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Easy No-Churn Ice Cream Recipes

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
Total Time: 15 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.