Three Ingredient No Churn Gelato
This has to be the best “cheat” recipe for Gelato there is. This is a recipe that is simple, cheap and not time consuming. Fun to make with the kids and eatable for all ages, I mean… it takes about 6 minutes of your time to make and then let it freeze! Come On!
If you want to impress further, simply jazz up some waffle cones with some melted chocolate like we did here…
Why This Gelato Works
Think of this recipe like taking a shortcut. With traditional gelato, first you have to make a sweetened base – usually a cooked mixture of heavy cream and sugar with or without eggs to thicken it into a rich custard – which needs to be cooled, then churned in a machine before freezing. Churning incorporates air and breaks up ice crystals as they form, making the finished gelato creamy and smooth rather than one icy block.
With this no-churn gelato, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture. It’s creamy, it’s scoopable, it melts in your mouth, and it’s fantastic.
- 1 can sweetened condensed milk
- 1 teaspoon vanilla seed paste or extract
- 600ml thickened cream
- Pour the sweetened condensed milk and cream into a large bowl. Mix in the vanilla.
- Whip the cream mix until it holds stiff peaks, about 3-5 minutes.
- Transfer the gelato base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of baking paper against the surface to prevent ice crystals from forming.
- Freeze for at least six hours. The gelato will become more firm the longer you let it freeze. For best texture and flavour, allow the gelato to sit out of the freezer for 3-5 minutes before serving. Best eaten within two weeks.
- Recipe Notes
- Make Flavoured Gelato: To infuse gelato with flavour, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavouring ingredient. Let the mix infuse until it tastes good to you or until it's room temperature. Strain out the solids and refrigerate the cream until it's completely chilled again. Make the recipe as usual. Adding a Mix-in to Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared gelato into the freezer container, sprinkle the mix-in over top, and then top with the remaining gelato. Use a knife to swirl the mix-in into the gelato.