No Cook Ice Cream
This No Cook Ice Cream recipe is a simple, easy way to make creamy, homemade ice cream without any cooking or ice cream maker required. Using just a few ingredients—heavy cream, sweetened condensed milk, and vanilla extract—this recipe offers endless variations. Whether you stick with classic vanilla or experiment with chocolate, strawberry, or any flavor of your choice, you'll enjoy the smooth, rich texture that rivals store-bought ice cream. Perfect for beginners and ice cream lovers alike!
Equipment
- Electric Mixer (Handheld or Stand Mixer): 1 unit
- Mixing Bowl (Large): 1 unit
- Spatula (for folding): 1 unit
- Freezer-safe Container with Lid: 1 unit
- Measuring Cups & Spoons: 1 unit each
- Whisk (Optional, if not using an electric mixer): 1 unit
Ingredients
- 2 cups 480 mL Heavy Cream (whipping cream, chilled)
- 1 can 14 oz / 396 g Sweetened Condensed Milk
- 2 tsp 10 mL Vanilla Extract (or preferred extract)
- Optional Add-ins: Chocolate chips crushed cookies, fruit puree, or swirls of caramel
Instructions
Whip the Heavy Cream
- In a large mixing bowl, pour the chilled heavy cream. Using an electric mixer (or whisk), whip the cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes, depending on the speed of your mixer.
Add the Sweetened Condensed Milk
- Gently pour the sweetened condensed milk into the whipped cream. Use a spatula to fold the condensed milk into the whipped cream. Be careful to fold gently to maintain the airiness of the whipped cream.
Flavor & Add-ins
- Stir in the vanilla extract for flavor. If desired, add any mix-ins like chocolate chips, crushed cookies, or fruit puree. Fold them gently into the mixture.
Freeze the Mixture
- Transfer the mixture to a freezer-safe container and smooth the top with a spatula. Cover the container with plastic wrap or a lid. Freeze for at least 4 hours or overnight until firm and scoopable.
Serve and Enjoy
- When ready to serve, let the ice cream sit at room temperature for a few minutes if it’s too hard to scoop. Then scoop and enjoy your homemade no-cook ice cream!
Notes
- Customization: You can customize this recipe by adding different extracts (like almond or coconut), mix-ins (like crushed candies, fruit, or nuts), or by blending the base with chocolate or fruit purees for different flavors.
- Storage: Store leftovers in an airtight container in the freezer for up to 2-3 weeks. Let the ice cream sit for a few minutes at room temperature before scooping if it’s too hard.
- No-Churn Variations: This recipe is often called “no-churn ice cream” because it doesn’t require an ice cream maker, but it still yields a smooth, creamy result.