This no-churn ice cream is made with just five ingredients. My recipe is easy and customizable, and there is no need for any fancy equipment.

Our family likes to have ice cream all year round, but homemade ice cream in the summer is always a favorite because there are so many fresh fruits that can help you customize the ice cream to your favorite flavors. Fresh peach is my favorite flavor, but you could make it with pieces of fresh strawberries, blueberries, or raspberries, or swirled with a favorite berry syrup. Of course, chocolate or vanilla are also favorites.

What is No-Churn Ice Cream?

If you’ve never made homemade ice cream before, you might know there are two different ways of making ice cream. Many ice cream recipes require using an ice cream maker, and there are so many options for expensive ice cream makers or even attachments for stand-up mixers. Sometimes it’s just easier not to have to pull out the equipment. This is where the “no churn” option comes into play.

When you make no-churn ice cream, all that is required is a bowl to mix the ingredients into and a reusable ice cream tub to freeze the ice cream in. I like to have a few different containers to make a few different flavors at once. This ice cream is a lot of fun with kids; they can make their own flavor, and they love that!

Ice cream Banana Flavor
Homemade banana ice cream in a glass container with a spoon for ice cream on a wooden background. Healthy dessert. Horizontal, top view, copy space

Ingredients for No Churn Ice Cream

  • Heavy Cream You want to use heavy cream or whipping cream because it has the highest fat content, which results in a creamier consistency.
  • Sweetened condensed milk is used instead of granulated sugar, and instead of having to create a custard base as you do with ice cream, you churn. You want to make sure you are using sweetened condensed milk and not evaporated milk.
  • Vanilla Use high-quality pure vanilla to give you the best vanilla flavor; if you want, use vanilla paste or seeds from a vanilla bean.
  • Sea Salt Just a small pinch will bring out the flavor and balance the sweetness.

How to make No-Churn Ice Cream

  • Whisk together the condensed milk, vanilla, and salt
  • Pour the cream into a chilled metal bowl and beat to stiff peaks
  • Fold the condensed milk mixture into the whipped cream until combined
  • Fold the ice cream mixture into a reusable ice cream tub or into a bread pan, place plastic wrap over the surface, and freeze for at least 4 hours.

Additions to No Churn Ice Cream

I like making the base vanilla and adding our favorite mix-ins. I usually limit it to around 1 cup of crushed toppings in the batter. There are so many great options for ice cream, but here are some ideas:

  • edible cookie dough
  • Chopped Oreos
  • Chopped Reeses
  • Mixed berries
  • Island flavors: toasted coconut, with pineapple chunks, macadamia nuts
  • Mint Chocolate Chip: peppermint extract, green food coloring, and mint chocolate chips.
  • Strawberry sauce swirled into the mixture
  • Chocolate sauce swirled into the mixture
  • Caramel sauce swirled into the mixture
Ice Cream Chocolate
Ice Cream Chocolate
Ice Cream swirled chocolate
Ice Cream swirled chocolate

Tips for Success

  • Chill the bowl If you can chill the bowl and the beaters, it will help speed up the whipping process. All they need in the freezer is about 10 minutes.
  • Let soften when you take the ice cream out of the freezer after freezing for 4-5 hours the consistency is going to be hard so letting it sit to soften a bit on the counter will help a lot.
  • Run an ice cream scoop under hot water Just before you are ready to scoop out your ice cream, run your ice cream scoop under hot water. This way, it will be a lot easier to scoop.

Frequently Asked Questions

Can I Make Dairy-Free No-Churn Ice Cream?

Yes, I have made a dairy-free option, and my coworkers found it just not as smooth. I will put a recipe in the notes for a dairy-free option.

How Long Does Homemade Ice Cream Last?

This homemade no-churn ice cream will last for quite a few months in the freezer as long as it is kept in a tightly sealed container to prevent freezer-burnt ice cream.

Can you make no-churn ice cream without condensed milk?

In this recipe sweetened condensed milk acts as a substitute for the traditional custard base that is generally used in regular churned ice cream. Using it saves time.

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Easy No-Churn Ice Cream

This no-churn ice cream is made with just five ingredients. My recipe is easy and customizable, and there is no need for any fancy equipment.
5 from 9 votes
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Ice cream
Cuisine American
Servings 8 Servings

Equipment

  • 1 Ice Cream Container

Ingredients
  

  • 14 oz Sweetened Condensed Milk
  • 2 tsp pure vanilla or 1 scraped vanilla bean
  • 1 pinch sea salt
  • 2 cups heavy cream or whipping cream
  • 1 cup fresh peaches or any add-ins of your choice

Instructions
 

  • Place a metal bowl in the freezer and chill for 15 minutes.
  • In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
  • Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
  • Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
  • Pour ice cream into 9×5” bread pan or ice cream container. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
  • Transfer to freezer and freeze for 2 hours before adding in your add in's and freeze for at least 4 hours or (preferably) overnight before scooping and serving

Notes

Dairy Free version
14 ounce sweetened condensed coconut milk
1 tablespoon pure vanilla
2 cup coconut cream
  • chill coconut cream in the fridge the night before you plan to make the ice cream
  • Start by whisking together the sweetened condensed coconut milk, and vanilla extract until combined, and set aside.
  • using a stand-up mixer or large bowl, beat the chilled coconut cream until stiff peaks form. Take about 1 cup worth of the whipped coconut cream and gently fold in condensed coconut milk until blended
  • pour the condensed milk mixture into the large mixing bowl with the remaining whipped coconut cream and gently fold everything together until smooth.
  • Pour the mixture into a loaf pan or freezer-safe ice cream container and place the pan in the freezer.
  • once the ice cream has been in the freezer for around 2 hours, you can stir any mix-ins you prefer. then return to the freezer for another 3 hours until completely frozen
  • Remove from the freezer 5-10 minutes before serving and Enjoy!
  • Remove the ice cream from the freezer about 5-10 minutes before serving. Scoop and enjoy!
Keyword ice cream, no churn

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