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Making homemade ice cream can be fun, especially when it comes to no-churn recipes that don’t require an ice cream machine. However, one challenge with no-churn ice cream is achieving that perfect, creamy texture without it becoming too icy or hard. Surprisingly, vodka can be the secret ingredient that takes your homemade ice cream to the next level. While it might sound unusual, adding a touch of vodka can help elevate the texture, flavour, and overall quality of your no-churn ice cream.
One of the biggest challenges with no-churn ice cream is avoiding the formation of ice crystals. Traditional ice cream recipes call for constant churning to incorporate air and break down ice crystals as they form. Since no-churn ice cream doesn’t get this mechanical churning, it’s more prone to becoming icy. This is where vodka steps in. Because vodka has a lower freezing point than water, adding a small amount to your mixture helps prevent the formation of large ice crystals, for a smoother texture.
No-churn ice cream recipes rely heavily on whipped cream and condensed milk to create the desired creamy texture. While this method works well, it can sometimes lack the silky smoothness of churned ice cream. A splash of vodka helps maintain the creamy consistency, making the ice cream smoother and more luxurious. The alcohol interferes with the water molecules in the mixture, ensuring the ice cream remains soft and scoopable straight from the freezer.
Homemade ice creams often end up tasting overly sweet because sugar is a key component in preventing the mixture from freezing too hard. Vodka, with its neutral flavour, helps to balance this sweetness without overpowering the natural flavours of your ice cream. It acts as an ideal additive, allowing the main ingredients—be it vanilla, chocolate, fruit, or any other flavour—to shine without becoming cloying.
Another underrated benefit of adding vodka to your ice cream is its impact on shelf life. Homemade ice creams, especially no-churn varieties, tend to harden over time, making them less enjoyable after a few days. The addition of vodka helps keep the ice cream softer and prevents it from becoming rock-solid. This means that even if you forget about your ice cream for a week, you can still scoop it out with ease when you’re ready to enjoy it again.
When should you add the vodka?
Vodka should be added to your no-churn ice cream mixture just before you transfer it to the freezer for chilling. The ideal time to incorporate vodka is after you've combined all your main ingredients, such as condensed milk, cream, and flavourings, and mixed them into a smooth and consistent base. By adding the vodka at this stage, you ensure that it's evenly distributed throughout the mixture, which helps prevent the ice cream from becoming too hard or icy as it freezes.
You don’t need much – usually, just 1 to 2 tablespoons for the entire batch will be sufficient. This small amount won’t affect the taste or add any alcoholic flavour to your ice cream. Instead, the vodka lowers the freezing point of the mixture, resulting in a creamier and softer texture that's easier to scoop. Be sure not to add too much, as it could affect the consistency and flavour. Once mixed, pour the ice cream base into your container and freeze as usual.
