Easy No-Churn Ice Cream Recipes

There’s this magical thing that happens when you mix whipped cream and sweetened condensed milk, and honestly, it still surprises me every time. No ice cream machine, no drama—just a creamy, dreamy scoop that tastes like summer on a spoon. This is my go-to base for Easy No-Churn Ice Cream Recipes, and it’s basically a blank canvas for whatever chaos you’ve got in your pantry: crushed cookies, melty chocolate, a swirl of jam, or that last scoop of peanut butter you were saving for “later.” It’s velvety, scoopable, and actually tastes like ice cream, not a sad icy block.

My little crew goes feral for this. One Saturday, I swirled in crushed chocolate cookies and a streak of peanut butter and my husband walked past the freezer every nine minutes “just to check it.” Our kiddo calls it “stir ice cream” and “helps” by stealing half the mix-ins before they make it to the pan. We keep a loaf pan in permanent freezer rotation—some weeks it’s strawberry shortcake vibes, other weeks it’s espresso chip. Either way, the bowl gets licked, the spoons get fought over, and I pretend that’s not my third scoop.

Kitchen Talk

I learned the hard way that warm caramel swirls will sink like the Titanic. Let your mix-ins cool. Same with hot espresso—amazing flavor, terrible timing. Also, if you whip the cream too far, you’ll get that weird pebbly butter vibe. Don’t panic—just fold it gently with the condensed milk and call it “rustic.” I’ve stirred in crushed raspberries and thought, wow, I’m a genius, only to realize I forgot the vanilla. Still good! And yes, I have added pretzels. Salty-sweet crunch is elite. My only real rule: don’t overthink it. Fold, swirl, taste, giggle, freeze.

Shopping Tips

– Dairy: Grab heavy whipping cream (not half-and-half). Higher fat = creamier scoops that don’t ice up.
– Sweeteners: You want sweetened condensed milk, not evaporated milk. Labels look similar—read twice.
– Chocolate: Chunks melt nicer than chips. If chips are what you’ve got, give them a rough chop.
– Produce/Fruit: Ripe berries are great, but pat them dry. Too much juice = ice crystals.
– Frozen Aisle: Frozen mango or cherries are gold—thaw, drain, and chop before folding in.
– Specialty Item: Vanilla bean paste is a splurge, but those little specks taste like a fancy ice cream shop.

Prep Ahead Ideas

– Chill your mixing bowl and loaf pan so everything stays frosty while you work.
– Make your swirls in advance: quick berry compote, caramel, or chocolate fudge. Cool completely before using.
– Chop add-ins (nuts, cookies, chocolate) and stash in zip-top bags so you can do the fold-and-freeze in two minutes flat.
– If you’re planning sundaes, pre-portion toppings in small jars. Future-you will be thrilled.

✔Time-Saving Tricks

– Use store-bought caramel or jam—swirl with a butter knife and pretend you’re on a cooking show.
– Keep everything cold: cold cream whips faster and smoother.
– Spread the mix into two shallow pans instead of one deep loaf—faster freeze, quicker scoops.
– Don’t rush the set. Let it freeze solid, then give it a few minutes on the counter before scooping for those joyful curls.

✔Common Mistakes

– Accidentally grabbing evaporated milk—been there. If you catch it early, switch to the sweetened condensed milk and carry on.
– Over-whipping the cream until it looks lumpy. Stop when it’s just holding soft peaks; you’ll get a silkier texture.
– Adding warm mix-ins. They melt the base and cause icy pockets. Cool them down, then swirl.
– Heavy, wet fruit. Drain and pat dry, or fold in a ribbon of jam instead for juicy flavor without the ice.
– Undersalting. A tiny pinch of salt makes it taste more “ice cream shop,” less “frozen whipped cream.”

What to Serve It With

– Warm brownies or blondies for that hot-cold moment.
– Crushed waffle cones and a shower of sprinkles for a DIY sundae bar.
– Fresh berries and a drizzle of honey if you’re pretending to be classy.
– Espresso shot over a scoop for a lazy affogato.

✔Tips & Mistakes

– Chill your gear; warm bowls = sad whip.
– Fold gently—stirring like a maniac knocks out the air.
– Salt matters. One tiny pinch wakes the whole thing up.
– If it’s rock-hard, let it sit on the counter for a few minutes. Don’t microwave unless you like weird edges.
– If you forgot vanilla, add a splash of almond extract. Different, but swoony.

✔Storage Tips

Freeze it in a loaf pan wrapped tightly with plastic, then foil. If you’re fancy, use a lidded quart container. Press parchment right on top of the ice cream to avoid icy crystals. It scoops like a dream the first few days, then gets a little firmer—still great. Yes, I’ve eaten it for breakfast. It’s basically dairy and fruit if you squint.

✔Variations and Substitutions

– Strawberry Shortcake: Fold in diced strawberries and crumbled shortbread. A ripple of strawberry jam is extra.
– Mocha Chip: Stir in cooled espresso and chopped dark chocolate. Add a tiny pinch of cinnamon if you’re wild.
– PB Pretzel Swirl: Peanut butter warmed slightly (then cooled) plus crushed pretzels. Sweet-salty heaven.
– Coconut-Dream (Dairy-Free-ish): Use coconut cream and sweetened condensed coconut milk. Not identical—but rich, tropical, and delicious.
– Maple Pecan: Swap vanilla for maple extract and fold in toasted pecans. A dash of flaky salt on top is chef’s kiss.
– Dulce de Leche Ripple: Use dulce de leche as your swirl. Just make sure it’s cool and ribbon it in right before freezing.

Frequently Asked Questions

Easy No-Churn Ice Cream Recipes

Creamy, scoopable no-churn ice cream—no machine required. Start with a 2-ingredient base and customize with your favorite mix-ins.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup heavy cream (cold) 36% milk fat or higher for best results
• ▢ 14 ounce sweetened condensed milk from one standard can
• ▢ 2 teaspoon pure vanilla extract
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.5 cup mini chocolate chips optional mix-in
• ▢ 1 cup fresh strawberries, diced optional mix-in
• ▢ 0.5 cup peanut butter, warmed optional swirl

Instructions

Preparation Steps

• Chill a large mixing bowl and beaters for 10 minutes. Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.
• Whip the cold heavy cream to medium-stiff peaks (about 2 to 3 minutes with a hand mixer). Do not overwhip.
• In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt until smooth.
• Fold the whipped cream into the condensed milk mixture in 3 additions until no white streaks remain and the mixture is light and airy.
• For mix-ins, gently fold in mini chocolate chips, diced strawberries, or swirl in warmed peanut butter. You can also divide the base and make multiple flavors.
• Transfer the mixture to the prepared loaf pan, smooth the top, and press plastic wrap directly onto the surface to prevent ice crystals.
• Freeze until firm, at least 6 hours or overnight, then let sit at room temperature for 5 minutes before scooping.

Notes

For chocolate: whisk 0.5 cup unsweetened cocoa powder into the condensed milk before folding in the cream. For cookies and cream: fold in 1 cup crushed chocolate sandwich cookies. Store tightly covered up to 1 month.