Eggless Vanilla Ice cream Recipe | Easy Homemade Vanilla Ice cream

Basic Vanilla Ice cream recipe with step by step photos. Vanilla ice cream is the most basic ice cream variety and I am sure everyone would love it. Vanilla ice cream is so versatile that it can be eaten as it is as a dessert or can top your milkshakes,puddings,fruit salad,brownies,cake with the vanilla ice cream and enjoy.Vanilla ice cream is also served along with the famous Indian desserts like gulab jamun and Carrot halwa.I somehow love the taste of the warm halwa/ jamun/ chocolatebrownies with the cold ice cream, it tastes just divine!!

My mom used to make ice creams at home when we were kids, she used to use CMC and GMS to make the ice cream and the end product used to be creamy and delicious like the store bought ice creams. However I never tried it that way and always opted the easy peasy version of ice creams using the whipped heavy cream and was always happy with the end results.The version I am posting today is very easy and no churn vanilla ice cream recipe which can be prepared with just three ingredients and all you need is 10 minutes to prepare a tub of this luscious versatile vanilla ice cream. You just need a beater to beat the cream and mix in the condensed milk and vanilla and you are done!

This is a basic method of preparing ice cream and one can prepare various flavors using the same method - Mango Ice cream, mixed berry ice cream, strawberry ice cream, pistachio ice cream, butter scotch ice cream, Gulkand ice cream, rose ice cream to name a few.You can play with the flavors of your choice and create delicious ice creams easily at home.

Check out the other frozen desserts/ice creams I have posted in my blog so far - Mango Ice cream , Mango Kulfi , Gulkand ice cream, Strawberry Frozen Yogurt/Froyo

Here is how to make easy no churn eggless vanilla ice cream recipe with step by step photos.

Eggless Homemade Vanilla Ice cream Recipe:

yields: 1 small tub | Author: Prathibha

Prep time: 10 mins | Cooking time: NIL | Total time: 10 mins +  6-8 hrs of freezing

Cuisine: International | Category: Frozen Desserts/Ice creams

Ingredients:

1 cup fresh heavy cream(30% fat)

2/3 cup Condensed milk

1/2 tsp good quality Vanilla paste or 1 tsp Vanilla essence or 1 Vanilla bean

Method:

• Chill the bowl and the beater blades in the freezer for an hour.Keep the cream chilled too.
• Now beat the cream using an electric mixer until it forms soft peaks, it roughly takes 6-8 mins.

• Add 1/2 cup condensed milk and whisk it until it is mixed nicely,check the taste and add more condensed milk if needed and whisk again.

• Add vanilla pasta or essence or scraped vanilla bean(discard the bean use only the scraped vanilla paste inside) and whisk it again.

• Pour it into a freezer safe box and freeze it until set for roughly 7-8 hours.

Scoop and serve it.You can serve it as it is as on top of milkshakes,fruit salad or a warm brownie or pudding.You can even top the ice cream with some nuts and chocolate sauce and enjoy.

Notes:

1. As we are whisking the cream nicely we do not need to churn it again in between and it still turns out quite creamy.
2. If you do not get heavy cream in India, you can even use amul cream too.
3. Use the best quality vanilla for this, I use vanilla bean paste or freshly scraped vanilla for all the bakes, it really enhances the flavor of the final product.
4. Please be careful when you are beating the cream, once the soft peaks are forms do not beat it more else it might turn to a butter.

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Gulkand Ice Cream Recipe | Eggless Ice Cream Recipes

Gulkand Ice cream recipe with step by step photos.Summers call for mocktails, fresh fruit juices. popsicles, ice creams and kulfis to beat the heat. I am not an Ice cream lover though I would like to eat them once in a while and I prefer Kulfi to Ice cream any day.But TH is very fond of Ice creams and he always buy a small ice cream tub or a cone or at least an ice cream bar when he accompanies me for shopping.

Though I prepare Mango Ice cream and Mango Kulfi  without fail every mango season I never ventured out to try other icecream flavors at home back in India.But after shifting to Singapore we miss having those Indian Ice cream flavors and hence I made this Gulkand Ice cream recently and TH loved it to the core and finished the box even before I realized.So, this time I decided to blog about it before it gets disappeared again in my refrigerator.

I am posting a very simple eggless and no churn gulkand ice cream recipe which I prepared following my basic Ice cream recipe.I use the same Ice cream base to prepare the Mango Ice cream and it turns quite creamy and delicious.Following the same base one can prepare various flavors like Chocolate, Pistachio, Butterscotch,Strawberry, Mixed berry, Paan etc.I hope I will try other flavors and post them in my blog at least in near future,till then enjoy my easy home made gulkand ice cream.

