Creamy, zesty and super easy 3-ingredient no-churn ice cream. Dreamy summer treat made simple!
I love my ice cream machine. It’s one of my favorite kitchen tools ever! But here’s the thing… When you’re making an ice cream from scratch, like this vanilla bean ice cream, it takes a little bit of time and patience. First, you need to make sure to freeze the ice cream machine bowl overnight! (Guess who forgets this step all the time?) Then you make a custard, then you wait for it to chill, and finally you churn it into an ice cream. That’s a lot of steps, if you ask me, though it’s all worth it at the end.
Besides, on hot summer days, cooking something on a stovetop is one of the last things you want to do.
Well, here’s this no-churn effortless ice cream comes in play. You’re gonna love it!
No ice cream machine, no cooking custard, no waiting for the custard to chill. Plus, it’s zesty and refreshing!
Here’s what you do. The night before, you whip up heavy cream until stiff peaks form, mix in sweetened condensed milk and freshly squeezed lime juice. Then you freeze it overnight in an airtight container and it’ll be ready for you to devour the next day.
Actually, let me show you…
See, how easy that was? Maybe the hardest part is to juice all those limes, or maybe waiting overnight?
Speaking of limes… I recommend freshly squeezed lime juice here for the best bright and fresh flavors! You could add some lime zest, but I like my ice cream as smooth as possible, so I opted not to.
Ah, I can’t wait for you to try this. (Typing this as I reach for another spoonful of ice cream… So good!)
If you’ve never made no-churn ice cream, it’s high time you get on it!
3-Ingredient No-Churn Lime Ice Cream
- 1 ½ cups 12oz/360ml heavy whipping cream
- 28 oz 800gr sweetened condensed milk
- ¾ cup 180ml fresh lime juice
- In a large mixing bowl with whisk attachment, beat the heavy whipping cream until stiff peaks form.
- Add sweetened condensed milk and lime juice and continue to beat until well combined.
- Transfer the mixture into an airtight container and freeze for at least 6 hours, or overnight.
- Bring out from the freezer about 10 minutes before serving.