Homemade Vanilla ice cream is a delightful dessert to enjoy all year round. The perfect summer treat everyone loves is right at your finger tips. You don’t need to own an Ice Cream maker to be able to whip up this lush and yummy Vanilla Ice cream, absolutely no churn required.
Vanilla is the most common flavor around and is used in almost anything yummy. It’s a ‘can’t go wrong flavor’. Vanilla ice cream is easy to make and in this recipe I will be showing you how to make homemade ice cream without an ice cream maker.
This Homemade Vanilla ice cream involves just three ingredients; two ingredients actually though the third ingredient (Vanilla extract) adds so much flavour to it. With just 3 main ingredients you can make the best tasting homemade vanilla ice cream ever and guess what? You don’t even need an ice cream machine and you will get the creamiest vanilla ice cream that’s even better than store bought.
Homemade Vanilla Ice Cream Recipe
No kidding this homemade vanilla ice cream requires just 4 ingredients which doesn’t include eggs. Great for people with egg allergies. This recipe will serve as a base for all the no churn ice cream recipes you need to make. I use this recipe as a base for my chocolate ice cream, cookies and cream ice cream, strawberry ice cream, mint chocolate chip ice cream. The possibilities are endless.
Ingredients:
- Shelf stable heavy whipping cream or the regular heavy cream in the cold section in the grocery stores.
- Real vanilla extract or any vanilla extract work with this recipe, real or imitation.
- Sweetened condensed milk
- Salt
Instructions:
- In a cold mixing bowl pour in the sweetened condensed milk, cold heavy cream, salt and vanilla extract.
- Whisk for 4 minutes start with medium speed for a minute, then whip on high for the remaining 3 minutes. Be careful not to over whip because if you do you will be making butter.
- Transfer ice cream into a 2 Quart container and freeze for 6 to 8 hrs or overnight.
- Serve with any topping of your choice.
I prefer to mix all my ingredients at the beginning because I find the icecream turns out fluffier. Whipping all the ingredients together reduces the risk of overwhipping and forming butter. That is not to say you shouldn’t watch it closely.
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When medium peaks form, add vanilla extract, salt and sweetened condensed milk. Heads up, You will be needing an electric hand mixer or a stand mixer except you have super speed powers like the flash in the TV series with the same name. One of the reasons I get excited making this no churn ice cream is because I am an unapologetic kitchen equipment junkie. This recipe is easily adaptable and as summer is well on its way.
When storing in the freezer, line with cling film making sure the cling film touches the ice cream so as to expel any trapped air. It’s advisable to cover with parchment paper first before attaching the lid.
Just so you know, Homemade Ice Cream has a tendency to freeze solid if it’s not frozen properly. It has to be stored in an airtight container and the temperature of your freezer should not be too high. If you still end up with solid Ice cream, do not panic.
For those who aren’t sure about where to get Double Cream, do try large supermarkets, better still ask Baker friends as Double cream is an essential baking ingredient.
Enjoy with your favourite toppings. I’m going with White Chocolate Chips and Sprinkles. Someone needs to invest in a bigger and better ice cream scoop right?
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I paid a visit to my local African food store yesterday and spied a row of malt drinks - Maltina, Malta, Amstel Malta etc (so many brands for such a popular beverage). I must have looked a bit dim as I stood staring at the row for longer than could be considered normal. In actual fact, the wheels were turning as I wondered how these carbonated malt drinks could be used in cooking. I imagined using it in a stew or a kind of rich vegetable soup. Then I remembered the tin of coconut cream I had at home and thought it'd be cool to blend the two to make some kind of ice cream.
Cover and put in the freezer for 30 minutes. Repeat this process several times until the ice cream mixture is creamy. The purpose of repeating the process is to make sure you end up with smooth, scoopable ice cream and not rock-solid cream with large ice crystals.
Agbalumo Ice Cream Cake Recipe
As I always do, I constantly explore new ways to incorporate the hugely under-utilised (undiscovered) and abundant varieties of indigenous Nigerian fruits, into my every day recipes. Like most youths in Nigeria (and even adults), I love this fruit, especially for its sweet and tart taste. I had lots of fun eating it back in the day and still enjoy it even now, when its in season. It was a little tricky making a jam or compote from this fruit because cooking or heating it in any form made it rather tough and chewy, which I did not quite like. It also worked well in the ice-cream cake recipe which I am sharing with you today.
