{"id":46122,"date":"2025-08-03T21:13:28","date_gmt":"2025-08-03T19:13:28","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=46122"},"modified":"2025-08-05T16:07:03","modified_gmt":"2025-08-05T14:07:03","slug":"creamy-vanilla-ice-cream-no-machine-needed","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/creamy-vanilla-ice-cream-no-machine-needed\/","title":{"rendered":"Creamy Vanilla Ice Cream (No Machine Needed)"},"content":{"rendered":"<div id=\"attachment_12188\" style=\"width: 1242px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-12188\" class=\"wp-image-12188 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie%CC%80re-.jpg\" alt=\"No churn homemade vanilla ice cream\" width=\"1232\" height=\"2048\"><p id=\"caption-attachment-12188\" class=\"wp-caption-text\">No Churn Vanilla Ice Cream&nbsp;<\/p><\/div>\n<p>There\u2019s nothing better in warm weather or during a heatwave than enjoying a creamy and refreshing <strong>no-churn vanilla ice cream<\/strong>. This homemade version, which I\u2019ve been making for years, is a fantastic alternative to store-bought ice cream. It\u2019s easy to prepare, requires just a few ingredients, and delivers impressive results, all without an ice cream maker.<\/p>\n<p>You don\u2019t need to take it out of the freezer multiple times to stir and prevent ice crystals. This method guarantees a smooth, melt-in-your-mouth texture that\u2019s just as satisfying.<\/p>\n<p>This ice cream base is also ideal for creating a variety of flavors, vanilla, of course, but also chocolate, cherry, pistachio, or anything else you love. Once you\u2019ve made the base, simply divide and customize it.<\/p>\n<p>Many people are reluctant to try no-machine ice cream for fear of icy results, but I\u2019ve been there. Then I discovered this simple and reliable method that consistently produces creamy, scoopable results.<\/p>\n<p>Don\u2019t hesitate to try it. It\u2019s quick, versatile, and easily rivals traditional <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/foolproof-creme-anglaise-recipe-classic-vanilla-custard-sauce\/\">custard<\/a>-based ice cream.<\/p>\n<div id=\"attachment_8081\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-8081\" class=\"wp-image-8081 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-a%CC%80-la-nougatine-maison.jpg\" alt=\"homemade vanilla and nougatine ice cream \" width=\"800\" height=\"481\"><p id=\"caption-attachment-8081\" class=\"wp-caption-text\">vanilla ice cream for Christmas dessert<\/p><\/div>\n<h2>Video Recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/S-zmbS_Uwjc\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<h2>Ingredients<\/h2>\n<p><span style=\"text-decoration: underline;\">Use in a 22 cm (8.7 in) silicone mold or serve in individual cups.<\/span><\/p>\n<ul>\n<li>330 g (11.6 oz) very cold heavy cream with over 32% fat<\/li>\n<li>3 eggs<\/li>\n<li>125 g (4.4 oz) sugar<\/li>\n<li>130 g (4.6 oz) unsweetened condensed milk (very cold \u2013 leave in the freezer for 2 to 5 hours)<\/li>\n<li>1 large vanilla bean or 2 teaspoons vanilla extract<\/li>\n<li>150 g (5.3 oz) caramelized almond brittle (nougatine). It&#8217;s optional<\/li>\n<\/ul>\n<h3>Rocher Glaze (if you opt for ice cream in a mold)<\/h3>\n<ul>\n<li>100 g (3.5 oz) dark or milk chocolate, or a mix of both<\/li>\n<li>50 g (1.8 oz) unsalted butter<\/li>\n<li>20 g (0.7 oz) chopped almonds<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8082 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-vanille.jpg\" alt=\"easy homemade vanilla ice cream without ice crystals\" width=\"800\" height=\"481\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-vanille.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-vanille-300x180.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-vanille-768x462.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-vanille-585x352.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>How to Prepare No-Churn Vanilla Ice Cream?<\/h2>\n<p>Place the can of unsweetened condensed milk in the freezer for 2 to 5 hours. It should be very cold, almost frozen. Once ready, start preparing your ice cream. If it becomes too hard, leave it at room temperature for a few minutes.<\/p>\n<p>Prepare the egg and sugar mixture: beat the egg yolks with the sugar for at least 10 minutes. The mixture should become pale, smooth, and very frothy.<br \/>\nIf you&#8217;re making plain vanilla ice cream, add the seeds from the vanilla bean at this stage and whisk them into the mixture.<\/p>\n<p>Whip the very cold heavy cream until firm, then set aside in the refrigerator.<\/p>\n<p>Beat the chilled condensed milk for at least 10 minutes until it triples in volume and becomes smooth and airy.<\/p>\n<p>Whip the egg whites until stiff peaks form.<\/p>\n<p>Incorporate the egg yolk mixture into the beaten condensed milk, whisking briefly until well combined.<\/p>\n<p>Then, fold this mixture into the whipped cream in several additions, using a whisk.<\/p>\n<p>Finally, gently fold in the stiff egg whites in 3 or 4 additions, always using a whisk to keep the texture light and smooth.