How to make No-Churn Ice Cream

A glass with different flavors of no churn ice cream.

Prep Time: 10

Total Time: 4 10

Calories: 10

Adjust Servings Here: 12 servings

Description

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.

Ingredients

240 ml (1 cup) Whipping cream/Heavy Cream (38% or more)
120 ml (cup) Sour cream
120 ml (½ cup) Sweetened condensed milk
2 tsp Vanilla extract

Flavors

1 cup Blueberry puree (Fruit puree, sauces)
1 cup Raspberry puree
1 cup Blackberry puree
1 cup Mixed Berries
1 cup Lemon curd
1 cup Melted chocolate

Instructions

Ice Cream Base

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sour cream until almost soft peaks form.
240 ml Whipping cream/Heavy Cream, 120 ml Sour cream
Next, add the condensed milk and vanilla extract. Mix a minute more to combine. This is your basic no-churn vanilla ice cream.
120 ml Sweetened condensed milk , 2 tsp Vanilla extract

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 combine
Raspberry ice cream - Add raspberry puree to the base. Stir well to combine
Mixed Berry ice cream - Add crushed, mixed berries into the base. Stir well to combine
Blackberry ice cream - Add crushed blackberries to the base. Stir well to combine
Lemon 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.

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

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