Gluten Free Vanilla Ice Cream | No Churn
This 3-ingredient gluten free vanilla ice cream is the richest and creamiest ice cream of your life. No ice cream machine needed!
Servings: 2 quarts ice cream
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 pint (16 fluid ounces) heavy whipping cream chilled
- 14 ounces sweetened condensed milk (homemade or store bought)
- 2 teaspoons pure vanilla extract
Instructions
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium, then medium-high speed until stiff peaks form.
- Pour the sweetened condensed milk and the vanilla into the bowl of whipped cream, and fold the whipped cream in until only a few bright white streaks remain.
- Pour the mixture into a 2-quart freezer-safe container with a lid, and smooth the top.
- Cover tightly and place in the freezer until firm (at least 4 hours).
- Serve right from the freezer. It will not need to thaw at all to be scoopable.
Video
Notes
Originally posted on the blog in 2013. In 2017, photos the same, recipe steps tweaked slightly, video new; in 2023, more text resources added.
Nutrition information is approximate per quart of ice cream and should not be relied upon.
Nutrition
Calories: 1453kcal | Carbohydrates: 115g | Protein: 22g | Fat: 103g | Saturated Fat: 65g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 335mg | Sodium: 316mg | Potassium: 967mg | Sugar: 115g | Vitamin A: 4008IU | Vitamin C: 7mg | Calcium: 720mg | Iron: 1mg
