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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Mango Falooda Recipe | Mango Dessert Recipes

Mango Falooda recipe with step by step photos.I was introduced to Falooda only in Mumbai.It had almost become a norm for me to have it in the famous shop Badshah on my every visit to crawford market. I love their rose falooda the most and I do not miss the mango falooda during mango season and order Kesar falooda too at times.One has an option of having 1/2 falooda and the portion they used to serve as half itself was so heavy for one person.

Rose falooda is the classic version of falooda and it is a medley of rose syrup , basil seeds , cold rose milk,falooda sev and ice cream.Rose syrup adds a nice flavor to the falooda and basil seeds cool the body in summers.Coming to Mango falooda recipe, the combination of mango puree ,cut mango cubes,mango ice cream in sweetened milk,falooda sev and basil seeds flavored with rose syrup and topped with nuts and tutti frutti which adds a nice bite to it, how can something like this go wrong?I would say that it is the utmost mango delicacy in one glass, it tastes amazing. Do not miss to try this simple and delicious mango falooda recipe this summer and before the mango season ends.More over one can do all the prep work ahead and just assemble it in 5 mins when you have guests,I am sure they would be bowled over with this Mango falooda.

Check out other mango desserts recipes in my blog:

• Aamras  ,Mango Fudge
• Mango Ice-cream,Mango Kulfi
• Mango Pannacotta,Mango Phirni
• Mango Sheera,Mango Shrikand
• No Churn Eggless Mango Ice-Cream

Here is how to make mango falooda recipe with step by step photos.

Mango Falooda Recipe:

Serves 2 | Author: Prathibha

Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins

Cuisine: Indian | Category: Desserts/Beverages

Ingredients:

1 large ripen Mango,chopped(alphonso or kesar)

1 cup Milk,boiled and cooled

1.5-2 tbsp Sugar

1/2 cup Vermicelli/Falooda sev

4 scoops Mango Ice cream/Vanilla Ice cream

2.5 tbsp Basil seeds(sabja seeds)

2-3 tbsp Rose syrup

2 tbsp chopped Cashewnuts

1 tbsp Tutti Frutti

2 glazed Cherries,to garnish 

1/3 cup Jelly,cut into cubes(optional)

Method:

• Wash,peel and chop the mango into pieces.Reserve 1/3 cup of mango pieces and grind the rest to a smooth puree.Refrigerate it until it's usage.

• Slightly dry roast vermicelli taking care that it does not change color and add water to it and cook until done and strain the cooked vermicelli and pour cold water on it,this ensures that the cooked vermicelli stay separate.If you are using falooda sev cook it as per the instructions.Chill it until its use.
• Soak basil seeds in 1/2 cup water for half an hour or until it swell up nicely.
• If you are using jelly,prepare it as per the instructions and let it set and cut it into cubes and keep it ready.
• Boil milk and mix in the sugar and let it cool and refrigerate it until it is chilled.
• Now take two tall serving glasses and pour 1-1.5 tbsp of Rose syrup in each glass and then add 1 tbsp of swollen basil seeds on it.

• Add some mango cubes and jelly cubes (if using) and then add 3-4 tbsp of cooked falooda sev/vermicelli in both the glasses.

• Now add few more mango cubes and swollen basil seeds and then add 4-5 tbsp of mango puree in both the glasses.
• Now gently pour sweetened milk into the glass until the desired level and then add some more tablespoons of mango puree on top in both the glasses.Keep enough space to add the ice cream, else the drink will over flow once you add ice cream to it.

• Add 1-2 scoops of Mango ice cream(or vanilla ice cream) and garnish it with chopped cashewnuts, tutti frutti, chopped mango pieces and a glazed cherry on top in both the glasses.

Serve immediately with long spoon and straw and enjoy!!

Notes:

1. One can prepare the mango falooda according to their personal choice, there are no hard and fast rules while making it.
2. I sometimes like to add mango milkshake instead of mango puree and milk separately, this actually keeps it thick.
3. The addition of rose syrup is optional, if you do not have it skip it totally or use roohafza instead.
4. You can use ready made/tinned mango puree when mangoes are not in season and skip mango pieces in the recipe and follow the same recipe.
5. I love to add mango ice cream to the mango falooda but one can add simple vanilla ice cream to it and enjoy.
6. Mangoes like alphonsos and kesar are best for this recipe, but one can use their locally grown sweet mango variety to prepare this recipe.You can add sugar while grinding the mango if your mango is not very sweet.

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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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