Quick to make and no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn’t freeze rock-hard like most no-churn ice cream can. The vodka is optional, however it really helps keep the ice cream scoopable and you don’t taste it!
- 1 pinch salt
Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.
- Cook’s Notes:
- Freezing for 3 to 4 hours produces the best consistency, however if you’d like to soften it a bit, 10 seconds in the microwave does the trick, or remove from the freezer 15 minutes ahead of time.
- You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency.
- Use different flavored extracts for variety.