No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

My first few memories of enjoying ice-creams are very fresh in my mind. Small, perfect white scoopfuls in a plastic cup with a handy wooden spoon. The flavour was Vanilla, always Vanilla. Nothing exotic or fancy…just some good old sweet, delicious and classic Vanilla 😍 And ever since then, Vanilla happens to be my go-to flavour for desserts, specially ice-creams!

Most people will agree with me when I say it’s alost everyone’s  favourite flavour of ice-cream. A no-fringe, straightforward Vanilla ice-cream is such a comfort food at times. The summers, for one, call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Eggfree Vanilla Ice-Cream 🍦🍦

There was a time when just three or four flavours ruled the roost…back when we were kids Tutti Frutti ice cream was what most of us kids got and the elders picked butterscotch ice cream or some such basic flavour. But going out for ice cream these days is such a task …I look at the array of new flavours we can try and I am overwhelmed at the choices thrown at me….I almost get confused and pick something I can identify with and make my peace with it😄😄😂….hubby, on the other hand is the adventurous type and keeps trying new flavours…at times, even he’s in for a rude shock and looks at me sheepishly!

Look at the creamy, luscious texture of the ice cream. Each spoonful is melt in the mouth good and has no ice crystals either. Making eggfree ice creams is indeed a treat and so so fun. I have added neither CMC nor GMS to this recipe and it just doesn’t need any! Just some basic pantry ingredients and a bit of prepping is all you need. But ensure that you use good quality Vanilla extract or essence. It’s the Vanilla that will give you the flavour and the beautiful aroma 😊

I rarely add chocolate syrup or any toppings to my Vanilla ice cream but these cute little sugar sprinkles looked too adorable to miss during my recent visit to my favourite baking needs store and I picked it…and these do add a touch of colour to the pristine white ice cream 😍 the prettiest pastel shades ever ☺️

Anyways…so I will share this recipe now, its quick but needs a few things to be done before you start with actual preparation. Let’s get on with it…

Yield: serves 4-5 (makes about 7-8 small scoops)

Equipment: a manual or an electric whisk, an aluminium tin or any freezer safe container to set the ice cream, a large stainless steel bowl, measuring cups/ spoons, silicon or rubber spatula.

Ingredients:

400 ml sweetened condensed milk

1+3/4 cup full fat whipping cream (heavy cream/ double cream)

1+1/2 tsp vanilla extract

Method:

To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.

Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.

Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore. Use a silicon or a rubber spatula and gently fold everything together in the bowl. Make sure the bowl is kept on an ice bed all through the process.

Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.

After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.

That’s it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Eggfree Vanilla Ice Cream is ready 😊

To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

I think…after all my love for Popsicles, I can definitely say that Vanilla ice cream is my favourite 😋

Love,

Shreya💝

 

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Mango & Tutti Frutti Ice Cream

My love for a Popsicle is eternal…but I do love a bowlful of creamy, delicious ice cream! Yes I have a rather good collection of ice creams on my blog here…all super tempting 😛

But how could I miss out on sharing a recipe for Mango Ice Cream…the King of fruits😍 this recipe is adapted from my No Churn Orange ice cream recipe with a bit of change… So basically it’s a no churn, no cook, eggless ice cream that requires just 3 key ingredients!

I have added tutti frutti just because I felt like it…it’s completely optional or you can replace it with some chopped nuts or Choco chips…even butterscotch chips!😊 The choices are endless…and you always have the option of keeping it plain.

Since I like the fuss-free way of doing things…this ice cream had to be no-churn! Simply whisk everything well…and dump it in the freezer for 6-7 hours. The texture is beautiful and the flavour is absolutely spot on!

Anyways…let’s get going with the recipe… It’s just a 15 min prep job…and the freezer takes care of the rest.

Yield: easily serves 4

Equipment: a electric whisk (manual whisk works too), a large stainless bowl, a rubber spatula, a Tupperware or an Aluminium container to set the ice cream.

Ingredients:

200 ml Amul whipping cream

1/2 cup icing sugar

pulp of 3 medium sized Alphonso mangoes

1/2 cup mixed tutti frutti (optional)

Method:

You will need to keep the stainless steel mixing bowl and the manual whisk or the electric whisk attachments in the refrigerator for about 30 mins to chill before you use them.

