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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Eggless No Cook No Churn Tutti Frutti Ice Cream

Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍

My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..

I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!

This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).

Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.

I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!

Lets make some ice cream.

Yield: serves 4 (about 8-9 medium sized scoops)

Equipment: electric whisk (wired whisk will do too), an aluminium tin to set the ice cream, a large stainless steel bowl to whisk the ingredients, measuring cups/ spoons, aluminium foil, rubber spatula.

Ingredients:

400 ml condensed milk (I used Amul Mithai Mate tin)

1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)

1/4 cup dairy whitener (milk powder)

1/2 cup mixed Tutti Frutti bits

4-5 drops orange gel colour (or even liquid)

1/4 tsp fresh lemon zest

Method:

Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.

In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.

Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.

Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.

To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉

Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.

Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year.

Love,

Shreya❤️

 

Cherry & Choco Chip Ice Cream

It’s obvious that I love making Ice Creams at home….and the hubby enjoys cleaning out the ice cream bowls! 😘 

I had shared the recipe for Mango & Tutti Frutti Ice Cream a few days ago…and I am still hung over with it’s flavour. It had such a beautiful flavour from the fresh, juicy Alphonso mangoes…and bits of Tutti Frutti just gave it that hint of bite and chew..umm..yummm!! 😋

I enjoyed making it so much that I was on the lookout to try another flavour of ice cream using fresh fruits…and I saw these insanely pretty Cherries!! Yes…these tart, slightly chewy little jewels..🍒🍒 But the ones I got were actually very sweet and not too tangy! Perfect is the word.

Oh, by the way, these are less than a quarter of the entire batch that I purchased the other day….who knows when will I get some again. Cherries come by for a short period of time out here and finding such juicy & fresh ones is even more difficult….so I picked up the lot! 😉 It was hard for me to even resist them to spare any for this ice-cream..Lol!

Yes….it was indeed melting real fast due to the heat! But the taste…oh my..!!…worth the effort of pitting these beauties and so on. It was really easy once you have that out the way.

Although you could easily use some Maraschino Cherries/ Canned Cherries for this recipe. Probably omit the Choco Chips or substitute it with some nuts…whatever you fancy!

Look how pretty they are! I could keep looking all day! Alas, they’d rot…hence we will move on to the recipe..😉😉 …it requires no churning & no eggs!

Yield: serves 3-4 persons

Equipment: electric whisk (manual whisk), a large stainless steel bowl, sauce pan, a spatula, measuring cups & spoons, aluminium or freezer safe container.

Ingredients:

1 cup fresh, pitted cherries

1 tsp sugar

1 tbsp water

200 ml sweetened condensed milk

1+1/4 cup whipping cream (I used Amul)

1/4 cup Choco Chips

1 tsp vanilla extract/ essence

Method:

Place the large stainless steel bowl & the electric whisk attachment/ manual whisk in the refrigerator for a minimum of 30 mins to chill before using them to whip the cream.

In a saucepan, place the pitted cherries with sugar and water. Stew the cherries on very low flame until the fruit becomes pulpy and syrupy. Mash down the fruits a bit using a fork. This takes about 10-12 mins.

Once this cherry compote is ready, place it in a bowl in the refrigerator to cool down completely.

Next, take whipping cream in the chilled stainless steel bowl, using the chilled electric whisk or manual whisk, whip the cream until it has stiff peaks. Usually takes 5 mins when using an electric whisk on high. Obviously, manual whisk takes more than 10-12 mins. Once the cream has stiff peaks, add the vanilla extract/ essence & the sweetened condensed milk to the cream, whisk again on medium speed until the condensed milk and cream has incorporated well. Then add the Choco chips and the chilled cherry compote (the cooked cherries).

Fold in the chips and cherries well and pour the mixture into a freezer safe container. Let this freeze overnight or a minimum of 6-7 hours…and your ice cream is ready!!! 😉

Let it thaw for a couple of minutes before scooping out the ice cream.

Doesn’t that absolutely tempt you…🤗🤗 Do try this one soon!

Love,

Shreya💗

Adapted from Kitchen Meets Girl.

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

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 ❤️