How to make no-churn ice cream without a machine
No-churn ice cream is a simple, easy and effortless way to make homemade ice cream. The options are endless, and they are a lot more affordable than store-bought ice creams. Here are some tips to making perfect no-churn Ice Cream that I think you will find very useful.
No-churn ice creams have become the recent trend and it’s not because the ice cream makers are expensive, well they are not cheap either but they are a lot more affordable today than they use to be a couple of years ago. The recent trend to no-churn ice creams, however, is mostly due to convenience and options.
Having an Ice cream makers means you need space to save it, then you have to plan ahead of time and make sure you chill the bucket at least 24 hours in advance. Once you churn the ice cream you have to chill it again. So by the time you actually eat the ice cream, it’s like two days have gone by.
Do you make or buy ice creams for the family? (Save/Pin)
I think I started making homemade ice more regularly a couple of years ago when an article on the local news came that a brand of ice we ate regularly had veg shortening in there to make it creamy. The idea of feeding my kids whipped vegetable shortening by the spoon kinda put me off completely. I decided I wanted to be in control of what my kids ate not some crap hidden behind the fine print on the labels.
So since then, 90% of the ice cream the kids eat are usually homemade. We do some reputed brand that we know for sure is good and have genuine ice cream. So the next time you buy ice cream at the supermarket? Take a moment to read that label and see what is in there.
My husband had been promising me an ice cream maker for ages. Honestly, we kept buying everything else except the ice cream maker. When I’d ask him he’d say – what’s wrong with the ice cream we eat? You make it perfect without an ice cream maker! Finally, I gave up!
Three years ago, he finally decided he wanted to let me buy an ice cream maker but guess what? Suddenly, I chose not to. Well, I’m so used to making my no-churn ice creams that I don’t really miss it anymore.
Truth be told, most people are surprised my ice creams aren’t made in an ice cream maker. They are so creamy and melt instantly.
What’s the secret to making creamy, melt-in-your-mouth ice creams?
Well, those of you (me) standing on the weighing scale aren’t going to like this. The truth is the higher the fat content in the recipe the creamier the ice cream will become. It’s the fat in the cream and eggs etc that gets whipped up resulting in a smooth creamy melt in the mouth experience.
I grew up vanilla pastry cream being the bases for good ice cream. Back in those days making ice cream with condensed milk wasn’t so popular. It had to be the rich creamy French pastry cream that had half milk and half cream, egg yolks, sugar and then you added more cream to whip it up into a smooth velvet like texture. But this had to be whipped in an ice cream maker. If not, it would be very icy.
I still often use vanilla pastry cream as a base for some of my ice cream. In fact, often I will switch the classic French vanilla pastry cream to my eggless vanilla pastry cream so that I can reduce the fat content by almost half. Of course, since I didn’t buy an ice cream maker I pour this in popsicle molds and the kids enjoy it very much. There is always a way around it.
So, you see if you choose to go the classic French ice cream method you need to have an ice cream maker. But if you get used to these no-churn ice creams? That ice cream maker is going to collect dust on the shelf.
How to make Perfect no-churn ice cream (Save/Pin)
Do you know that even when you have no time on hand you can make some of the best ice creams for the family? It’s rich, creamy and very indulgent and it’s the best because it’s homemade.
The best part? You know what’s in there! No stabilizers, no veg-shortening, no preservatives. Here’s how simple it is
Ingredients can be found below in the recipe card with conversions
- Whip the cream with the vanilla until soft peaks.
- Fold in the condensed milk
- Add mashed or pureed fruit.
- Or add other flavorings (such as caramel or dulce de leche)
- Pour into a container (see tips).
- Freeze for at least four hours or overnight.
- Thaw a few minutes on the counter before you scoop it out.
Tips for no-churn ice creams (Save/Pin)
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- The container you use to store your ice cream – Use thick Tupperware. The thicker the rubber the less icy the ice cream.