The fruit really adds a new depth of taste and flavour to this dish that cannot be described but must be tasted to appreciate. It makes an excellent dessert. Try it.
(Note: This recipe requires no cooking or baking.)
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Ingredients:
- 3-4 agbalumo fruits (Peel the skin and finely chop the flesh.
- 1 large tub of your favourite vanilla ice-cream (ensure you get a good quality vanilla ice-cream.
- Some crushed Oreo biscuits (make sure you remove the cream from the biscuit first.
- Some honey or cane sugar syrup.
- Some chin-chin and peanuts (optional)
Instructions:
- First prepare the fruit well in advance of making your ice-cream cake. In a small container, add some syrup to the chopped agbalumo. Add as much or as little syrup as you wish. The more syrup the sweeter and mellower the taste. Allow this to marinate for at least 6 hours or overnight.
- When melted enough to incorporate other ingredients, transfer into a mixing bowl and add the crushed biscuits, chin-chin and peanuts (if using). Also add a good portion of the syrup marinated agbalumo.
- Line any available bowl, cake pan or jelly mould, with some cling film (or food grade cellophane wrap).
- Transfer the ice-cream mixture into the lined bowl.
Dodo Ati (Fried Plantain) with Ice Cream Recipe
Having a meal at Dept of Culture is as much an educational experience as it is a culinary one. From Wednesday through Sunday night, 12 diners sit around a communal table at the Brooklyn restaurant, where owner Ayo Balogun seamlessly slips between the roles of chef and professor-espousing the virtues of Nigerian cuisine.
Located in a modest space formerly home to a barbershop, Dept of Culture is a small outfit without any stoves or ovens. The restaurant’s four-course meals and ever-changing tasting menus are made on two electric burners and a convection oven. Balogun prepares dishes native to Kwara State, where he was born-including red snapper fish pepper soup, egusi, and dodo ati, or fried plantain, with vanilla ice cream.
During your meal, you might learn that West Africa accounts for more than 30% of global plantain production. And dodo, as it’s called in Yoruba, is typically enjoyed as a snack served with a peppery plate of rice or with a bowl of stewed beans. But Balogun will tell you that classic vanilla is the best accompaniment to the sweet, caramelized plantains.
Dodo ati Ice Cream | Photo by Cole Saladino for Thrillist
Ironically, Balogun never thought that he would end up serving the cuisine of Kwara State. However, as someone who has lived between the two worlds-Nigeria and New York-Balogun wanted to address two issues: the lack of Nigerian dining options in New York City and the monolithic view of Africa still prevalent among far too many Americans.
This persistent tendency to lump all Africans together in one big jungle landscape is a lasting legacy of European colonialism, and it shamefully obscures the immense cultural, linguistic, and ethnic diversity found all throughout the continent. This is part of the reason that Balogun decided to focus specifically on North Central Nigerian cuisine.
In fact, Nigeria is home to more than 200 million individuals, who can’t possibly eat exactly the same way. Balogun wants people to understand that they don’t. “When we cook here, we're telling people I grew up in Kwara State,” he says. “I’m cooking food with the spices and herbs from the North Central. And that's what we do. We don’t do more than that.”
Dishes highlight signature flavors from Kwara, like blazing hot ata rodo peppers, roasty iru (fermented locust beans), sweet pepper paprika famously found in jollof rice, or fragrant cilantro used to complement a flaky piece of hake. But Balogun doesn’t believe that highlighting the differences in Nigerian food is about separating people-quite the contrary.
What better way to cement that togetherness than with a serving of sweet, sticky dodo and cold, creamy vanilla ice cream.
Fried Plantain & Ginger Ice cream
Ingredients:
- 1 plantain
- 1 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes
- ½ cup packed brown sugar
- ½ cup vegetable oil
- Dash of sea salt flakes
- ¼ cup water
- ¼ teaspoon cinnamon (optional)
- Vanilla ice cream
Directions:
- Peel plantain. Slice down the length of the plantain and then slice in half crosswise. Sprinkle salt, pepper, and red pepper on plantain slices and toss until covered.
- In a small frying pan, bring ¼ cup water to a boil. Add the brown sugar, reduce until caramelized.
- Warm vegetable oil in a pan over medium heat and fry plantain until golden brown. Add the brown sugar reduction to the fried plantain and continue cooking until plantain is covered. 1 minute or so. Serve warm with vanilla ice cream.
