What if Our Food Rhythms told you that you could make rich, creamy, and incredibly delicious ice cream at home without any special equipment? No fancy ice cream maker, no complicated churning, no fuss. It sounds almost too good to be true, but I promise you, it's not! Welcome to the magical world of no-churn ice cream, your new favorite summer project.
I used to think homemade ice cream was a hugeundertaking, reserved for people with lots of gadgets and even more patience. Then I discovered this simple, two-ingredient base, and everything changed. The first time I made it, I was shocked at howsilky and smooth it turned out. It was a game-changer, and I’ve been experimenting with flavors ever since.
This recipe is for anyone who has ever cravedhomemade ice cream but felt intimidated by the process. It's practically foolproof, endlesslycustomizable, and so much fun to make. So, let’s get our freezers ready and dive into the joy of creating our very own ice cream parlor at home.
The Magic No-Churn Base Recipe
The secret to this recipe lies in two key ingredients: sweetened condensed milk and heavy whipping cream. The condensed milk provides the sweetness and creamy texturewithout forming ice crystals, while the whipped cream adds lightness and air.
Together, they create a perfectly scoopable ice cream that freezes beautifully.
Prep Time: 15 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: Makes about 1.5 quarts
Ingredients for the Base:
- 1 (14-ounce)can sweetened condensed milk, chilled
- 2 cups (16ounces) heavy whipping cream, very cold
- 1 tsp vanillaextract
Instructions:
- Prepare your pan: Before you start, place a 9x5-inch loaf pan or a similar freezer-safe container in the freezer to get it nice and cold. This helps the ice cream set faster.
- Whip the cream: Pour the very cold heavy whipping cream into a large bowl or the bowl of a stand mixer. Using a hand mixer or the whisk attachment, whip the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape and the peaks stand straight up. Be careful not to over-whip, or you’ll start to make butter!
- Combine the ingredients: In a separate large bowl, pour in the chilled sweetened condensed milk and the vanilla extract.
- Fold it all together: Gently fold about one cup of the whipped cream into the condensed milk mixture. This lightens it up. Then, add the rest of the whipped cream and continue to fold gently until everything is just combined. The key is to be gentle so you don’t deflate all the air you just whipped into the cream.
- Freeze: Pour the mixture into your chilled loaf pan and smooth the top. Cover it tightly with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
That'sit! You now have a perfect canvas for creating any flavor you can dream of. Let's get to the fun part: the variations!
Five Delicious Flavor Variations
Here are five of my favorite no-churn ice cream flavors. Each one starts with the base recipe above. The mix-ins should be added during the final folding step.
. Classic Chocolate Fudge Ripple
This is a timeless classic for a reason. Creamy vanilla ice cream with thick ribbons of rich chocolate fudge running through it. It's simple, elegant, and always a crowd-pleaser.
● Additional Ingredients: 1/2 cup of your favorite chocolate fudgesauce, warmed slightly so it's pourable.
● How to Make It: Prepare the base ice cream as directed. Pour half of the vanillabase into your chilled loaf pan. Drizzle half of the fudge sauce over the top. Use a knife or a skewer to gently swirl the fudge into the ice cream. Repeat with the remaining ice cream base and fudge sauce. Cover and freeze.
2. Salted Caramel Pretzel Swirl
If you love that sweet and salty combination, this one is for you. The crunchy, salty pretzels are the perfect contrast to the sweet, gooey caramel and creamy ice cream.
● Additional Ingredients: 1/2 cup thick caramel sauce, 1 cup crushedpretzels, 1 tsp flaky sea salt.
● How to Make It: Prepare the base recipe. Pour half of the base into your loaf pan.Drizzle with half of the caramel sauce and sprinkle with half of the crushed pretzels. Gently swirl. Top with the remaining ice cream base, the rest of the caramel, and the remaining pretzels. Sprinkle the flaky sea salt over the top before covering and freezing.
3. Strawberry Cheesecake Swirl
This flavor tastes just like a slice of strawberry cheesecake, but in ice cream form. The tangy cream cheese and sweet strawberry swirls are a heavenly combination.
● Additional Ingredients: 4 oz cream cheese (softened), 1 cup strawberryjam or preserves, 1 cup crushed graham crackers.
● How to Make It: In a small bowl, beat the softened cream cheese until smooth. When you are folding the whipped cream into the condensed milk, gently fold in the cream cheese as well. Pour half of the cheesecake base into your pan. Dollop half of the strawberry jam on top and sprinkle with half of the graham cracker crumbs. Swirl gently. Repeat the layers, cover, and freeze.
4. Mint Chocolate Chunk
Cool,refreshing mint ice cream packed with chunks of dark chocolate. It's a classic flavor that feels extra special when it's homemade.
● Additional Ingredients: 1 tsp peppermint extract (not mint extract,which can taste like spearmint), 1 cup chopped dark chocolate or mini chocolate chips, a few drops of green food coloring (optional).
● How to Make It: Add the peppermint extract to the condensed milk along with thevanilla. If you want that classic green color, add a few drops of food coloring at this stage. Prepare the base as directed. During the final fold, gently stir in the chopped dark chocolate. Pour into your pan, cover, and freeze.
For all the coffee lovers out there! This ice cream has a rich coffee flavor and is loaded with crunchy, buttery toffee bits. It's the perfect afternoon pick-me-up.
● Additional Ingredients: 2 tbsp instant espresso powder, 1 cup crushedtoffee bits (like Heath bars).
● How to Make It: Dissolve the instant espresso powder in the vanilla extract beforeadding it to the sweetened condensed milk. Prepare the base as directed. Gently fold in the crushed toffee bits during the final step. Pour into your pan, cover, and freeze.
Tips for No-Churn Success
● Keep Everything Cold: Your heavy cream, condensed milk, and even your mixing bowl andbeaters should be very cold. This helps the cream whip up beautifully and creates the best texture.
● Don't Over-mix: The most important part of this recipe is to be gentle when foldingthe whipped cream into the base. You want to keep as much air in the mixture as
possible.
● Storage: Store your ice cream in an airtight, freezer-safe container. Toprevent ice crystals from forming on the surface, you can press a piece of plastic wrap directly onto the ice cream before putting the lid on. It will keep for up to 2 weeks.
● Serving: Let the ice cream sit on the counter for 5 to 10 minutes beforescooping. This will soften it just enough to make it easier to serve.
Get Creative and Have Fun!
This no-churn ice cream recipe is more thanjust a recipe; it’s an invitation to play in the kitchen. Once you master the base, the flavorpossibilities are truly endless. Think about your favorite candies, cookies, or fruits, and get creative.
There’s something so rewarding about serving ascoop of ice cream that you made yourself. It's a simple joy, and one that's meant to be shared. I hope thisguide inspires you to start your own no-churn adventure.
What flavor are you going to try first? Our Food Rhythms would love to hear all about your creations inthe comments below.
