Maya Warren is an actual ice cream scientist. “Ice cream is literally my life,” she says in Chef Secrets: The Science of Cooking, a documentary from The Nature of Things.

Warren has a PhD in food science, and specializes in the microstructure, and sensorial and behavioural properties of frozen aerated desserts.

“When we eat [ice cream], we just think about how good it makes us feel … but the science that goes into it is so complex because it’s actually a solid, a liquid and a gas,” she explains in the film.

In Chef Secrets, Warren joins other chefs and culinary experts to share how an understanding of the science behind food can help make you a better cook. 

Here’s her simple recipe for a no-churn ice cream that you can make at home — no ice cream machine necessary!

You can add any flavourings you like to this no-churn ice cream. When she was developing this recipe, Warren layered in chopped Oreo cookies, sprinkles and caramel sauce.

In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.

Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.

Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.

Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.

Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight. 

Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop. 

These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream. 

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