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Scotts Valley Market - 14 Victor Square, Scotts Valley, CA 95066
email: contactus@scottsvalleymarket.com
Phone: 1.831.438.4324

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  • The Scotts Valley Market Staff

Insanely Easy Ice Cream Without an Ice Cream Maker!!!

This is so insanely simple and easy, we can’t blame you if you’re skeptical... We were!

This is to make basic Vanilla Ice Cream but once you realize how easy it is, you can add fresh fruit, nuts, Chocolate or whatever your heart’s desire might be. What you’ll be shocked by is what you DO NOT need! No Ice Cream machine, no salt, no premixing, no eggs. No cooking!


Required Ingredients:


  • A Stand Mixer, Hand Mixer or just a whisk if you’ve been cooped up in the house too long and need to vent some frustration!

  • A pint of Heavy Cream

  • One 14-oz can of Sweetened Condensed Milk, (NOT Evaporated Milk!)

  • Vanilla Extract


Stand mixer, Heavy Cream & Sweetened Condensed Milk
Getting started:

Pour the pint of Heavy Cream into bowl of your stand mixer, (or any large bowl to use with a hand mixer or whisk). Start slowly and gently whip the cream and gradually increase the speed.


Watch the cream as it gets progressively thicker and go right past the soft peak stage to stiff peaks. You want the cream to be very stiff and right on the edge of turning into butter! (check photo below for consistency).

Whip the cream until very stiff!


Note: If the bowl you’re using is large enough, you can follow the next steps in the same bowl, otherwise:








Using a spatula, scoop the whipped cream into a large bowl.

Scoop the whipped cream into a large mixing bowl.










Open the can of Sweetened Condensed Milk and pour over the whipped cream.

Add Sweetened Condensed Milk to the Whipped Cream.














Add 1-2 teaspoons of Vanilla Extract

Add 1-2 teaspoons of Vanilla Extract.















Gently fold the Sweetened Condensed Milk and Vanilla Extract into the whipped cream.

Folding the mixture together.











Until it looks like this:

Final mixture before freezing...














Pour the mixture into a standard loaf pan lined with waxed or Parchment paper. (It doesn’t have to be a loaf pan but the container should be deep. Something that resembles a tub of ice cream is ideal!)

Pour mixture into a lined loaf pan.














Smooth out the mixture and cover with plastic wrap and place in the freezer overnight or for at least SIX hours.

Cover the mixture with plastic wrap.











Peel off the plastic wrap and be prepared to be AMAZED! This is some of the best Ice Cream you’ve ever tasted!!!








These photos are of the actual process including the finished Ice Cream above and the Ice Cream you see here with fresh Strawberries (All ingredients were purchased from Scotts Valley Market!)





Bon Appetit!



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