<\/p>\n<p>Your no-churn ice cream is now ready!<\/p>\n<p>You can divide it into several portions and customize each one with your favorite mix-ins: crushed Oreos, melted chocolate, caramel swirls, chopped Snickers, Daim pieces, Kinder Bueno bits, etc. (see suggested variations later in the article).<\/p>\n<h3>For Vanilla Ice Cream with Nougatine<\/h3>\n<p>Simply fold chopped caramelized almond brittle (nougatine) into your vanilla base, then pour into a mold, preferably silicone for easy unmolding. Freeze overnight before serving.<\/p>\n<h3>The Next Day: Prepare the Rocher Glaze<\/h3>\n<p><span style=\"text-decoration: underline;\">You can follow the method in the video.<\/span><\/p>\n<p>Melt the chocolate and butter together in a double boiler. Once melted and smooth, remove from heat and stir in the toasted chopped almonds.<\/p>\n<p>Take the ice cream out of the freezer and unmold it onto a wire rack. Pour the Rocher glaze evenly over the top, then immediately transfer the ice cream to a serving dish.<\/p>\n<p>Decorate with whipped cream and nougatine balls. You can return it to the freezer until ready to serve.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-8091 size-full aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-aux-ore%CC%81os.jpg\" alt=\"oreo ice cream with rocher glaze\" width=\"481\" height=\"800\"><\/p>\n<h2>How to Prepare Different Ice Cream Flavors<\/h2>\n<p>Once the basic ice cream mixture is ready (as explained in the previous step), simply divide it into several bowls to create a variety of flavors. When I want to make multiple flavors, I usually double or triple the base recipe, depending on how many I&#8217;m planning to prepare.<\/p>\n<p>Here are some ideas and how to make them:<\/p>\n<p><strong>Vanilla ice cream:<\/strong> Add the seeds of one or two vanilla beans and mix well. You can also use vanilla extract if you don\u2019t have beans.<\/p>\n<p><strong>Chocolate ice cream:<\/strong> Mix in some melted and cooled chocolate.<\/p>\n<p><strong>Pistachio ice cream:<\/strong> Stir in pistachio paste to taste, depending on how intense you want the flavor.<\/p>\n<p><strong>Strawberry ice cream:<\/strong> Add strawberry coulis to the mixture. You can also use other fruit coulis such as mango, lemon, or mixed berries.<\/p>\n<p><strong>Cookie dough ice cream:<\/strong> Fold in small chunks or balls of raw cookie dough for a deliciously indulgent version.<\/p>\n<p><strong>Peanut ice cream:<\/strong> Add some roasted salted peanuts and a spoonful of peanut butter.<\/p>\n<p><strong>Coffee ice cream:<\/strong> Dissolve a sachet of instant coffee in a bit of milk and stir it into the base before freezing.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-12192 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/recette-glace-maison-sans-sorbetie%CC%80re-vanille-et-chocolat.jpg\" alt=\"vanilla ice cream recipe without ice cream maker\" width=\"800\" height=\"1330\"><\/p>\n<h3>For Stracciatella-Style Chocolate Ice Cream<\/h3>\n<p>Melt 200 g of dark chocolate in a double boiler, then let it cool slightly. Stir a small amount of ice cream into the melted chocolate, mix well, then combine this with the remaining ice cream base.<\/p>\n<p>To create the classic stracciatella effect, melt some additional chocolate. In a container, layer ice cream alternated with drizzles of melted chocolate. Use a skewer or stick to create marbled streaks. Repeat until all the ice cream is used.<\/p>\n<p>Place the container in the freezer overnight. You\u2019ll end up with a delicious chocolate ice cream featuring crunchy chocolate streaks!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12194 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/glace-au-chocolat-sans-sorbetie%CC%80re.jpg\" alt=\"chocolate ice cream without an ice cream maker\" width=\"800\" height=\"481\"><\/p>\n<h3>For Salted Butter Caramel Ice Cream<\/h3>\n<p>Add a little <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/creamy-homemade-salted-caramel\/\">salted caramel sauce <\/a>to the ice cream according to your taste, mix well, and place in an airtight container.&nbsp;<\/p>\n<div id=\"attachment_12195\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-12195\" class=\"wp-image-12195 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/glace-caramel-sans-sorbetie%CC%80re.jpg\" alt=\"homemade salted butter caramel ice cream\" width=\"800\" height=\"481\"><p id=\"caption-attachment-12195\" class=\"wp-caption-text\">Easy caramel ice cream<\/p><\/div>\n<h3>For the Oreo Ice Cream<\/h3>\n<p>Add some crushed Oreos to your ice cream, then mold it into silicone domes.<\/p>\n<p>The next day, unmold the domes onto a wire rack and pour a chocolate rocher glaze over them. Lightly tap the rack to remove excess glaze, decorate each dome with an Oreo, then return to the freezer until ready to serve.