No-Churn Ice Cream

When you crave ice cream but don’t have an ice cream maker, this super-easy technique works every time. For easy, homemade, creamy, no-churn ice cream that’s safe to eat, this recipe is hard to beat. I’ve also included some tasty tips and lots of flavors.

---

No-churn ice creams have become the recent trend. And it’s not because the ice cream makers are expensive, but mostly due to convenience and endless options.

---

Why make no-churn ice cream?

• It needs just two ingredients that you probably already have on hand to make a classic recipe. The additions are optional.
• And it takes just five minutes to whip and about 4 hours to freeze.
• Also, it makes smooth, creamy ice cream with no ice crystals, and no one will believe it wasn’t made with an ice cream maker.
• And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.

---

Ingredients and substitutes

• Whipping cream – The higher the fat, the creamier your ice cream. I use heavy whipping cream with 38% fat.
• Condensed milk – Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk, which takes just 5 minutes to make. The best thing about the homemade recipe is that you can reduce the sugar.
• Vanilla – Condensed milk has vanilla in it, and yet a little more goes a long way. Of course, you can also omit the vanilla extract.

Step-by-step: No-churn ice cream recipe

Ice cream base

• In the large bowl of a stand mixer, with the whisk attachment, whip the heavy cream until almost stiff peaks form.
  Pro tip – The more you whip the cream, the fluffier the ice cream. But do not overwhip, or you will churn the whipping cream into butter.
• Next, add the condensed milk and vanilla extract. Mix for a minute more to combine.
  Pro tip – This is your basic no-churn vanilla ice cream.

Flavors

• Vanilla Ice Cream – Pour the base into an ice cream storage container. 
• Blueberry Ice cream – Add blueberry puree to the base and stir well to combine.
• Raspberry ice cream – Add raspberry puree to the base and stir well to combine.
• Mixed Berry ice cream – Add crushed, mixed berries into the base and stir well to combine.
• Blackberry ice cream – Add crushed blackberries to the base. Then, stir well to combine.
• Lemon ice cream – Add lemon curd to the base and stir well to combine.
• Chocolate ice cream – Add melted chocolate and cocoa paste into the base. Then, stir well to combine.

Freeze

• Freeze for at least 4 hours or overnight.
  Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before trying to scoop the ice cream. This will soften any ice crystals.
• Enjoy!

How to make dairy-free ice cream?

• To make dairy-free ice cream, use coconut cream, maple syrup, or honey instead of a sweetened condensed milk mixture.
  • Place two cans of coconut cream in the fridge for a few hours. When chilled, scoop the thick coconut cream from the top and place it in a large mixing bowl.
    Pro tip – Using thick coconut cream without the liquid makes creamy ice cream with no ice crystals.
  • Add sweetener – 1/2 cup honey or maple syrup and combine well.
  • Vanilla – Add vanilla extract, a pinch of salt, and any other additions you want, such as 1 cup of fruit purees or curds, 1 cup of chocolate chips, or up to 2 cups of crushed Oreo cookies, etc. Stir well with a spatula.
  • Pour the base into an ice cream storage container. Freeze for at least 4 hours or overnight.
  • Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before trying to scoop it. This will soften any ice crystals.

• Vanilla Ice Cream,
• Strawberry Ice Cream, Blueberry Ice Cream
• Mixed Berry Ice Cream, Mango Ice Cream
• Raspberry Ice Cream or Raspberry Pavlova Ice Cream

---

Frequently asked questions

---

• Cheesecake Ice Cream Recipe
• Pistachio Matcha Ice Cream
• Dulce De Leche Popsicles
• Popsicles – Mango Popsicle or Strawberry Popsicles
• See all ice cream, popsicle recipes