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Many people shy away from making homemade ice cream because it calls for raw eggs, and because if you don’t invest in an ice cream machine to churn the mixture, the consistency of the ice cream ends up being more dense and not easily scoopable. I’m not judging; just a year ago, I was one of you. My version of “homemade” ice cream was thawing store-bought ice cream and mixing in some flavoring.
This recipe changed everything. Here’s a no-churn, egg-free ice cream recipe with a smooth, soft consistency that comes together in ten minutes or less!
2 cups heavy cream, cold
2 tablespoons Gefen Vanilla Extract
food coloring, such as Gefen (optional)
14 ounces sweetened milk cream
flavor add-ins, see below
In a stand mixer or large bowl with a hand mixer, whip the heavy cream, vanilla extract, and food coloring (if using) for about three minutes until stiff peaks form. Don’t over-whip or the heavy cream may fall flat.
Add in the sweetened milk cream and whisk until evenly combined.
Mix in your flavor add-ins by hand. If you are using syrup, jam, or creams, you will end up with nice swirls. Reserve a bit of the add-ins for topping.
Spoon the mixture into a 9×5-inch loaf pan. Top with more of the add-ins.
Cover tightly with Saran Wrap and freeze for three to four hours (or overnight) until frozen and scoopable.
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Great idea! What is sweetened milk cream in Israel?
Sweetened condensed milk. chalav merukaz
what is sweetened milk cream and what brand do you use.
Sweetened condensed milk. We love the Yummy brand https://www.kosher.com/article/cholov-yisroel-sweetened-condensed-milk-is-here-try-these-6-delicious-uses/
but Raquel the yummy brand sweetened milk is milchig. what if you want parve no churn ice cream?
This recipe is dairy 🙂 It calls for heavy cream.
I don’t know if it would work with richs whip and coconut condensed milk but you can give it a try.