the ice cream to thicken soon.

✔ Recipe Alert Stage
-Do not whip the cream too much, as then the cream would get churned into butter.

✔ Condensed Milk
-It will add sweetness to the ice cream and help with the texture.

✔ Can I use sugar instead for sweetness?
-Yes, condensed milk can be replaced with 1/2 cup of sugar. But adding sugar more than mentioned quantity will give a runny texture.

✔ Freezing Time
-Recommended freezing time is 8 to 10 hours or overnight at maximum cooling.

✔ Shelf life
-Stays good for 10 to 15 days

FAQs

✔ Why my ice cream falls flat?
-Remember not to over whisk as then the ice cream mixture can fall flat.

✔ How to avoid the formation of ice crystals over freezing?
-Cover the top of the ice cream mixture with butter paper to prevent the formation of ice crystals over the ice cream.

✔ Why my ice cream is not pure white in color?
-Adding vanilla essence more, will change the color of the ice cream

✔ Ice cream turns runny
-If the ice cream has more sugar content
-If it is not properly frozen

✔ Can I make some variations?
Yes a lot, keep this ice cream recipe as a base

Mango Icecream – add 1 cup mango pulp
Chocolate Icecream – add 2 to 3 tablespoons cocoa powder or drinking chocolate in a bit of warm milk and whisk well
Rose IceCream – add 2 to 3 tablespoons of rose syrup.
Pistachio Icecream – add ½ cup chopped or coarsely crushed pistachios.
Butterscotch Icecream – add ½ cup of butterscotch chips
Tutti Frutti Icecream – add ½ cup of tutti frutti
Dry Fruit Icecream – add ½ cup of chopped dry fruits.

Check my other Summer Refreshing Recipes like
1. Fruit Salad
2. Kulfi
3. Pineapple Salsa
4. Grape Popsicle
5. Masala Chaas
6. Thandai

Easy Vanilla Icecream

Homemade Vanilla IceCream Recipe

Priya Santhamohan

Homemade Vanilla IceCream Recipe is made with just 3 ingredients, there is no need for any fancy equipment, ice cream makers, and that too no cooking, no churning required for every 1 hour.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 0 mins

Freezing Time 8 hrs

Total Time 8 hrs 5 mins

Course Ice Cream Recipes

Cuisine World

Servings 4 Servings

Calories 218 kcal

Equipment

Electric Whipper
Aluminium Foil
Mixing Bowl

Ingredients

½ Cup Whipping Cream
¾ Cup Condensed Milk
1 tsp Vanilla Essence

Instructions

Measure 1/2 cup of fresh cream, 3/4 cup of condensed milk, and 1 tsp of vanilla essence (don't add vanilla essence more, as it will change the color of the ice cream).
Notes: Use only the thick portion of the cream. Avoid the liquid part as it prevents the cream to thicken soon. Also, use good quality cream for a creamy texture in the ice cream.
Quick Tips: adjust the sweetness by reducing or increasing the condensed milk quantity.
In a mixing bowl, add the thick fresh cream.
Quick Tips: reserve the liquid part of the cream and use it for garnishing the gravies.
Using an electric blender or hand whisk, beat till thick. At full speed, begin to whip the cream. Time will vary depending on the fat content in the cream, it takes about 3 to 4 minutes.
Notes: Do not whip too much, as then the cream would get churned into butter.
Whip till soft and then pour 3/4 cup of condensed milk.
Whisk gently for 50 seconds and then add the vanilla essence.
Finally, give a quick whisk but ensure everything is blended well.
Quick Tips: Remember not to over whisk as then the ice cream mixture can fall flat.
The ice cream mixture before freezing looks like this.
I sealed the same bowl tightly with aluminum foil, as it is freezer safe. Else, transfer the ice cream mixer to an airtight container.
Freeze the ice cream for 8 to 10 hours in maximum cooling. But, overnight freezing is the best.
Quick Tips: Cover the top of the ice cream mixture with butter paper to prevent the formation of ice crystals over the ice cream. But ensure that the butter paper touches the ice cream surface.
The next day, take the bowl or container out. Before serving, keep the ice cream bowl for some minutes at room temperature.
Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup or decorate with sprinkles or nuts as per your wish.
Notes: consume immediately as this ice cream melts quickly than the ones prepared with heavy whipping cream.
Do try this Homemade Vanilla IceCream Recipe for this coming summer season.

