This post may contain affiliate links. Read our disclaimer.
Learn how to make homemade ice cream without an ice cream maker using this No Churn Ice Cream recipe! It uses only 3 ingredients, can be made with a variety of mix-ins and results in a creamy ice cream that tastes like the real deal.
Warmer weather means it’s officially ice cream season, and I’ve dubbed this no churn ice cream by go-to for the summer. …or really any time of year, for that matter.
What does “no churn” mean, anyway? It means that an ice cream maker that would typically do the churning isn’t required. Instead, you just mix ingredients together with a mixer and voila, you have homemade ice cream!
Some people will claim no churn ice cream doesn’t taste the same as “regular” ice cream, but I disagree. Sure, the texture may be slightly softer — and I mean SLIGHTLY — but it requires less effort and you don’t need any fancy equipment! Just a large mixing bowl and a hand mixer or stand mixer will do.
No churn vanilla ice cream pairs perfectly with chocolate coconut cake, double chocolate skillet cookie or my strawberry crisp. YUM!
Recipe features
- Made with only three main ingredients.
- Requires just 10 minutes of prep work, and the freezer does the rest, no fancy equipment needed.
- The flavor options are endless, so have fun experimenting!
Ingredients
I only tested this recipe using the following ingredients, and therefore I’m not recommending any substitutions. It’s perfect just like this!
Sweetened condensed milk – Since there isn’t actual sugar in this recipe, the sweetened condensed milk is what’s going to give the ice cream its sweet flavor. Otherwise, it’ll just taste like milk.
Vanilla extract – This is vanilla-flavored ice cream, so using vanilla is a must, but I recommend using it regardless of what flavor ice cream you’re making.
Salt – Just a little bit to balance out the sweetness.
Heavy cream – Heavy whipping cream is what makes ice cream ice cream! It’s a must-have in order to get the texture correct.
Mix-ins – I used mini chocolate chips, but there are SO many options! See below under “variations” for other options.
Instructions
Step 1: Stir ingredients. Start by stirring the condensed milk, vanilla and salt together in a medium bowl.
Step 2: Whisk heavy cream. Next, pour the cream into a large bowl, or the bowl of a stand mixer. Whisk on low speed for 2 minutes, then increase to medium speed for 1-2 minutes and lastly, stir on high for 1 minute, at which point stiff peaks should form.
Step 3: Combine. Pour the condensed milk mixture into the bowl with the whipped cream, then use a rubber spatula to gently fold. Last, fold in the chocolate chips by hand.
Step 4: Freeze. Pour the mixture into a 9×5 bread pan, then place a piece of wax paper or plastic wrap overtop. Place into the freezer for at least 5 hours to allow the ice cream to solidify. Scoop and enjoy!
Tips and tricks
- Melting: This kind of ice cream does melt slightly faster than traditional ice cream. My tip? Don’t let it sit at room temperature for very long, and eat quickly…which really shouldn’t be a problem because it’s THAT good.
- Flavor variations: See below for optional mix-ins besides chocolate chips. If you want to add any sort of extract like mint or almond, use a very small amount and increase to taste.
Tip
Preventing freezer burn: You don’t want the ice cream to come in “contact” with the freezer; otherwise, freezer burn can occur. Simply place a piece of wax paper over the ice cream and press it down with your hands so it’s touching the ice cream, creating a barrier between the ice cream and the freezer.
Mix-ins:
- Crushed oreo cookies
- Crushed freeze-dried strawberries
- M&Ms
- Frozen blueberries
- Caramel sauce
- Peanut butter on its own, or peanut butter chips/cups
Storage
Freezer: This is pretty obvious, right? Simply store the ice cream in the freezer for up to several months. I personally stored mine in the bread pan covered with wax paper, but feel free to transfer it to a freezer-safe container with a sealed lid if you have one.
More easy desserts
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
No Churn Ice Cream
Learn how to make homemade ice cream without an ice cream maker using this No Churn Ice Cream recipe! It uses only 3 ingredients, can be made with a variety of mix-ins and results in a creamy ice cream that tastes like the real deal.
Servings:
Ingredients
- 14 oz. can sweetened condensed milk
- 2 teaspoon vanilla
- ⅛ teaspoon salt
- 2 cups heavy cream cold
- ¾ cup mini chocolate chips (optional)
Instructions
-
Add the sweetened condensed milk, vanilla and salt to a medium bowl. Whisk to combine and set aside.
-
Pour the heavy cream into a large bowl – preferably metal or glass – and use a hand or stand mixer to whisk until stiff peaks form. Beat slowly at first, then increase to medium speed and then high. It should take 6-8 minutes for stiff peaks to form.
-
Pour in the sweetened condensed milk mixture and fold together using a spatula. Continue mixing until completely combined, then add in the chocolate chips (optional) and stir to combine.
-
Transfer the ice cream to the bread pan and smooth out the top. Add plastic wrap or wax paper on top making sure it touches the surface of the ice cream. Place the ice cream in the freezer for at least 5 hours to harden up.
-
Remove from the freezer and scoop ice cream into bowls. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 40g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 127mg | Potassium: 242mg | Fiber: 0.5g | Sugar: 39g | Vitamin A: 1045IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 0.4mg
