No-Churn Ice Cream Recipe
This easy no-churn ice cream recipe is perfect for satisfying your sweet tooth without the need for an ice cream maker.
With just a few simple ingredients, you can create a deliciously creamy treat that you can customize with your favorite flavors and mix-ins!
Ingredients
Heavy Cream: 2 cups (for a rich, creamy base).
Sweetened Condensed Milk: 1 can (14 oz) (for sweetness and smoothness).
Vanilla Extract: 1-2 teaspoons (for classic flavor).
Flavor Add-Ins (optional): Chocolate chips, crushed cookies, fresh fruit, caramel swirls, or nuts.
Tools Required
Mixing bowls
Whisk or electric mixer.
Spatula
Airtight freezer-safe container.
Instructions
Whip the Heavy Cream:
In a large mixing bowl, beat the heavy cream using an electric mixer or whisk until stiff peaks form. This creates the airy, creamy base for your ice cream.
Add Sweetened Condensed Milk:
Gently fold in the sweetened condensed milk using a spatula. Be careful not to deflate the whipped cream too much.
Incorporate Vanilla Extract:
Stir in the vanilla extract for a classic flavor. Adjust the quantity to your preference.
Optional Add-Ins:
If desired, fold in your favorite mix-ins, such as chocolate chips, crushed cookies, or fruit. Get creative with your combinations!
Freeze:
Transfer the mixture to an airtight container and freeze for at least 4-6 hours, or until firm.
Tips for Success
Flavor Variations: You can easily customize this ice cream by adding different extracts (like almond or mint) or using flavored sweetened condensed milk (like caramel or chocolate).
Mix-Ins: For a fun twist, try adding swirls of fudge or caramel sauce, or layer in your favorite toppings for a sundae-style treat.
Serving: Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Storage
Freezer Storage: Store the ice cream in an airtight container in the freezer. It will keep well for about 2-3 weeks. For best texture, consume within a week.
Avoid Ice Crystals: To minimize ice crystals, make sure the container is tightly sealed and try to avoid frequent opening of the freezer.
Enjoy your homemade no-churn ice cream, and feel free to experiment with different flavors and mix-ins to create your perfect scoop!
Storage
Freezer Storage: Store ice cream in an airtight freezer-safe container to prevent freezer burn and absorption of other odors. Press a piece of plastic wrap or wax paper directly onto the surface before sealing to help minimize ice crystals.
Shelf Life: Best consumed within 1 week for optimal texture and flavor, but can be kept for up to 2–3 weeks.
Scooping Tip: Let ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
Flavor Variations & Tips
Flavor Ideas:
Chocolate Swirl: Add 1/3 cup cocoa powder to the condensed milk or swirl in fudge sauce before freezing.
Berry Bliss: Fold in fresh or frozen berries (chopped strawberries, blueberries, raspberries) and a touch of lemon zest.
Cookies & Cream: Crush 6–8 chocolate sandwich cookies and fold them in after mixing.
Mint Chocolate Chip: Add 1 tsp mint extract + green food coloring + mini chocolate chips.
Peanut Butter Cup: Swirl in 1/3 cup peanut butter and chopped peanut butter cups.
Tips for Success:
Whip Cream Well: Beat heavy cream until stiff peaks form, but don’t over-whip or it’ll curdle.
Fold Gently: Use a spatula to fold in the condensed milk and add-ins to keep the mixture light.
Layering Mix-Ins: Try layering mix-ins between scoops when filling the container to distribute them evenly.
Nutritional Information (Approximate, per 1/2-cup serving without add-ins)
Calories: 250–300 kcal
Fat: 18–22g
Saturated Fat: 12–14g
Carbohydrates: 20–25g
Sugar: 18–22g
Protein: 4–5g
Note: Values will vary based on mix-ins and serving size.