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

Total Time: 15

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.

Nutrition