Why You’ll Love No Churn Ice Cream Recipe
This recipe is wonderfully easy to make, even for beginners. Since there is no special equipment required, it is a great option for anyone who wants homemade ice cream without the hassle of using a machine. The texture turns out creamy and luscious, and the base is versatile enough to pair with countless flavors and add-ins. It is also a great make-ahead dessert for parties, family nights, or warm-weather cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch sea salt
2 cups heavy cream
Directions
Line a 9×5 loaf pan with parchment paper or wax paper, then place it in the freezer to chill.
In a large chilled bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt until smooth.
In a separate large chilled bowl, whip the heavy cream until stiff peaks form.
Fold half of the whipped cream into the sweetened condensed milk mixture to lighten it.
Pour the lightened mixture into the remaining whipped cream and gently fold until fully combined.
Stir in any add-ins you like, such as chocolate chips, caramel, peanut butter, or freeze-dried fruit.
Transfer the mixture to the prepared pan and freeze for at least 4 hours, or until firm enough to scoop.
Servings and timing
This recipe makes 6 servings.
Preparation time: 10 minutes
Freezing time: 4 hours
Total time: 4 hours 10 minutes
Variations
One of the best things about this no churn ice cream recipe is how easy it is to customize. For a chocolate version, fold in cocoa powder or chocolate syrup along with chocolate chips. For a fruity twist, add crushed freeze-dried strawberries, blueberries, or swirls of fruit jam. Peanut butter lovers can ribbon in softened peanut butter for a sweet and salty flavor. You can also create a cookies and cream version by folding in crushed chocolate sandwich cookies just before freezing.
Storage/Reheating
Store the ice cream tightly covered in the freezer for up to 2 weeks for the best texture and flavor. To help prevent ice crystals, press a layer of parchment paper or plastic wrap directly onto the surface before covering. When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
Reheating is not needed for this recipe, but a short rest on the counter helps restore its creamy texture after freezing.
FAQs
Can I make no churn ice cream without an ice cream maker?
Yes, that is exactly what makes this recipe so convenient. It is designed to create creamy homemade ice cream without any machine.
Why do I need to chill the loaf pan first?
Chilling the pan helps the mixture start freezing faster, which can improve the final texture.
Can I use homemade whipped cream instead of store-bought?
Yes, this recipe already uses homemade whipped cream made from heavy cream, which gives the ice cream its light and airy texture.
What does sweetened condensed milk do in this recipe?
Sweetened condensed milk adds sweetness and helps create a smooth, creamy texture without the need for cooking a custard base.
How long does no churn ice cream need to freeze?
It needs at least 4 hours, but freezing it longer can make it even firmer and easier to scoop.
Can I add mix-ins to the base?
Yes, you can mix in chocolate chips, caramel, cookie pieces, peanut butter, nuts, or freeze-dried fruit.
Why should I fold the whipped cream gently?
Gentle folding keeps the whipped cream airy, which helps the ice cream stay light and creamy instead of becoming dense.
Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert. You can prepare it a day or two before serving and keep it in the freezer.
How do I keep no churn ice cream from getting too hard?
Store it well covered and let it sit at room temperature for a few minutes before scooping. This helps soften it slightly.
Can I double the recipe?
Yes, you can double it, but you may need a larger pan or divide it between two containers so it freezes evenly.
Conclusion
This no churn ice cream recipe is a fantastic dessert for anyone who wants homemade ice cream with minimal effort. It is creamy, delicious, and endlessly customizable, making it a recipe you can return to again and again. Whether you keep it classic with vanilla or dress it up with fun add-ins, this simple frozen treat is sure to become a favorite.
No Churn Ice Cream Recipe
This easy no-churn ice cream is rich, creamy, and requires no ice cream maker. With just a few ingredients, you can create a smooth frozen dessert perfect for customizing with your favorite mix-ins.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch sea salt
- 2 cups heavy cream
Instructions
- Line a 9×5 loaf pan with parchment paper or wax paper and place it in the freezer to chill.
- In a large chilled bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt.
- In another chilled bowl, whip the heavy cream until stiff peaks form.
- Fold half of the whipped cream into the condensed milk mixture until combined.
- Add the lightened mixture into the remaining whipped cream and gently fold until smooth.
- Stir in any desired add-ins such as chocolate chips, caramel, peanut butter, or freeze-dried fruit.
- Pour the mixture into the prepared pan and freeze for at least 4 hours or until firm.
Notes
- Ensure bowls and cream are well chilled for best whipping results.
- Do not overmix when folding to keep the texture light and airy.
- Store covered in the freezer for up to 2 weeks.
- Let sit at room temperature for a few minutes before scooping for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
