Mary Adams' No Cook Ice Cream
A rich, creamy no-cook ice cream with vanilla flavor, perfect for quick desserts and suitable for all ages seeking a homemade frozen treat.
Ingredients
Instructions
- Beat eggs; gradually add sugar while beating.
- Add half and half milk and stir continually.
- Add whipped cream and beat again until mixture appears thick.
- Pour mixture into a cylinder container.
- Fill the ice cream cylinder with homogenized milk until it reaches the top, being careful not to overflow.
- Use rock salt and ice to freeze the mixture, turning it into ice cream.
Tips & Substitutions
For a richer flavor, consider using vanilla bean paste instead of vanilla extract. If you prefer a lighter version, substitute half of the whipping cream with Greek yogurt. Ensure the eggs are fresh, as they are key to the texture. Also, try incorporating mix-ins like crushed cookies or fruit for added variety. This no-cook approach is perfect for a hot summer day.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, topped with chocolate syrup or fresh berries for an extra treat. It pairs beautifully with a slice of My Favorite '2 Of Everything' Cake for a delicious dessert spread. Consider adding a sprinkle of nuts or a drizzle of caramel for added texture and flavor.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer to prevent ice crystals from forming. It’s best consumed within a week for optimal texture. To soften, let it sit at room temperature for about 10 minutes before scooping. Avoid refreezing melted ice cream to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Adams' No Cook Ice Cream contains roughly 999 calories, with 10g protein, 134g carbohydrates, and 9g fat. It is an excellent source of calcium (25% of the Daily Value), vitamin C (22% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2119mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of homogenized milk?
Yes, you can use almond milk or coconut milk for a dairy-free version. However, the texture and creaminess may differ, so adjust the sugar accordingly. Just be mindful that plant-based milks can alter the flavor profile slightly.
How long does it take to freeze the ice cream?
Freezing time can vary based on the method used. Generally, expect it to take 30 minutes to an hour with rock salt and ice. Make sure to check periodically; the ice cream is ready when it has a smooth, creamy consistency.
Can I make this ice cream without eggs?
Absolutely! You can substitute the eggs with a commercial egg replacer or use silken tofu blended until smooth. This will yield a similar creamy texture while keeping it egg-free, making it a suitable option for those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).