No-Churn Ice Cream Recipe
American · Dessert · 10 min total
This incredibly easy no-churn ice cream requires no ice cream maker, just a few simple ingredients and a bit of patience. Perfectly creamy and customizable with your favorite mix-ins.
10
min prep
min prep
8
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups heavy cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the condensed milk mixture in thirds, until fully incorporated and no streaks remain.
- Pour the mixture into a 9x5-inch loaf pan or other freezer-safe container. Smooth the top with a spatula.
- Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- Scoop and serve. For best texture, let sit at room temperature for 5-10 minutes before scooping.
Tips
- Fold in mix-ins like chocolate chips, crushed cookies, or fruit puree after folding the cream.
- Store in the freezer for up to 2 weeks, covered tightly.
- For a softer texture, add 1 tablespoon of vodka or corn syrup to the base before freezing.
More about No-Churn Ice Cream →
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