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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White Chocolate Treats

Ok…so this sounds mushy at the very best..but I did make some Chocolates for my hubby this Valentine’s 💓😍 lol! And he found them cute too 💃🏻

Well…to be honest…I wouldn’t really call it ‘making’ them…unless that’s what we are calling using ‘leftovers’ these days 😁😜

Why leftovers you may ask….well. I had some odd, broken pieces of Morde’s white Compound in my refrigerator post icing my Eggless Red Velvet Cupcakes. Also had some coloured sugar sprinkles lying around…so thought of using these along with my silicon chocolate moulds to make something quick! 😬😬…hence these Treats😊 Let’s get started….these take approx 30 mins to get ready …actually ready to eat!! Cool..ain’t it!?

A few pointers to keep in mind…

Do not try to melt the Compound Chocolate in the microwave…it could burn it as the chocolate is very delicate. Use a double boiler as far as possible.

Do not stir the the chunks of Compound Chocolate while it melts…that can make the melted chocolate very grainy.

Yield: 7-10 pieces

Equipment: a deep saucepan, a heat proof bowl (preferably borosil/ Pyrex), measuring cups/ spoons, silicon Chocolate moulds in any shape.

Ingredients:

1/2 cup chopped Morde White Compound

sugar sprinkles or sugar balls as needed

Method:

Heat water in the saucepan until it starts to boil, then place the heatproof bowl over the saucepan in such a way that the base of the bowl does not touch the boiling water below in the pan. Next, keep the chopped compound chocolate in the bowl and maintain the flame on it’s lowest possible level. Let the compound melt slowly and do not stir it.

While the compound melts, place the sugar balls/ sprinkles in the chocolate moulds, just a thin layer covering the base only.

Next, check the compound chocolate that is melting, it should be almost melted by now. Remove the bowl from the top of the saucepan. Stir the melted compound chocolate just once. It must be smooth and lump free.

Next, add 1-2 tsp of the melted compound chocolate over the sprinkles placed in the moulds. Fill the moulds to the top. Do the same for all the moulds and place them on a tray. Place this tray in refrigerator or the freezer for about 10-12 mins. They will be completely set and hard by then. When you break the chocolate in half, you should hear a ‘snap’! That’s the sound of a perfect homemade chocolate.🤓🤓😬

Follow the same recipe for Dark chocolate compound or Milk chocolate compound too. 😊

They keep well for 3-4 days under refrigeration.

I made a small batch of 7-8 pieces! Do try these out…

Love,

Shreya❤️