Vanilla Ice cream (no churn)

Name: Vanilla Ice-Cream (no churn)
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 4 large eggs, separated; 1/4 tsp Cream of Tartar or Apple Cider Vinegar or Fresh Lemon Juice; 40-60g Erythritol or 15 - 20g Truvia / Natvia / Pure Via Sweetener - start with 40g and add more if you need it; 300ml Double Cream; 1 tbsp Vanilla Extract

You'll also find this recipe on page 77 of the Creative Bakes Cookbook.

Vanilla Ice-Cream (no churn)

Rated 4 stars by 11 users

Servings

Prep Time

10 minutes

Cook Time

0 minutes

Calories

166

Author:

Michele Cooper

This is a super easy creamy ice-cream - no need for an ice cream churner!

In the photo, we served this with Butterscotch Sauce.

Ingredients

4 large eggs, separated
1/4 tsp Cream of Tartar or Apple Cider Vinegar or Fresh Lemon Juice
40-60g Erythritol or 15 - 20g Truvia / Natvia / Pure Via Sweetener - start with 40g and add more if you need it
300ml Double Cream
1 tbsp Vanilla Extract

Directions

Separate egg whites from yolks.
Start whisking the egg whites and then add the cream of tatar.As the egg whites begin to thicken, slowly add the sweetener, and whisk until it has soft peaks
In a separate bowl, whisk up the cream, to also form soft peaks. DO NOT over whisk
In a separate bowl whisk up the eggs and vanilla with a fork.
Gently fold the egg whites into the cream, with a spatula.
Next, gently fold the egg yolk mixture into the whites and cream mixture. The egg yolks will try and sink to the bottom, so make sure you stir in well, but gently.
Pour mixture into a suitable freezer tub.
Freeze for at least 2 hours.
At this point it's like Mr Whippy (yum) 3 - 4 hours it's like soft scoop ice-cream.
When you're ready to eat, you might need to leave it out of the freezer for 10 minutes, to be a nice soft scoop ice-cream