Easy Vanilla Ice Cream (No Churn, No Condensed Milk)

Ingredients

• 1egg
• 150 mldouble cream
• 40 gcaster sugar
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Whisk the egg white

   Separate the egg, putting the white into a clean bowl. Whisk with an electric whisk until soft peaks form, then whisk in 1 teaspoon of the sugar. Do this before whipping the cream so you can use the same beaters without washing them.

2. 2

   Whip the cream

   Whip the double cream until it forms stiff peaks. Using the same whisk after the egg white saves washing the beaters between steps.

3. 3

   Mix the yolk

   Add the remaining sugar, vanilla extract and egg yolk to the cream, then whisk until it reaches soft peaks. It may not become firm again; keeping it soft makes the egg white easier to fold in without losing too much air.

4. 4

   Fold in the white

   Add the whisked egg white to the cream mixture. Use a spatula to fold it in gently, taking care not to knock out the air that gives the ice cream its light texture.

5. 5

   Freeze the mixture

   Spoon the mixture into an airtight tub and smooth the top. Freeze for at least 6 hours, until set.

What is no-churn vanilla ice cream?

Vanilla ice cream is a familiar frozen dessert, while this version skips both an ice-cream machine and condensed milk. Instead, whipped cream and egg white are folded together to trap air in the mixture.

The method is straightforward: whip the components separately, combine them gently and freeze. The result is intended to be soft and easy to scoop straight from the freezer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 2g protein, 13g carbs, 11g fat.

The cream supplies most of the fat, while the sugar provides most of the carbohydrate; the egg contributes some protein and fat. Serve a scoop with fresh fruit for a simple way to add a contrasting, less rich element to the plate.

Why the four ingredients matter

Double cream: its high fat content helps make the mixture rich and gives it structure when whipped. Chill it well before whipping for a better chance of getting firm peaks.

Egg and sugar: the white is whipped for lightness, while the yolk joins the cream for richness. Caster sugar dissolves readily as it is whisked.

Vanilla: extract seasons the whole mixture, so add it with the yolk and remaining sugar to distribute the flavour evenly.

Whip to the right peaks

Egg white: stop at soft peaks before adding the teaspoon of sugar. The foam should hold a peak that bends over rather than standing rigidly.

Cream: whip to stiff peaks on its own, then add the yolk, vanilla and remaining sugar. Whisk that mixture only to soft peaks; over-whipping can make it too firm to fold smoothly.

Fold gently for a light texture

Use a spatula to bring the cream mixture up and over the egg white, turning the bowl as you work. Stop when no large streaks of white remain rather than stirring until the mixture is completely deflated.

A few small streaks are preferable to vigorous mixing that removes the air. Transfer the mixture carefully to the tub once combined.

Plan the freezing time

Allow at least 6 hours in the freezer for the ice cream to set. A shallow, airtight tub gives the mixture a broad surface and helps protect it from freezer odours.

Smooth the top before closing the tub. If the centre is still soft when you check it, leave it in the freezer longer before serving.

Serve it simply

This vanilla ice cream works on its own or alongside warm fruit desserts, such as crumble or pie. The contrast between cold, creamy ice cream and a warm pudding makes it an easy dessert pairing.

For neat scoops, let the tub stand briefly at room temperature before serving. Return it to the freezer promptly once you have portioned it.

Take care with the uncooked egg

The method does not cook the egg, so choose fresh eggs from a reliable source and handle them hygienically. If serving someone who should avoid raw or lightly cooked egg, use pasteurised egg instead.

Keep the mixture chilled during preparation and freeze it promptly in a clean, covered container.

Recipe notes & tips

• Start with a clean, dry bowl for whipping the egg white.
• Whisk the egg white before the cream so you can reuse the beaters without washing them.
• Stop whipping the cream mixture at soft peaks after adding the yolk and sugar.
• Fold with a spatula rather than stirring, to preserve as much air as possible.
• Use an airtight tub to help protect the ice cream from freezer odours.

Variations

• More vanilla: add a little extra extract for a stronger vanilla flavour.
• Chocolate ripple: gently swirl a little cooled chocolate sauce through the mixture before freezing.
• Berry ripple: fold a small amount of thick, cooled berry purée through the mixture just before freezing.
• Citrus note: add finely grated lemon zest with the vanilla for a fresh variation.
• Crunchy finish: scatter chopped toasted nuts over each serving.

Common mistakes to avoid

• Over-whipping the cream mixture: it becomes difficult to fold in the egg white, so stop at soft peaks after adding the yolk.
• Beating in the egg white: this removes its air, so fold gently with a spatula instead.
• Using a damp bowl: moisture can hinder the egg white from whipping properly, so start with a clean, dry bowl.
• Freezing for too little time: the centre may remain soft, so allow at least 6 hours and check that it has set.
• Leaving the tub uncovered: the surface can pick up freezer smells, so cover it with an airtight lid.

How to store

Keep the ice cream covered in an airtight tub in the freezer and use within about 1–2 weeks for the best texture and flavour. It is served frozen rather than reheated; let it soften briefly at room temperature if it is too firm to scoop.

Frequently asked questions