The Ultimate No Churn, Vanilla Ice-Cream

Hot Cookie dough tins are the in dessert right now - and although they are a perfect dessert on their own, a good a vanilla ice-cream will take any dessert to the next level. Now being lactose-intolerant means that I have started making my own ice-cream ( to reduce the dairy consequences to my body!) and I have fallen in love with no churn ice-cream. I've been experimenting with so many flavour profiles for last few months but somehow, I missed an absolute staple... A classic vanilla ice-cream. So for this version, we are a doubling up on the vanilla bean paste, and adding a special ingredient: toasted milk powder. This is going to add an extra depth of flavour to our ice-cream flavour, and bring out those nutty and caramel like flavours.

What is Toasted Milk Powder, and Why Use It in Ice Cream?

Toasted milk powder is simply milk powder that has been gently heated until it turns golden and develops a deep, nutty, caramel-like aroma. This simple step transforms regular milk powder into a rich flavour booster that adds warmth, depth, and a subtle toasted sweetness to desserts.

In a no-churn recipe, the ice-cream doesn’t go through the same slow cooking and churning process as traditional custard-based ice cream, so sometimes it can taste very sweet but slightly flat. Toasted milk powder helps balance that by introducing a warm, creamy, almost caramelised flavour that makes the vanilla taste more luxurious and rounded. It also melts smoothly into the mixture, enhancing the creamy taste while keeping the ice cream light, smooth, and scoopable.

How to Toast Milk Powder (Step-by-Step)

1. Pour your milk powder into a dry, light-coloured frying pan or saucepan and place it over low to medium heat.

2. Using a spatula or wooden spoon, stir the milk powder constantly so it toasts evenly and doesn’t burn. It will slowly begin to change colour.

3. After about 4–6 minutes, the milk powder will turn a light golden brown and smell nutty and slightly caramel-like. This is when it’s ready.

4. Take the pan off the heat and transfer the toasted milk powder to a bowl to cool. Leaving it in the hot pan can cause it to overcook or burn.

5. Allow it to cool completely before mixing it into your ice cream base so it blends smoothly and evenly.

Ice - Cream Ingredients

• half a pot of double cream ( plant version will work just as good)

• 100g sweetened condensed milk (coconut milk variation works here also)

• 1 tbsp vanilla bean paste

• 1 tbsp of toasted milk powder

Method

1. In a large bowl, add all your ingredients and whip the mixture until you get soft peaks - you want it thick but still slightly loose.

2. Pour the mixture into a freezer-safe container, cover and freeze for at least 6 hours, or overnight, until firm.

3. Scoop and serve with your favourite dessert

Experimenting with Variations

Once you master the basic recipe try these variations:

• Chopped nuts: add in layers whilst transferring over to your container - for added texture

• Irish cream: Add 1-2 tbsps to you ice cream mixture, for a boozy element