Here is how to prepare Gulkand Ice cream recipe with step by step photos:

Eggless Gulkand Ice Cream Recipe:

yields: 12-15 scoops | Author: Prathibha

Prep time: 20 mins | Cooking time: NIL | Total time: 20 mins + freezing time

Cuisine: Indian | Category: Desserts/Ice Creams

Ingredients:

2 cups heavy Whipping Cream,chilled

1/2 cup full cream Milk,boiled and cooled

1/2 cup Condensed milk

5-6 tbsp Gulkand/Rose petal jam

few drops of rose essence,optional

Method:

• Chill a large bowl with the beating blades in the freezer for an hour or two.

• Reserve 2 tbsp of Gulkand and grind 1/4 cup Gulkand with full cream milk to a smooth puree.

• Pour the heavy whipping cream to the chilled bowl and whisk it with the electric whisker until it forms soft peaks.

• Add condensed milk, rose essence(if using),ground gulkand puree and reserved gulkand to the whipped cream and gently fold it until the mixture is uniform.You can even use the electric whisker but I prefer to fold to maintain the creaminess of ice cream.You can taste the mixture at this point and add more condensed milk if you need.

• Pour it into a freezer safe box and cover it with lid tightly and freeze it for 7-8 hours until it is set.

Scoop it and serve.

Notes:

1. This ice cream is set at once and hence try to whip the cream until soft peaks and fold the rest of the ingredients into the whipped cream gently whip helps in getting a creamy ice cream.
2. You can even use rose syrup while mixing the ingredients which helps in giving a nice rose colored ice cream.As I did not have it I have not used it.
3. Also adding rose essence gives a nice flavor to the ice cream, do not skip it.
4. You can add sugar instead of condensed milk but I prefer the condensed milk as it gives nice creaminess to ice creams.

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Easy Mango Ice cream Recipe | No Churn Homemade Mango Icecream

Mango Ice cream recipe with step by step photos.I always look forward for Mango season for obvious reasons, I love this king of the fruits so much that I don't mind eating them for every meal. While we both(myself and the kiddo) are big fans of this fruit and love to eat it by itself, DH does not like to eat the fruit but he loves the mango in the form of Mango Lassi, Mango Ice-cream or Mango Kulfi. So every summer I prepare the Mango Ice-cream and Mango Kulfi with out fail for DH sake so that he can also enjoy the mangoes.

I have already posted a Mango Ice-cream recipe where the ingredients are same but the preparation process is slightly different, it needed to be churned twice to get the creamy texture.In today's post I am sharing the Mango Ice cream recipe which does not need churning and it is made out of heavy cream which is whisked nicely before it is mixed with the mango pulp which helps in giving a nice creamy texture to the ice cream.Prepare this delicious and creamy mango ice cream and enjoy it until the season lasts!

Check out other Mango recipes here in my blog:

• Aamras  ,Shrikarini/Seekarane
• Mango Juice , Mango Lemonade, Mango Milkshake
• Mango Lassi, Mango Banana Smoothie
• Mango Burfi, Mango Phirni
• Mango Sheera, Amrakhand
• Mango Pound Cake
• Mango Ice-cream, Mango Kulfi
• Mango Salsa  

Here is how to prepare Mango Ice cream recipe with step by step photos:

Homemade Mango Ice cream Recipe:

yields:1 medium tub | Author: Prathibha

Prep time: 20 mins | Cooking time: N/A | Total time: 20 mins + setting time 8-10 hrs

Cuisine: Indian | Category: Desserts

Ingredients:

3 large Alphonso Mangoes

1 cup Condensed milk

1 cup Heavy cream/Whipping cream(30% fat)

2-3 tbsp Sugar,if needed(optional)

1-2 tbsp Milk

Method:

• Keep a large bowl and the whisk blades in the freezer for an hour.Chill the heavy whipping cream too overnight.

• Wash, peel and chop the mangoes and grind it with condensed milk,milk and sugar to a smooth puree.

• Now whip the cream in the chilled bowl until you get soft peaks.It tastes approximately 8-10 mins.

• Now add mango puree to the cream and gently fold until you get a uniform mixture.

• Now pour the mixture in a freezer safe box or an Aluminium Icecream box with lid and cover it tightly with the cling wrap and keep it in freezer for 6-8 hours undisturbed.

While serving remove the box/tin and leave it on the counter for 2-3 mins and scoop out the ice cream and serve it chilled.You can add the toppings of your choice - nuts, mango sauce or mango cubes and enjoy!!