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-8090 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-aux-ore%CC%81os-sans-sorbetie%CC%80re.jpg\" alt=\"Easy Oreo ice cream without an ice cream maker\" width=\"800\" height=\"481\"><\/p>\n<h2>How to Serve Ice Cream<\/h2>\n<p>Before freezing, you can pour your ice cream into the mold of your choice. Silicone molds work particularly well for easy unmolding. Feel free to use small individual molds or a large one for a family-sized portion.<\/p>\n<p>Alternatively, you can serve the ice cream directly in cups, mixing flavors as you like, or present it in cones or tulip-shaped waffle cones.<\/p>\n<p>Simply remove the ice cream from the freezer a few minutes before serving, then scoop nice, round balls using an ice cream scoop.<\/p>\n<p>Decorate however you wish, with Russian cigarettes, cat\u2019s tongues, chocolate wafers, and more. Add a rosette of whipped cream or drizzle caramel or melted chocolate on top for a truly gourmet finish.<\/p>\n<p>For a refreshing twist, try adding a scoop of<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/simple-strawberry-sorbet\/\"> fruit sorbet t<\/a>o each cup.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-8087 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2015\/06\/glace-sans-sorbetie%CC%80re-1.jpg\" alt=\"easy homemade chocolate and vanilla ice cream without an ice cream maker\" width=\"800\" height=\"610\"><\/p>\n<h2>Other Dessert Recipes<\/h2>\n<ul>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/quick-and-easy-apricot-crumble\/\">Apricot Crumble<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-french-cherry-clafoutis-the-best-ladurees-recipe\/\">Cherry Clafoutis<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/red-fruit-sorbet\/\">Red fruit sorbet<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/raspberry-panna-cotta\/\">Raspberry Panna Cotta<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-apricot-sorbet\/\">Apricot Sorbet<\/a><\/li>\n<\/ul>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-46124\" class=\"wprm-recipe-container\" data-recipe-id=\"46124\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie\u0300re--500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie\u0300re--500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie\u0300re--150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie\u0300re--585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">No Churn Homemade Vanilla Ice Cream<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: 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onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">3.96<\/span> de <span class=\"wprm-recipe-rating-count\">66<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Vanilla ice cream recipe without an ice cream maker, simple to make at home and adaptable to several flavors as you wish. A smooth base for homemade ice creams that are successful every time.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">QUANTIT\u00c9:<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-46124 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"46124\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">PR\u00c9PARATION<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> COMMENTER<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/no-churn-homemade-vanilla-ice-cream\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"46124\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" 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data-url=\"https:\/\/gateauetcuisinerachida.com\/en\/creamy-vanilla-ice-cream-no-machine-needed\/\" data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/07\/Glace-maison-sans-sorbetie\u0300re-.jpg\" data-description=\"No Churn Homemade Vanilla Ice Cream\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> \u00c9PINGLER<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"46124\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> ENREGISTRER<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"46124\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert, ice<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\n\t<div id=\"recipe-46124-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-46124-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"46124\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-46124-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"46124\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"46124\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"46124\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\"><u>Use in a 22 cm (8.7 in ) silicone mold or serve in individual cups.