No-Churn Ice Cream
No-churn ice cream is a quick and easy dessert that doesn’t require an ice cream maker. With just three main ingredients—sweetened condensed milk, heavy whipping cream, and vanilla extract—you can whip up a creamy, velvety treat in minutes. Customize it with your favorite flavors and mix-ins for a personal twist on this classic dessert!
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl (optional for mix-ins)
- 1 Hand or stand mixer (or whisk)
- 1 spatula
- 1 Freezer-safe container with lid (e.g., metal loaf pan)
Ingredients
- 1 can 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract or your preferred flavoring
Optional mix-ins:
- ½ cup chocolate chips
- ¼ cup fruit puree
- 2-3 tablespoons caramel or fudge sauce
- ¼ cup chopped nuts
Instructions
Prepare the Base:
- In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. Mix until smooth.
Whip the Cream:
- In a chilled mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form.
Fold Together:
- Gently fold the whipped cream into the condensed milk mixture. Use a spatula to combine without deflating the cream.
Add Mix-Ins (Optional):
- If using mix-ins like chocolate chips or fruit puree, gently stir them into the mixture.
Transfer and Freeze:
- Pour the mixture into a freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid. Freeze for 4-6 hours, or until firm.
Serve and Enjoy:
- Once frozen, scoop the ice cream into bowls or cones. Let it sit at room temperature for 5 minutes if it's too hard to scoop.
Notes
- For Softer Texture: Add 1-2 tablespoons of vodka or liqueur to the base. This helps prevent the ice cream from freezing too hard.
- Dairy-Free Option: Substitute heavy whipping cream with coconut cream and use dairy-free sweetened condensed milk.
- Flavor Suggestions: Swirl in Nutella, peanut butter, or fruit jams for an extra burst of flavor.
- Storage Tips: Store in an airtight container to prevent freezer burn. Consume within 2 weeks for the best taste and texture.