Notes:

1. You can use tinned mango pulp if you do not get fresh mangoes.
2. Kesar mangoes or Karnataka Badami variety of mangoes are good alternatives to alphonso mangoes.
3. You can use Amul cream if you are in India but make sure you whip the cream nicely until it is slightly stiff and follow the same process.
4. The addition of sugar enhances the sweetness and taste of the ice cream and I recommend to add it.
5. Do not add more milk while grinding, if you can avoid adding milk while grinding it is good too.
6. If you have mango essence you can add that while whisking the cream.
7. We are using double cream or heavy whipping cream to prepare this ice cream and whisk it nicely until semi stiff peaks which gives rich and creamy ice cream. In case you do not get heavy cream use the regular cream and follow the same process and once the mixture is semi solid say after 2-3 hours whisk it again to a smooth puree and freeze it again.This ensures that you get creamy ice free icecream.
8. You can create various flavors by just replacing the mango puree with various fruit purees or nuts to prepare various ice cream flavors.

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Strawberry Frozen Yogurt(Froyo)....a must do seasonal dessert!!

Strawberries are one of my favorite seasonal fruits which I enjoy eating boxes and boxes of strawberries in this season.I always think of preparing something with strawberries but always end up eating them just like that before they get turned to any other form.So, this time I bought two boxes so that I will definitely use them in making this yummy dessert which I wanted to try from a long time when I saw it here and here .This is a very yummy and easy dessert which does not require any cream and is a very ideal dessert for calorie conscious people.

Ingredients:
1 pound(240 gms) fresh strawberries
2/3 cup(130gms) Sugar
1 cup(240gms) curd/yogurt
1 tsp fresh lemon juice

Method:

• Tie the yogurt in a muslin cloth overnight(atleast 2-3 hrs) and keep it in the refrigerator to get thick creamy and cheesy yogurt.
• Roughly chop strawberries and toss them in sugar and keep it aside for 1/2 hr until the sugar dissolves completely and make the strawberries look still red.Toss in between a couple of times.
• Blend the strawberry mixture and strain it in a strainer.I did not strain as I wanted to enjoy the fruit completely.So,this step of straining is optional to you if you do not like seeds in the dessert.
• Add lemon juice and hung curd to it and blend again to a smooth mixture.Check the sweetness at this point and add extra sugar if needed according to your taste.
• Pour the mixture in the ice cream maker and let it run in the freezer until you get thick,creamy and luscious frozen yogurt.The time taken by the ice cream maker depends completely on the brand of the maker but it helps in getting ice free frozen yogurt/ice cream.(If you do not have the ice cream maker,you freeze the strawberry mixture in a plastic box and blend it after it hardens,repeat the process 4 to 5 times until you get ice-free frozen desset.)
  
• Remove it from the ice cream maker and store it in a plastic box in the freezer.

Sprinkle some pistachios/ mint leaves on top of the frozen strawberry yogurt scoops and serve it cold.

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Mango Ice cream...completely Home made

Who would say ' No ' to Ice cream in these Hot summers??

Infact season is not a barrier for most of us to enjoy those delectable Ice creams.As some fruits are seasonal and especially our king of Fruits "MANGO" is available only in summers,why not we use them to the fullest extent .I have scribbled this recipe from my SIL's cook book when I visited her last year.I tried this couple of times in this summer and it was so easy to prepare with no mess.It was an instant hit at home and everyone liked it and Home made things always gives a better satisfaction than the store bought one's right??This is one simple and easy recipe with very less ingredients and turns out perfect in texture.
so,here comes the recipe...try it out and enjoy this summer..

Ingredients:
3 Alphonso Mangoes(Other mangoes also do,but Alphonso's taste best)
1 Cup Milk,boiled and cooled
6 tbsp Sugar
1/2 tin Milkmaid(condensed milk)
200 ml Thick cream(I used Amul cream)
5-6 drops of Mango essence

Method:

• Peel the mangoes and cut it into small pieces.
• Melt Sugar in milk and add essence and mix well.
• Grind the mango pieces with milk mixture and condensed milk into a very smooth and fine mixture.
• Pour the mixture into the Ice cream tub(Closed one) and freeze it for 3-4 hrs.Remove it and scrape the mixture and churn it along with Cream to a fine mixture.
  
• Now check the taste,if it needs more sweetness add milkmaid and churn it again to a smooth mixture and pour it back into the tub and freeze it.

Scoop out and serve it cold.

Note:
The above process of churning can be repeated again in order to get still smooth and soft Ice cream.

This is my second entry to "MANGO MELA" event hosted by Srivalli of Cooking for all Seasons.

You can find another delectable Mango Kulfi recipe here.