<\/u><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">330<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">very cold heavy cream with over 32% fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">125<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">130<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsweetened condensed milk (very cold \u2013 leave in the freezer for 2 to 5 hours)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large vanilla bean or 2 teaspoons vanilla extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">caramelized almond brittle (nougatine) <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Rocher Glaze (if you opt for ice cream in a mold)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark or milk chocolate, or a mix of both<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> unsalted butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chopped almonds<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2998955710\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2998955710\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-46124-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-46124-instructions-container wprm-block-text-normal\" data-recipe=\"46124\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-46124-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the can of unsweetened condensed milk in the freezer for 2 to 5 hours. It should be very cold, almost frozen. Once ready, start preparing your ice cream. If it becomes too hard, leave it at room temperature for a few minutes.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the egg and sugar mixture: beat the egg yolks with the sugar for at least 10 minutes. The mixture should become pale, smooth, and very frothy.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you're making plain vanilla ice cream, add the seeds from the vanilla bean at this stage and whisk them into the mixture.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whip the very cold heavy cream until firm, then set aside in the refrigerator.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Beat the chilled condensed milk for at least 10 minutes until it triples in volume and becomes smooth and airy.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whip the egg whites until stiff peaks form.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Incorporate the egg yolk mixture into the beaten condensed milk, whisking briefly until well combined.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Then, fold this mixture into the whipped cream in several additions, using a whisk.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finally, gently fold in the stiff egg whites in 3 or 4 additions, always using a whisk to keep the texture light and smooth.<\/div><\/li><li id=\"wprm-recipe-46124-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Your no-churn ice cream is now ready!<\/div><\/li><li id=\"wprm-recipe-46124-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">You can divide it into several portions and customize each one with your favorite mix-ins: crushed Oreos, melted chocolate, caramel swirls, chopped Snickers, Daim pieces, Kinder Bueno bits, etc. (see suggested variations above).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For Vanilla Ice Cream with Nougatine<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-46124-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Simply fold chopped caramelized almond brittle (nougatine) into your vanilla base, then pour into a mold, preferably silicone for easy unmolding. Freeze overnight before serving.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">The Next Day: Prepare the Rocher Glaze<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-46124-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You can follow the method in the video.<\/div><\/li><li id=\"wprm-recipe-46124-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate and butter together in a double boiler. Once melted and smooth, remove from heat and stir in the toasted chopped almonds.<\/div><\/li><li id=\"wprm-recipe-46124-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Take the ice cream out of the freezer and unmold it onto a wire rack. Pour the Rocher glaze evenly over the top, then immediately transfer the ice cream to a serving dish.<\/div><\/li><li id=\"wprm-recipe-46124-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Decorate with whipped cream and nougatine balls. You can return it to the freezer until ready to serve.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p class=\"p1\">Thank you for visiting my <span class=\"s1\">blog<\/span> and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s nothing better in warm weather or during a heatwave than enjoying a creamy and refreshing no-churn vanilla ice cream. This homemade version, which I\u2019ve been making for years, is&hellip;<\/p>\n","protected":false},"author":3,"featured_media":23617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4472,4552,4408],"tags":[4516],"class_list":["post-46122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-recipes","category-ice-cream-and-sorbets","category-summer-recipe","tag-vanilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Creamy Vanilla Ice Cream (No Machine Needed) | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Vanilla ice cream recipe without an ice cream maker, simple to make at home and adaptable to several flavors as you wish. 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