No Churn Ice Cream

Published: Apr 24, 2023 by Dina

This No Churn Ice Cream is sweet, rich, and absolutely delicious. Treat yourself to this summer favorite that’s so easy to make, you won’t believe it!

Add a scoop of this tasty ice cream to your favorite pies, like this Homemade Apple Pie and Perfect Peach Pie.

No Churn Ice Cream in a loaf pan with an ice cream scooper and sprinkles and waffle cone nearby.

Table Of Contents

Recipe Details

I love ice cream, and there is nothing better than this rich No Churn Ice Cream on a hot summer day. With this simple recipe, you’ll always have a cold treat on hand to serve to your family.

TASTE: This homemade ice cream is rich and sweet. It has a great vanilla flavor, but you can change it up with other flavors, too.
TEXTURE: Smooth and extra creamy, this No Churn Ice Cream is great for scooping into a cone or making a sundae.
TIME: It takes 10 minutes to prep this dish, then 4 hours to freeze it.
EASE: So simple! I’ll show you how to make perfect ice cream with zero churning that will taste amazing.

What You’ll Need

Ingredients for No Churn Ice Cream: heavy whipping cream, salt, vanilla extract, and sweetened condensed milk.

Ingredient Notes

Heavy whipping cream- I used 40% fat heavy cream for my ice cream so it would be rich and smooth. Lower-fat milks will not work as well.
Sweetened condensed milk- This thick, sweet milk is perfect for getting the right texture and flavor for your ice cream.
Vanilla extract- Use a high-quality pure vanilla for this recipe since it is the main flavor provider.
Salt- This balances the sweetness, enhancing it.

Add-ins and Substitutions

Add fruit- Add bananas, strawberries, peaches, raspberries, pineapple, or other fruit to this No Churn Ice Cream.
Use a different extract- Cut back on the vanilla extract and add some mint, caramel, almond, or lemon extract for a different flavor profile.
Add nuts- Ice cream tastes so good with crunchy nuts, like almonds, cashews, pistachios, or walnuts.
Make it with cookies- Add some crushed Oreos, chocolate chip cookies, shortbread cookies, or graham crackers to the ice cream before it freezes.

How to Make No Churn Ice Cream

Steps to make No Churn Ice Cream: mix the condensed milk, salt, and vanilla together in a bowl.

Mix the heavy cream. Add the heavy cream to a separate large bowl and whip it using an electric hand mixer until stiff peaks form. Then gently fold in the condensed milk mixture.

Pro Tip: If you’re making multiple different flavors, scoop the mixture into smaller bowls and fold in your desired mix-ins.

Steps to make No Churn Ice Cream: mix the heavy cream with an electric mixer until stiff peaks form and then add the condensed milk mixture in.

Freeze. Now transfer the ice cream mixture to a parchment-lined loaf pan and freeze for about 4-6 hours. Then enjoy!

Steps to make No Churn Ice Cream: pour the mixture into a loaf pan with parchment paper and freeze until solid.

Recipe Tips

Use high-fat ingredients- Higher-fat heavy cream and condensed milk are low-moisture dairy ingredients that help your ice cream freeze smooth rather than form ice crystals.
Make sure your vanilla is pure- This is the time to use good quality, pure vanilla extract or vanilla bean paste rather than imitation. You’ll get much better flavor out of it.
Don’t overmix the heavy cream- If you overmix it, the fat molecules start to lump together, curdling your mixture. Only mix it until stiff peaks form.
Separate the flavors- While the ice cream is still liquid, separate it into bowls for each flavor. Add your mix-ins now and then freeze them.

FAQs

What is the difference between no churn and churn ice cream?

The difference between no churn and churn ice cream is that no churn ice cream does not use eggs. Instead, it uses sweetened condensed milk and skips the granulated sugar.

Why is my no churn ice cream icy?

Icy no churn ice cream can be a result of large ice crystals forming while it freezes. This happens if there is too much water in the ice cream or it’s been frozen for too long.

An ice cream scooper copping out some No Churn Ice Cream.

Serving Suggestions

This No Churn Ice Cream is the perfect dessert to serve with other sweet treats. Enjoy it with pies, cakes, cookies, and lots of toppings.

Toppings: Top your ice cream sundaes with caramel sauce, Chocolate Ganache, Chantilly Cream, Raspberry Sauce, fruit, sprinkles, and nuts.
Pies: Add a scoop of this ice cream to Blueberry Pie, Perfect Peach Pie, Homemade Apple Pie, Chocolate Cream Pie, or Cherry Cobbler.
Cakes: Pair this dish with a slice of Chocolate Mousse Cake, Chocolate Lava Cake (Video), Strawberry Bundt Cake, or Tiramisu Cake (VIDEO).
Cookies: Make an ice cream sandwich with some Monster Cookies, Mint Chocolate Chip Cookies, Chewy M&M Cookies, or Soft Snickerdoodle Cookies.

Make This Recipe in Advance

Make ahead: You can make this ice cream days or weeks ahead of time since it can be stored in the freezer until serving.

Storing: Store the No Churn Ice Cream in a tightly lidded container in the freezer to ward off freezer burn. It can last for about a month. After a while, it begins to get grainy, so don’t freeze it too long.

Freeze: Freeze the ice cream mixture for 4-6 hours to solidify. Afterward, it can keep in the freezer for about a month.

More Delicious Desserts!

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Full Recipe Instructions

This No Churn Ice Cream is sweet, rich, and absolutely delicious. Treat yourself to this summer favorite that’s so easy to make, you won’t believe it!

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Freeze time: 4 hours

Servings: 10

Calories: 331kcal

Instructions

In a medium-sized mixing bowl, combine the sweetened condensed milk with vanilla extract, and a pinch of salt. Then set aside.
Add the heavy cream into a separate large bowl and whip it using an electric hand mixer until stiff peaks form.
Then gently fold in the sweetened condensed milk and vanilla into the whipped cream.
If making multiple different flavors, scoop the mixture into smaller bowls and fold in your desired mix-ins, like bananas, chocolate chips, berries, nuts, caramel, or cookies.
Now transfer the ice cream mixture to a parchment-lined loaf pan.
Freeze for about 4-6 hours and enjoy!

Notes

- Use high-fat ingredients- Higher-fat heavy cream and condensed milk are low-moisture dairy ingredients that help your ice cream freeze smooth rather than form ice crystals.

- Make sure your vanilla is pure- This is the time to use good quality, pure vanilla extract or vanilla bean paste rather than imitation. You’ll get much better flavor out of it.

- Don’t overmix the heavy cream- If you overmix it, the fat molecules start to lump together, curdling your mixture. Only mix it until stiff peaks form.

- Separate the flavors- While the ice cream is still liquid, separate it into bowls for each flavor. Add your mix-ins now and then freeze them.

Nutrition

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

No Churn Ice Cream – Simply Home Cooked