3 Ingredient No Churn Gelato Ice Cream
This is the easiest ice cream recipe ever. Just 3 ingredients, no ice cream maker needed, and virtually no work. The result is a super creamy gelato.
I haven’t made any ice cream yet this summer. I’m not sure why, but I just haven’t really had the time and patience to wait for the ice cream maker, freeze, wash all those dishes, etc. Then I came across this ridiculously easy 3 ingredient ice cream recipe.
I had my doubts, but I tried it, and it works! The consistency is like gelato. You won’t believe this wasn’t made in a machine.
This recipe barely requires any work. You add the three ingredients, whisk a few strokes, pour it into a container, freeze, and then it’s ready to eat. It’s delicious just as it is, but it would be perfect for serving with desserts like my Easy Blueberry Tart.
One of the main ingredients is sour cream, which had me a little worried because I don’t really like sour cream ice cream, but the taste is very faint. I can’t wait to use this as a base for other flavors.
Is it just me or does anyone else miss the old school ice cream scoops that have a release lever? I like that the commercial-style scoops cut through ice cream easily, but I can’t get pretty ice cream scoops. A lot of the release lever ones I purchased broke easily, but then I found this one from OXO* a few years ago and it’s been my go-to scoop ever since, even though I actually have a drawer full of ice cream scoops. It is sturdy and makes pretty scoops.
You can view the full recipe on Lady and Pups. One note, I used vanilla bean paste rather than vanilla extract because it has a richer vanilla flavor and aroma.
If you love ice cream desserts you might like my Cotton Candy Affogato!
- 1 ½ cups sour cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla paste
All images and content are © Kirbie's Cravings.
In a medium-sized bowl, whisk all of the ingredients until smooth.
Pour the mixture into a container. Cover with a lid or plastic wrap and place it in the freezer for six hours or overnight.