You’ll find that no-churn ice cream and churned ice cream are quite similar in taste– and that’s how it should be. You still have all the great frozen, creamy flavors, but no-churn ice cream becomes soft and smooth by whipping the cream, folding in the ingredients, and freezing it instead of churning the ingredients together. You’ll notice that it’s a lot easier to make and you still get the same great taste.
This is a sister recipe to our Chocolate Ice Box Ice Cream Recipe. Instead of using chocolate syrup to make your ice cream, this recipe uses a sugar syrup to sweeten your ice cream. It’s not quite as simple as the chocolate ice cream recipe but is still an easy recipe.
If you find this vanilla no-churn ice cream too rich or want a little less guilt from eating ice cream, try our lighter vanilla no-churn ice cream recipe made with skim milk and Splenda.
Since the vanilla is providing the flavor, use a good quality vanilla extract.
Baker’s Note: Rapidly freezing your ice cream improves the texture. Since your freezer is colder than the freezing compartment of your refrigerator, you’ll make better ice cream in the freezer.
(Updated From May 22, 2014)