No Churn Ice Cream
This No Churn Ice Cream recipe is a quick and simple way to create creamy, indulgent ice cream without needing an ice cream maker. With just three basic ingredients—heavy cream, sweetened condensed milk, and vanilla extract—you can make a rich, smooth dessert that’s perfect for hot summer days or a last-minute treat. Customize with your favorite mix-ins for endless flavor possibilities!
Equipment
- 1 large mixing bowl
- 1 hand mixer or stand mixer (Optional: whisk for hand whipping)
- 1 spatula
- 1 loaf pan or freezer-safe container
- 1 plastic wrap or parchment paper (for covering)
Ingredients
- 2 cups 480 ml Heavy cream
- 1 can 14 oz or 396 grams Sweetened condensed milk
- 2 teaspoons 10 ml Vanilla extract
- Optional mix-ins: chocolate chips crushed cookies, fruit, etc. (to your preference)
Instructions
Whip the Heavy Cream
- Pour the heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 3-5 minutes. The whipped cream should hold its shape when you lift the beaters or whisk.
Mix the Sweetened Condensed Milk and Vanilla
- In a separate bowl, combine the sweetened condensed milk and vanilla extract (or any other flavoring you’re using). Stir to mix well.
Fold in the Whipped Cream
- Add about one-third of the whipped cream to the condensed milk mixture and fold gently using a spatula. Continue adding the rest of the whipped cream in two more batches, folding gently each time until fully combined. Be careful not to deflate the whipped cream.
Add Mix-ins
- Gently fold in any mix-ins like chocolate chips, crushed cookies, or fruit (if desired). Be sure to incorporate them evenly without over-mixing the ice cream base.
Freeze the Mixture
- Transfer the ice cream mixture to a loaf pan or another freezer-safe container. Smooth the top with a spatula. Cover the surface with plastic wrap or parchment paper to prevent ice crystals. Freeze the ice cream for at least 4-6 hours or overnight for the best texture.
Serve and Enjoy
- Once frozen, scoop the ice cream into bowls, cones, or serve as a topping for other desserts. Enjoy your homemade, creamy no churn ice cream!
Notes
- Whipping the Cream: Ensure that your heavy cream is very cold before whipping. This helps it achieve stiff peaks more easily.
- Customization: This base recipe is incredibly versatile. You can swap out vanilla for different extracts (e.g., almond, hazelnut) or add fruit purées, chocolate syrup, or swirls of caramel for different flavors. Don’t forget the fun mix-ins like candy pieces, crumbled cookies, or chopped nuts!
- Dairy-Free Version: To make a dairy-free version, substitute the heavy cream with coconut cream and the sweetened condensed milk with sweetened condensed coconut milk, or use a coconut milk and sugar mixture.
- Storage: Keep the ice cream covered tightly in an airtight container in the freezer. It should last for about 2-3 weeks, though it’s best enjoyed within the first week for optimal freshness.