Then, add the cream to the chilled bowl and whisk it well until you achieve soft peaks. I have used an electric whisk so it took me about 4-5 mins to get the task done. If you’re using a manual whisk, you may need 10-12 mins for the cream to have soft peaks. But be careful to not over whisk the cream, because it may split.

Next, add the mango pulp & icing sugar to the whipped cream and whisk these together for a minute or two or just until everything has combined well. Lastly, add the tutti frutti or anything you wish to add & fold it in using a rubber spatula or leave it as it is. Pour the mixture into an aluminium bowl or a Tupperware/ any freezer safe container and freeze it for 6-7 hours or overnight.

Before you serve the ice cream, let it thaw for about 5-7  mins at room temperature and then scoop out the ice cream!! That’s it😀

Notes:

If you don’t have Amul whipping cream, you may use any other brand or even non-dairy whipping creams.

You can add more icing sugar as per taste. The reason we use icing sugar here instead of regular sugar is because it helps setting the ice cream with a perfect texture.

You can use canned mango pulp too if you don’t have fresh mangoes available.

Hope you try this soon 😋

Love,

Shreya❤️

Grape Ice Cream

Summer is around the corner…felt a few waves of heat in the last couple of days. It’s the season to make my homemade ice creams again! 🤓🤗🤗 Yayyy!

All those of you, who have have been a regular around here will know how I adore making my own ice creams! 😍 If you are a fan of fruity ice creams then do have a look at my Orange Ice Cream or try my Custard and Rose Ripple Ice Cream. And if you’re a fan of Popsicles…then look no further😬

Well, coming back to the Grape Ice Cream….why grapes!? Because I had some sitting in my refrigerator and they were slightly sour. I could have easily macerated them with some sugar & vanilla extract…and they go really well with pancakes or any sponge cake. Sounds yummy…isn’t it. But I wanted to try an ice cream with them.

Wondering why the colour isn’t purple…well it won’t be considering the ingredients used here, which includes freshly pressed grape juice. So no preservatives or added colours!! 💃🏻 I took inspiration from the net..and made a few changes here and there to suit our tastebuds. Let’s get started…

Yield: 4-5

Equipment: measuring cups/ spoons, a blender, a freezer-safe container.

Ingredients:

2 cups fresh grape juice (use canned if you wish)

200 ml whipping cream (I used Amul)

1 cup sweetened milk powder

1/2 cup castor sugar or more as per your taste

2 tsp lemon juice (optional)

Method:

Squeeze the grapes in the juicer to extract their juice and set it aside.

In a blender jar, add the cream, castor sugar& milk powder. Give it a blend. Add the grape juice & lemon juice next. Blend again for a minute.

Pour this mixture into the container you have chosen to set the ice cream in…and put it in the freezer for about 3 hours. By this time, the Ice cream will have begun to set around the edges. Blend it once again for a minute in the blender. Pour back into the container & let this freeze for 6-7 hours. That’s it. Thaw it at room temperature for 5 mins before serving it.

Wasn’t that too easy 😉😉 go ahead…make some!

Love,

Shreya💞

Adapted from Cooks.com

Custard & Rose Ripple Ice Cream

Yes! It’s another of my easy peasy…eggless…no-churn ice creams!! It needs minimum efforts and its safe to say that has maximum flavour! 👌😁😁 

I have been using this recipe for sometime now. It’s really an all round winner…such amazing results every time! 😉 Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! 💓 ….or something indulgent like a Honey & Butterscotch Ice Cream 😬 sounds irresistible, isn’t it!? They are all prepped in less than 15-20 mins…no churning…no ice cream machine needed…and no eggs!! 👌☺️ just put them in the freezer and forget about it for 7-8 hours…..simply dig into its oh-so-creamy texture once it’s set! 😍

So this time…I choose to combine two very different yet complimenting flavours! Custard because it’s one of my hubby’s favourite desserts & Rose…simply because I wanted it to look pretty and to taste exotic😋 …and trust me..it was a great combination! I was a bit worried that hubby may not like the flavours…but he loved it…and found it pretty too 😄…kept asking me how I did the Ripples… 👏😇 anyways…lets get on with the recipe now..

️Yield: 3-4 servings of 2 medium sized scoops

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight/ aluminium container to set the ice cream, a large mixing bowl, a sharp knife for creating the rippling effect.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp custard pwd (I used pillsbury, vanilla flavour)

7-8 tbsp sugar (adjust as per taste)

2 drops of vanilla essence

2-3 tbsp rose syrup (I used Roohafza)

Method:

Heat the pan over low heat, add the milk and custard powder, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It took me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream, vanilla essence & the sugar to the custard. Then whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture.

