No-Churn Ice Cream Recipes

No-churn ice cream is the easiest way to make creamy, homemade frozen desserts—no ice cream maker required. With just a few ingredients and a bit of mixing, you can whip up delicious ice cream in virtually any flavor you like. Whether you’re making it for a party, family treat, or just because, these recipes are simple, versatile, and seriously satisfying.

Why You’ll Love This Recipe

• No ice cream machine needed
• Just 10–15 minutes of prep time
• Rich and creamy texture like traditional ice cream
• Easily customizable with mix-ins and flavorings
• Fun for kids and adults to make together

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

directions

this recipe

1. In a mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix well.
3. Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula.
4. Add your desired flavorings or mix-ins (see Variations below).
5. Transfer to a loaf pan or freezer-safe container. Smooth the top and cover.
6. Freeze for at least 4–6 hours, or until firm.

Servings and timing

• Servings: 8
• Prep Time: 15 minutes
• Freeze Time: 4–6 hours
• Total Time: About 6 hours 15 minutes

Variations

• Chocolate: Add ½ cup unsweetened cocoa powder or ½ cup melted chocolate.
• Strawberry: Fold in 1 cup pureed or diced fresh strawberries.
• Mint Chocolate Chip: Add ½ teaspoon peppermint extract and ¾ cup mini chocolate chips.
• Peanut Butter Swirl: Swirl in ½ cup creamy peanut butter.
• Cookies and Cream: Stir in 1 cup crushed chocolate sandwich cookies.
• Lemon Blueberry: Add 1 teaspoon lemon zest and ¾ cup fresh or frozen blueberries.
• Mocha: Add 1 tablespoon instant espresso powder and ½ cup chocolate chips.

storage/reheating

• Storage: Keep in an airtight container in the freezer for up to 2 weeks.
• Serving: Let it sit at room temperature for 5–10 minutes before scooping for easier serving.
• Reheating: Not applicable—serve directly from the freezer after softening slightly.

FAQs

Can I use milk instead of heavy cream?

No, milk doesn’t whip into stiff peaks. You need heavy whipping cream for the right texture.

Is no-churn ice cream really as creamy?

Yes! Thanks to the whipped cream and sweetened condensed milk, it’s surprisingly rich and smooth.

Can I make it dairy-free?

Yes. Use full-fat coconut cream in place of the heavy cream and sweetened condensed coconut milk.

Do I need to stir it while it freezes?

No stirring is needed. Just freeze until firm.

Can I use flavored extracts?

Absolutely. Try almond, coconut, or lemon extract for a different twist.

What kind of container should I use?

A metal loaf pan works well, but any freezer-safe, airtight container will do.

How long does it take to freeze?

4–6 hours minimum, but overnight is best for a firm scoop.

Can I add alcohol?

Yes, a small amount of liqueur (1–2 tablespoons) adds flavor and keeps the texture softer.

How do I prevent ice crystals?

Keep it tightly covered and avoid overmixing. Using full-fat ingredients also helps.

Can I double the recipe?

Yes! Just make sure you have a large enough bowl and container to freeze it.

Conclusion

No-churn ice cream is a simple and fun way to create homemade ice cream without the hassle of machines or complicated steps. With just a few ingredients and your favorite mix-ins, you can make a dessert that’s better than store-bought and totally customizable. Whether you’re going classic or creative, it’s a frozen treat you’ll make again and again.

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