Video

Notes

Tips for Vanilla IceCream Recipe

Use good quality fresh cream for a creamy texture in the ice cream. I used Amul Fresh Cream.
Use only the thick portion of the cream. Avoid the liquid part as it prevents the ice cream to thicken soon.
The liquid part of the cream can be used for the gravies like Rajma Masala, Dal Makhani, Paneer Butter Masala, etc.
I whipped the cream for 3 to 4 minutes till soft peak consistency. But time will vary depending on the fat content in the cream.
Ensure not to whip the cream too much, as then the cream would get churned into butter.
Adjust condensed milk as per sweetness preferred for this Homemade Vanilla Icecream Recipe.
Condensed milk can be replaced with 1/2 cup of sugar. But adding sugar more than mentioned will give a runny texture. While you scoop the ice cream it will melt fast and will not be creamy.
Add vanilla essence just as given in the ingredients, else the color of the icecream changes.
Never over whisk the ice cream mixture at any stage, otherwise, the ice cream falls flat.
Cover the top of the ice cream mixture with butter paper to prevent the formation of ice crystals over the ice cream. But ensure that the butter paper touches the ice cream surface.
Recommended freezing time is 8 to 10 hours at maximum cooling or overnight freezing is the best.
This ice cream melts quickly than the ones prepared with heavy whipping cream, so consume quickly.

Keyword Homemade Vanilla Icecream Recipe, Vanilla Ice Cream Recipe, Vanilla Ice cream recipe indian, Vanilla Icecream Recipe Indian

Homemade Vanilla Icecream Recipe

Method for Homemade Vanilla IceCream Recipe

1. Measure 1/2 cup of fresh cream, 3/4 cup of condensed milk, and 1 tsp of vanilla essence (don’t add vanilla essence more, as it will change the color of the ice cream).
Notes: Use only the thick portion of the cream. Avoid the liquid part as it prevents the cream to thicken soon. Also, use good quality cream for a creamy texture in the ice cream.
Quick Tips: adjust the sweetness by reducing or increasing the condensed milk quantity.

2. In a mixing bowl, add the thick fresh cream.
Quick Tips: reserve the liquid part of the cream and use it for garnishing the gravies.

3. Using an electric blender or hand whisk, beat till thick. At full speed, begin to whip the cream. Time will vary depending on the fat content in the cream, it takes about 3 to 4 minutes.
Notes: Do not whip too much, as then the cream would get churned into butter.

4. Whip till soft and then pour 3/4 cup of condensed milk.

5. Whisk gently for 50 seconds and then add the vanilla essence.

6. Finally, give a quick whisk but ensure everything is blended well.
Quick Tips: Remember not to over whisk as then the ice cream mixture can fall flat.

7. The ice cream mixture before freezing looks like this.

8. I sealed the same bowl tightly with aluminum foil, as it is freezer safe. Else, transfer the ice cream mixer to an airtight container.
Freeze the ice cream for 8 to 10 hours in maximum cooling. But, overnight freezing is the best.
Quick Tips: Cover the top of the ice cream mixture with butter paper to prevent the formation of ice crystals over the ice cream. But ensure that the butter paper touches the ice cream surface.

9. The next day, take the bowl or container out. Before serving, keep the ice cream bowl for some minutes at room temperature.

10. Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup or decorate with sprinkles or nuts as per your wish.
Notes: consume immediately as this ice cream melts quickly than the ones prepared with heavy whipping cream.

Do try this Homemade Vanilla IceCream Recipe for this coming summer season.