Now, put the ice cream mixture in the airtight/ aluminium container, pour the rose syrup on the ice cream mixture & using the tip of a sharp knife make ripples as shown in the picture above. That’s it! Cover the container and put in the freezer to set it for overnight or at least 7-8 hours. Thaw the ice cream at room temperature for a few mins before scooping!!

Wow! Look at the texture! Just like the store-bought ice creams…! Super easy, isn’t it?!👏😄 if you like, you can add some nuts or sprinkles while serving it 🍧🍦👌😋

Just in case you wish to skip the ripples….simply add the rose syrup in the ice cream mixture and give it a mix….you will get the same taste and pale pink coloured ice cream😉

I hope you guys will try this soon…😬

Love,

Shreya💖

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! 😁👌 Creamy and so smooth…it’s a delight! 

Have a a look at my quick & easy recipes for No Churn Orange Ice Cream & an absolutely winning 2 Ingredient Banana Ice Cream 😍

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” 😋 I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream 👌☺️ and it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over it..no churning at all! Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job 👌😉 it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)

Method:

Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving ☺️ You can pour some honey too!! Delicious !🍨🍦

Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too 😉

Love,

Shreya ❤️

No Churn Orange Ice Cream!

Its sweltering hot out here in Mumbai … Well, what else did I expect? 🔥☀️ I haven’t stepped out of my house during the day in the last few days… The thought itself makes me melt… 😰

I just want to sit in my room, with the blinds all drawn and something cool to sip/ eat..whatever! A couple of weeks ago when the temperatures had began soaring I cooled myself off with my Minty Pomegranate Mock Mojitos 🍹😋 They were so refreshing!

Well, I did need something to cool myself & Mr. P.P. off again..but something a bit more filling 😛 Didn’t want to do a drink yet again. So thought of Icccccccceeeee Creeeeammmm!!! LoL! 🍦🍦okay! So who doesn’t perk up at the thought of a bowlful of rich, creamy, cooling ice cream?! I simply go weak in my knees with one look at an ice cream 😀Infact, I love my sittings with the dentist precisely for this reason! I get ice cream…prescribed by a doctor! 😝😜now who wouldn’t love that..!

And yes! I don’t make my ice creams the fussy way…no churn! Yes! My recipe is super duper , easy peasy kinds…prep the ingredients in just under 15 mins, drop everything to set in an aluminium or stainless steel / plastic container & stash it in the freezer for about 5-7 hours! That’s it. What remains now is ‘eating’ the ice cream…yes! It’s that easy. Even a child can do that without any fuss. Not to forget, it’s eggless! 😇😁

And as for the flavour, I have chosen something just as bright as the summer sun! Oranges & lemons… They spell summer with their bright colours and such fresh, citrusy flavours 🍋🍊 along with a hint of vanilla beans added for that earthy, heart warming aroma… I am sure you are salivating! 😛 I had made this ice cream last year too, for the first time. And I absolutely fell in love with the taste..its tangy, slightly bitter and of course deliciously creamy!

Anyways, enough yappity-yap for now, I want to go have my ice cream so I’ll just get on with the recipe 😬

Yield: serves 3-4

Equipment: electric whipper, a large whipping bowl, a spatula, measuring cups / spoons, grater. Juicer (if using fresh orange juice), a knife

Ingredients:

200 ml Amul whipping cream

1cup Orange juice (canned or fresh) 250 ml approx

1 tsp lemon juice

1/2 tbsp orange rind (grate the orange skin slightly for this)

1 vanilla bean pod

1 cup superfine sugar (pwd sugar if you have got that)

Method:

Keep the cream, whipper blade attachment, whipping bowl in the refrigerator for 30 mins prior to actually prepping the ice cream base.

Once that’s done, add all the ingredients in the whipping bowl (scrape the vanilla beans out of the pod and add that).

Using the whipper on high / turbo setting, whip for 7- 10 mins or until you achieve soft peaks. Turn off the whipper. And pour everything into the container you are using to set the ice cream and cover it before putting it into the freezer for 5-7 hrs. That’s it! Serve once set..! 🍦😛

I am am off for my second bowl…what are you waiting for?! Go, make this right away! 😁

Love,

Shreya ❤️

Adapted from Nigella Lawson