Easy No-Cook Vanilla Ice Cream is a no-cook, no-churn delicious frozen dessert that takes just minutes to prepare, then just freeze!
Easy No-Cook Vanilla Ice Cream is a soft frozen dessert that is simple to make and can be prepared in a very short amount of time. Just whip it up, freeze, and have at-the-ready for a refreshing and delicious treat anytime!
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.
I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
A little about ice cream
This recipe clearly isn’t “real” ice cream, but more of a frozen desert.
Real ice cream is made by a involved process using milk, milk protein, sugar, ice, water, and air, which turns the mixture into foam as frozen air cells.
Nowadays, we have freezers in which to store our ice cream (and frozen desserts), but before refrigeration, making ice cream took quite a bit of effort and was only served for special events or on special occasions.
Before refrigeration, ice had to be cut from frozen lakes and ponds in the winter. The ice was then stored for later use (even in the summer) in ice houses or even in holes dug in the ground.
The pot-freezer method of preparing ice cream was by making it in a large bowl which was placed in a tub filled with crushed ice and salt to reduce the temperature of the ingredients to below the freezing point of water.
French confectioners used a method similar to the pot-freezer method, but used a covered pail with a handle attached to the lid (called a sorbetiere).
The hand-cranked churn replaced the pot-freezer method and also used ice and salt for cooling. This method was quicker than the pot-freezer method and produced a smoother ice cream.
Ice cream was initially sold by small businesses until a milkman, Jacob Fussell, began making small batches of it from left over milk and cream. Fussell opened the first ice cream factory in 1851 in Pennsylvania and moved his successful business to Baltmore in 1854.
Fussell, known today as the Father of the Ice Cream Industry, opened more factories in other cities and taught the business to others who opened their own factories. The mass-production of ice cream made it more affordable and more accessible to everyone and was no longer a dessert just for the rich.
Popularity increased even more with the invention of the household freezer in the 1920s, when it became much easier to store the frozen dessert.
Ice cream is a beloved dessert and some people will go to some extreme lengths to get their hands on the treat. For example, during World War II, American fighter pilots in the South Pacific found an ingenious way of making ice cream.
The attached 5- gallons cans to their aircraft. The cans were fitted with small propellors spun by the slipstream which drove a stirrer, which agitated the mixture, which froze in the high altitude of the planes as they flew. B-17 crews and others found similar methods of making ice cream during the war.
Today, getting ice cream is simple and inexpensive and the flavors are numerous. Many households have their own ice cream machines for at-home preparation.
Easy No-Cook Vanilla Ice Cream is more of a frozen dessert than a “real” ice cream, but it is easy-to-make and delicious. So enjoy!
Easy No-Cook Vanilla Ice Cream
Homemade no-cook, no-churn soft vanilla ice cream
Ingredients
- 1 8-ounce container of whipping cream
- 3 eggs
- 1/2 c sugar
- 1 tablespoon vanilla flavoring or to taste
Instructions
- Whip whipping cream until stiff.
- Add eggs, sugar, and vanilla into the whipped cream.
- Whip together well.
- Freeze for 8 hours or until stiff *
Notes
* This is a soft ice cream so it won't get hard and the freezing time depends on your freezer.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 207mgSodium: 70mgCarbohydrates: 27gFiber: 0gSugar: 27gProtein: 6g