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Celebrating my 50th post with Chips 'n' Dips and Mango Kulfi...!!!

Ever since my MIL brought me those cute Tupperware Kulfi moulds I wanted to prepare Kulfi and finally I got the enthu to prepare it last friday.With Mumbai weather turning for the worst last week there couldn't have been a better dessert to prepare.Wonder when it starts raining here,otherwise this humidity will force me to prepare this again and again...he he..:)..Of course when the taste is so good one can't expect it to last long as we finished it off in just two days.

Yesterday I had prepared Olive and cashew dips as an accompaniment for the tortilla chips.What else does one want during weekends.. lazily watching tv ..and savoring those lovely chips with a cup of masala tea!!

Cashew Aioli:
This recipe I have scribbled sometime back from a tv show and modified it according to my taste by adding herbs to it.I liked the richness of the dip because of the liberal usage of cashew nuts.
Ingredients:
1 Cup Cashew nuts(soaked in water)
2 tbsp fresh parsley finely chopped
1 tsp Mixed dried herbs
2 jalapenos( I used pickled ones)
2-3 tbsp water from the pickled jalapenos
3 tbsp olive oil
sea salt(according to taste)

Method:

• Blend soaked cashew nuts,jalapenos,salt,olive oil,dried herbs and some water from (pickled)jalapenos to a slightly coarse paste(or even smooth paste).
• Mix in the chopped parsley nicely and slightly chill it.
• Serve it with Tortilla chips/Doritos/Nachos/any chips/matchstick sliced vegetables.

Note: 1.This can be used as a sauce for pasta. 2.This can be even stored in refrigerator up to 2-3 days.

Olive-Basil Dip:
Hubby liked this dip very much more than the above one.I added some finely chopped olives to the dip which made its appearance in each and every bite of the dip.
Ingredients
1/2 cup hung curd or sour cream
1 tbsp mayonnaise
3/4 cup olives(I used green,you can even use black ones)
7-8 basil leaves
1-2 small shallots
2 jalapenos
sea salt(as per taste)
some water from the pickled olives

Method:

• Blend everything into a fine smooth paste.
• Serve it with Tortilla chips/Doritos/Nachos/any chips/matchstick sliced vegetables.

Mango Kulfi(Low cal version):
Who says no to Kulfi.??especially if it is Mango Kulfi I would never deny to eat it.In Mumbai we get Alphonso mangoes in abundance and I am enjoying them during the season.Alphonso mangoes not only gave a nice color but also enhanced the taste of kulfi.Nuts add a special taste to kulfi and I have also used different nuts in different molds for the kulfi which made me to identify the unique taste of each nut in the kulfi.
Kulfi is one of the most richest Indian dessert I have made it bit low-calorie version by not adding whipped cream and I made it with cornflour which gave a creamy texture with less calories.Ingredients:
4 Alphonso Mangoes(or any other Mangoes)
1/2 tin Condensed milk(adjust according to the sweetness of mangoes)
1/4 cup milk(slightly less than that)
1 tbsp cornflour
1 tsp elaichi powder
some saffron strands
2 tbsp finely chopped cashews
2 tbsp finely chopped pistachios
2 tbsp thinly sliced almonds
Method:

1. Mix cornflour in half the milk and stir it into the hot milk(on a low flame) and keep stirring till it forms a thick paste.Cool it down completely.
2. Blend alphonso mangoes into a smooth puree,add condensed milk(add it by adjusting the taste) and cornflour mixture and blend again.
3. Stir in the elaichi powder and saffron strands.
4. Take out some mixture into a small bowl and add any one type of chopped nuts into it and mix.Drop the same nuts at the bottom of the kulfi mold and pour the mixture over it and cover it.(you can mix the nuts and prepare also,but I wanted it with different nuts)
5. Repeat the same process for the other nuts.Refrigerate it for 12 hours(minimum or until set).It will be set properly by the next day.I have poured the left over mixture in the ice cube tray which i have tasted( and actually finished off)just after 2 hrs.
   
6. While removing it,dip the kulfi mold in the normal water for some time to remove it in exact shape.

Serve it cold.

I am sending Cashew Aioli for poornima's Let's go Nuts - Cashew Nuts event started by Aquadaze.

and Olive-Basil dip for priya's event AFAM: Olives started by Maheswari of Beyond The Usual.

and both the dips(olive-basil dip and cashew Aioli ) and kulfi to 15 Minute Cooking hosted by Mahimaa.and finally the Mango Kulfi for the My Favourite Things -FROZEN DESSERT event hosted by Aquadaze and which was originally started by Bindiya.

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