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.
- 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.
- 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
What does no-churn mean?
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It refers to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Can I use something other than sweetened condensed milk?
Yes, you can use alternatives like coconut cream or Greek yogurt as a base for no-churn ice cream. These alternatives may require different ratios or additional sweeteners, so it’s best to follow a recipe specific to the base you choose.
Can I make no-churn ice cream without heavy cream?
Yes, you can make no-churn ice cream without heavy cream by using alternatives like coconut cream or Greek yogurt. However, the texture and flavor may be different, so it’s best to follow a recipe specific to the alternative you choose.
How long does homemade no-churn ice cream last in the freezer?
Homemade no-churn ice cream can last in the freezer for up to 2-3 months if stored in an airtight container.
Can I use evaporated milk instead of condensed milk?
No, because it won’t be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor, while evaporated milk is just thick milk with 60% of the liquid evaporated.
How to make 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.
Video
Ingredients
- 2 cup (470 ml) Whipping cream (38% or more)
- 1 cup (240 ml) Sweetened condensed milk
- 2 tsp Vanilla extract
Flavors
- 2 cup (296 g) Blueberry puree (Fruit puree, sauces)
- 2 cup (500 g) Raspberry puree
- 2 cup (300 g) Blackberry puree
- 2 cup (300 g) Mixed Berries
- 2 cup (450 g) Lemon curd
- 2 cup (350 g) Melted chocolate
Method
Ice Cream Base
- In the bowl of a stand mixer, using the whisk attachment, whip the whipped cream until almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. This is your basic no-churn vanilla ice cream.
Flavors
- Vanilla – Pour into an ice cream storage container Vanilla Ice Cream – Pour the base into an ice cream storage container Blueberry Ice cream – Add blueberry puree to the base. Stir well to combineRaspberry ice cream – Add raspberry puree to the base. Stir well to combineMixed Berry ice cream – Add crushed, mixed berries into the base. Stir well to combineBlackberry ice cream – Add crushed blackberries to the base. Stir well to combineLemon ice cream – Add lemon curd to the base. Stir well to combine.Chocolate ice cream – Add melted chocolate and cocoa paste into the base. Stir well to combine.
Freeze
- Freeze for at least 4 hours or overnight.
Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the ice cream softer and creamy in texture.
- Crushed fruits will create a marbled effect, and pureed fruits will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- 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.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
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How could I make this using a sweetened, non-dairy cream substitute made for beating into a whipped “cream”? I live in a remote area in Mexico and real cream is hard to come by (and so is good ice cream!) but they have this cream for beating that is much more readily available, however it is also sweet. They use it mostly for decorating cakes. Directly translated it is called ‘Cream for Beating’ but completely non-dairy. End result may be something like cook whip(?). (I feel like this may be bordering blasphemy!) Thank you so much for any suggestions, even if the suggestion includes “just forget about it!”
Andrea. Yes, I think I know what you talking about. The only way to reduce sweetness is to reduce some condensed milk.
Use a generous portion of fruit puree (preferably reduced puree to prevent ice crystals).
I would suggest making small batches and paying with the quantities until you are happy with the right amount of sweetness.
Alternatively, you can thicken evaporated milk even further and use that instead of condensed milk.
The key is to try and use less liquid so there are no ice crystals. I hope that makes sense.
i’d like to know how to make strawberry ice cream using canned prepared strawberry pie filling.. is there any recipe for this?
Canned Strawberries are usually sweetened so you can reduce the condensed milk by half. Taste and adjust for sweetness.
This no churn ice cream was delicious! Loved how easy it was to make!
Since I don’t have an ice cream maker no-churn is my go-to! But it’s so easy too…I love homemade ice cream and all these different variations have inspired me.
This no-churn ice cream is so easy to make and I love all of the different flavors you could make! Such a perfect and refreshing treat for warm days. I’ll be making this all summer long! 🙂