Eggless Vanilla Ice Cream With Condensed Milk & Amul Fresh Cream At Home (Without Ice Cream Maker)

This is an easy and delicious homemade, eggless vanilla ice cream with condensed milk (Milk maid ) and Fresh Cream (Amul Fresh Cream) without ice cream maker. Usually people make ice cream at home easily with heavy whipping cream and sweetened condensed milk by just blending them together in a mixer or churn in an ice cream maker. Its really the easiest and perfect method of making homemade ice cream. It comes out super rich, creamy and soft just like store bought ones even without using ice cream stabilizers like CMC and GMS. 

In India, heavy whipping cream also known as double cream or high fat cream (more than 25% fat) is not widely available in all the super markets. In Bangalore, I buy them from baking supplies stores, Metro Cash n carry, Nilgiris and very rarely from online stores. But Amul Fresh cream is easily available all over India. So this year I wanted to make this basic ice cream using Amul Fresh cream and sweetened condensed milk (Milk maid or Amul mithai) as it would be helpful for many of my readers who dream to make homemade eggless vanilla ice cream with easily available ingredients.  I followed Cooking shooking video and Huma in the kitchen YouTube video for tips and tricks to make a perfect vanilla ice cream without ice crystals. 

To my surprise, it came out very well with rich lovely taste. Sendhil and Raksha loved it very much and gave a big thumbs up. In fact they liked this ice cream more than store bought ones. Being a big fan of Kwality walls and Arun Ice cream, I would say it tastes equally good but we cannot achieve its texture or stabilization as store bought ice creams. This ice cream melts sooner than the one made with heavy whipping cream and store bought ones. But this recipe would make you feel proud of making your own ice cream at home without any fancy ingredients or ice cream maker. All you need is an electric blender. Indian mixer will also work but an electric hand blender can do the perfect job for you by whipping the fresh cream to the right consistency.  

Friends, If you have electric hand blender at home, you can make this ice cream mixture in the next 15 minutes. Its so easy and quick. Do try this easy vanilla ice cream at home without egg, ice cream maker and share your feedback with me. Lets see how to make this basic vanilla ice cream with step by step pictures and VIDEO.

Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream

Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream - Basic vanilla ice cream recipe without ice cream maker.

Cuisine: Indian

Category: Ice cream Recipes

Serves: 4 scoops

Prep time: 20 Minutes

Cook time: 6 Hours

Total time: 6H20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Amul Fresh Cream - 1/2 cup (Use thick part of the cream, avoid liquid) Sweetened Condensed milk - 1/3 cup ( I used Amul mithai) Vanilla Essence - 1 tsp Butter paper or zip lock cover – To prevent ice crystals Hershey's chocolate syrup & sprinklers, nuts – For toppings

HOW TO MAKE VANILLA ICE CREAM WITHOUT ICE CREAM MAKER

1. Cut open the Amul Fresh Cream pack and scoop out only the thick part of cream.
2. Reserve the liquid part and use it for garnishing the gravies.
3. In a wide bowl, take the thick fresh cream and beat till thick using an electric hand blender.
4. Add condensed milk, vanilla essence. Beat again to mix well.
5. Transfer to an air tight container. Cover the top of ice cream with butter paper and close tightly with a lid.
6. Freeze for 6 to 8 hours or overnight. Remove the butter paper, scoop out and enjoy garnishing with chocolate syrup and sprinklers or nuts !

METHOD - STEP BY STEP PICTURES

Refrigerate the Amul fresh cream over night. The next day before making the ice cream, take out the fresh cream. Do not shake the pack. Cut open the pack. Scoop out the thick part of cream and add to a bowl. Do not take the liquid part. Reserve and use it for garnishing gravies like paneer butter masala.  Take an electric hand blender and whip the cream for 5 to 10 minutes in low speed to high speed whenever needed, till cream becomes thick. Cream should form a soft peak. Do not over beat it. It may turn to butter. Add condensed milk and vanilla essence. Whip again using the blender till everything is mixed well. Transfer it to a clean plastic box/ Tupperware box or aluminium bowl. Take a butter paper and cover the ice cream mixture with it. Make sure that the butter paper touches the ice cream surface. Then close the box with a tight lid. It helps to prevent the formation of ice crystals over the ice cream. Freeze the ice cream for 6 to 8 hours. Overnight freezing is the best. The next day, take out the box. Open the lid and peel the butter paper. Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup ( I used Hershey’s chocolate syrup) and decorate with sprinklers and nuts if you like. Serve immediately. Please note this ice cream melts quickly than the ice cream prepared with heavy whipping cream. So consume it quickly after refrigeration. It stays good for a week. Enjoy !

Note

Amul fresh cream works the best. But use only the thick portion of the cream. Avoid the liquid part as it prevent the cream to thicken soon. You can keep this as the basic ice cream base and make chocolate ice cream, butter scotch and mango ice creams with slight variations.

Yummy, rich, creamy, homemade, eggless vanilla ice cream using Amul Fresh cream and Condensed milk is ready. Enjoy with your favorite toppings !

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