- Another great thing to use is ice cream storage tubs. When you buy store-bought ice cream it comes in these ice cream paper tubs. Those are also good. They do keep the ice cream less icy. So next time you finish a store-bought ice cream wash the container and save it to store homemade ice cream.
- Wrap it again -Wrap the ice cream container in plastic wrap. A ziplock bag works best for this. Just place the ice cream container in a ziplock bag before you place it in the fridge. This will reduce ice crystals on top of the ice cream.
- Do not use glass containers, glass causes excessive ice crystals.
- Metal loaf pans wrapped in foil make a great no-churn ice cream container.
- Great but not necessary – if you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- Let the ice cream thaw a few minutes before you attempt to scoop it.
- I like to dip my ice cream scoop in warm water. This helps scoop the ice cream better.
Full fat / low-fat – it’s all good – enjoy it!
One of my pet peeves with the girls when we eat out is they order a low-fat ice cream because it’s low fat! Then they complain it’s not creamy but icy. Here’s my take on it. If you freeze liquid it will be icy, if you freeze fat it will be creamy. Which is better? depends on what you want? Right? There is nothing wrong with ice! We all love ice. So why not enjoy a nice bowl of icy cold dessert. It’s tasty just not loaded with creamy fat.
To me, if you going to complain then you might as well order proper ice cream and enjoy it. If you want to eat low-fat then learn to enjoy the natural elements of low fat. Enjoy that icy cold fruit ice cream that’s not creamy but still the best-frozen dessert you can get. In the process of complaining over what it should be, we fail to enjoy what it is. Right? So, next time you order a dessert? Think? Are you going to really enjoy it? Or feel sorry for yourself for it? It’s all up to you.
Here are more than 20 no-churn ice cream flavors I have shared with you.
- NO churn Ice cream collection
- Classic Vanilla Ice Cream no-churn
- Caramel Banana Ice Cream
- Belgium Chocolate Ice Cream – No-Churn
- Chocolate Ice Cream
- Dulce De leche ice cream
- Creamy Dulce de leche pops
- Oreo Ice Cream No-Churn
- Lemon Ice Cream
- No-Churn Blueberry Ice Cream
- Strawberry yogurt pops
- Raspberry Ice Cream
- Blackberry Ice Cream
- Mixed Berry Ice Cream
- Strawberry Ice cream
- Cherry Ice Cream
- Easy no-churn Mango Ice cream
- Mango Kulfi
- Mango Popsicle
- Strawberry Yogurt Pops
- Indian Lycee Kulfi – Lychee Ice cream pops
- Tiramisu Ice Cream – NO-Churn
- No-Churn Caramel Ice cream
- NO-Churn Salted Caramel Ice Cream
Here are a few more that I have often make but haven’t share with you yet.
- Cream Cheese No-Churn Ice Cream – Add 8 oz of cream cheese instead of fruit puree or in addition the fruit puree to make a fruit flavored cream cheese ice cream – such as strawberry cream cheese ice cream
- Peanut Butter No-churn ice cream – Add 1 cup peanut butter to the classic vanilla ice cream
- No-churn Peanut butter chocolate ice cream – Add 1 cup peanut butter to my no-churn chocolate ice cream.
- Nutella No-Churn ice cream – Add 1 cup Nutella to the classic vanilla ice cream or chocolate ice cream
- Cinnamon Rolls – Add 1/2 tsp cinnamon powder to 1/2 cup cream cheese. Fold into the classic vanilla ice cream and sprinkle 1/2 tsp cinnamon powder on top again.
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How to make No-Churn Ice CreamPrint Pin Rate
- 2 cups Fruit mashed or pureed Or
- 1 cup Sauce Or
- 1 cup crushed cookies, candies etc
Conversions – Switch between Metric & US for other measurement options
- Whip the cream until soft peaks.
- Fold in the condensed milk and vanilla
- Add mashed flavor component – combine well
- Pour into a container (see tips).
- Freeze for at least four hours or overnight.
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you