This Cheat’s No-Churn Vanilla & Sea Salt Ice Cream is the perfect solution for when you want a homemade dessert without the hassle of using an ice cream machine. With only four ingredients and minimal prep time, this recipe delivers rich, creamy vanilla ice cream with a delightful hint of sea salt to balance the sweetness. Whether you’re looking for an easy dessert for entertaining or a quick treat for a weeknight indulgence, this no-churn ice cream will become a go-to favourite.
Why You’ll Love This Recipe:
- No Ice Cream Maker Needed: This recipe uses an electric mixer to whip up the ingredients, so there’s no need for an ice cream machine.
- Rich & Creamy Texture: The double cream and condensed milk create a luxuriously smooth texture that rivals any store-bought ice cream.
- Balanced Sweet & Salty Flavour: The vanilla gives a sweet, aromatic richness while the flaky sea salt adds a subtle savoury contrast, making each bite extra special.
- Quick to Prepare: In just a few minutes, you can whip up this ice cream and leave it to freeze. It’s ideal for when you want a fuss-free dessert.
- Customizable: You can add in extra ingredients like chocolate chips, caramel swirls, or nuts to make it your own.
Tips for Making Cheat’s No-Churn Vanilla & Sea Salt Ice Cream:
- Don’t Overwhip: When whisking the cream mixture, be careful not to overwhip. You want the mixture to reach stiff peaks, but overwhipping could result in a grainy texture.
- Chill Your Tin: Before pouring the ice cream mixture into the tin, chill the loaf tin or container in the freezer for 15 minutes. This helps the ice cream freeze more evenly.
- Salt Gradually: Add the sea salt in small increments, tasting as you go. Depending on the saltiness of your flakes, you may want to adjust the amount to suit your taste.
Frequently Asked Questions:
How long does it take to freeze the ice cream?
It’s best to leave the ice cream in the freezer for at least 6 hours or overnight for the best texture. If you’re in a hurry, aim for a minimum of 4 hours, but the texture may be softer.
Can I add mix-ins to the ice cream?
Absolutely! You can fold in ingredients like chocolate chips, crushed cookies, or caramel swirls after mixing in the sea salt. Just be careful not to overmix and lose the air you’ve whipped into the cream.
How do I store the ice cream?
Store your ice cream in an airtight container in the freezer. Make sure the surface is covered tightly with a lid or plastic wrap to prevent ice crystals from forming. It can be stored for up to 2 weeks, though it’s best enjoyed fresh within the first week.
Cheat’s No Churn Vanilla and Sea Salt Ice Cream
Course: DessertDifficulty: Easy4
servings10
minutesIngredients
2 tsp good quality vanilla extract
200g condensed milk
600ml double cream
2 tsp flaky sea salt
Directions
- In a large mixing bowl, combine the condensed milk, double cream, and the vanilla extract.
- Using an electric mixer, whisk the mixture on medium speed until it thickens and forms stiff peaks. This should take about 3-4 minutes.
- Gently stir in the flaky sea salt, making sure it’s evenly distributed throughout the mixture.
- Spoon the mixture into a chilled loaf tin or a large glass container with a lid. Smooth the top with a spatula and cover it tightly.
- Place the container in the freezer and allow the ice cream to freeze for at least 6 hours or overnight until fully solid.
- When ready to serve, remove the ice cream from the freezer, scoop into bowls, and enjoy! Optionally, sprinkle with chocolate chips or serve with a drizzle of caramel sauce (I did both!).
Notes
- Recipe Credit (with minor changes): Donal Skehan
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