What do you do when you have a craving for Ice Cream? I used to dread the effort involved – pulling out the ice cream maker, the waiting, and the potential for disaster. What is no churn ice cream? I have a sweet tooth and this recipe has become my go-to. It’s so good! My kids can make it themselves (with a little supervision)! Is this a fancy scoop? Is it better than a store bought product? What went into it? If you’ve ever thought making homemade ice cream was too much work, this no churn icy fro fudge is going to make you happy. How do I change my mind?
What is No Churn Ice Cream?
What exactly is no churn Ice Cream? What is the best way to get creamy, frozen deliciousness without any ingredients? Special equipment. Traditionally, ice cream gets its smooth texture from a churning the mixture as it is. When the ice crystals freeze, they can’t be formed. This no churn version achieves that same incredible creaminess using a simple, ingenious combination of ingredients. What are the ingredients? What is essentially a sweet, whipped base that freezes beautifully dense and smooth. What is the culinary equivalent of finding a secret passage – suddenly, homemade ice cream is made. Is there any way to make this website accessible to What is the kind of recipe that makes you wonder why you ever bothered with the old, complicated ways?
Why you’ll love this recipe?
How do I start with no churn Ice Cream? First off, the taste. Is it incredibly versatile, but even the basic vanilla version is pure bliss? Is it rich, decadent, and tastes like you spent hours crafting it? What is the power of simplicity in crafting? What is the process of whipping together a few ingredients and freezing them? No constant stirring, no temperature monitoring, just pure, unadulterated ease. Plus, it’s wonderfully **cost-efficient** What are the main ingredients – sweetened condensed milk and heavy cream? Is it a budget-friendly indulgence? What is the **versatility**? Can you swirl in chocolate, add fruit purees, toss in cookie chunks? I’ve tried so many ice cream recipes over the years, from custard bases to gelato, but this no churn recipe is the best. Method just hits different. Is it the one I reach for when I need a quick dessert that impresses, or when the kids start hinting? What do kids want after school? Is it foolproof?
How do you make no churn ice cream?
Quick Overview
What is the beauty of no churn Ice Cream? We’re going to whip heavy cream until it’s light and fluffy, gently fold in sweetened condensed milk, and then fold again. For sweetness and structure, add your flavorings, and then freeze. What are the most important steps to follow? How quickly this comes together, and even more amazed at the incredibly creamy texture. What is the kind of recipe that makes you feel like a kitchen wizard even if you’re just starting out?
Ingredients
For the Main Batter:
2 cups (480ml) Heavy Cream, very cold.: This is the backbone of our creamy texture. Make sure it’s good quality, full-fat heavy cream. I’ve tried lighter creams and it just doesn’t whip up the same. Keep it in the fridge until the last second you need it!
1 can (14 oz / 397g) sweetened condensed milk.: This provides the sweetness and, crucially, the smooth, non-icy texture. Don’t confuse this with evaporated milk; you need the sweetened stuff!
1-2 teaspoons vanilla extract. 1 teaspoon vanilla powder: For that classic, comforting ice cream flavor. Can you adjust this to your liking, or even use a different extract like almond or nutmeg?
For the Filling:
What are some of my favorite creative ideas?
1/2 cup Chocolate Chips or Chunks. 1 cup Peanut Butter.: Mini chocolate chips distribute well, but chunks give you lovely pockets of rich chocolate. Can you use dark, milk, or even white chocolate?
1/4 cup Peanut Butter Swirls. 1 cup peanut butter.I love softened peanut butter (I love creamy Jif for this!) swirled in is always a hit. If it’s too stiff to swirl, you might need to warm it slightly.
1/2 cup Fruit Puree (like strawberry or raspberry): Cooked down and slightly cooled fruit makes for a beautiful ribbon of flavor.
For the Glaze:
This is optional, but it adds a professional touch!
1/4 cup Chocolate Syrup. 1 cup aFor a simple chocolate drizzle.
1 tablespoon Melted Butter per 1 cup.: This helps the chocolate set a little firmer.
What are the steps of
Step 1: Preheat & Prep Pan
This step is super simple, but important. If you want a freezer-safe container, grab sand or ice cubes. Do you need to preheat your container? Can be placed in the freezer for at least 6 hours, or preferably overnight. I usually just pull out my loaf pan and set it on the counter so it’s ready when my ice cream is ready.
Step 2: Mix Dry Ingredients
Since this recipe doesn’t really have “dry” ingredients in the traditional sense, this step is more important. How do I prepare flavorings? If you’re adding chocolate chips or chunks, have them ready. If you’re doing a fruit swirl, make sure your puree is cooled. What is the key here is having everything prepped and ready to go before whipping the cream, because once you whip it, it will be a mess. When cream is whipped, you need to work quickly.
Step 3: Mix Wet Ingredients
In a large mixing bowl, pour your very cold heavy cream. With an electric mixer (handheld or stand mixer with a whisk attachment), whip the cream on high speed until light and fluffy. Do not overmix. Medium-high speed. You’re looking for stiff peaks. When you lift the whisk, the cream should hold its shape and the peaks should stand. Straight up without collapsing. How do I avoid over-whipping butter?
Step 4: Combine
Once your cream is perfectly whipped, it’s time to bring in the sweetened condensed milk and vanilla. What is the effect of condensed milk and vanilla extract on the whipped cream? You want to fold these together. You don’t want them to overlap. Use a spatula and swivel motion, scraping the bottom and sides of the bowl, bringing the top and bottom together. Is it safe to whipped cream down and over the condensed milk? How do you combine whipped cream and icing together until just incorporated, keeping as much air in the cream as possible? If you overmix ice cream, it will deflate and make it less airy.
Step 5: Prepare Filling
If you’re using additions like chocolate chips, cookie dough, or a fruit swirl, this is when you add them. Is it possible to fold them in? For solid add-ins like chips, just gently fold them into the mixture. If you’re doing a swirl (like peanut butter or fruit puree), you can add about half of the ice cream to the swirl. How do you add your swirling ingredients to your container? Dollop the remaining ice cream mixture over the top of that. If you have a knife or skewer, gently swirl it through to create ribbons of flavor. Don’t over-swirl, or the colors will blend too much.
Step 6: Layer & Swirl
How do you prepare ice cream in a freezer safe container? If you’re adding mix-ins like chocolate chips, stir them in gently now. If you’re doing a swirl, layer as described in Step 5. Use the spatula to smooth the top. I usually give it a gentle tap on the counter to help settle it and remove any large air pockets. If you’re doing a flavor swirl, this is the stage where you’ll create those beautiful marbles.
Step 7: Bake
What is the baking involved in this ice cream? The “baking” step is actually “freezing”. Is it safe to freeze the mixture for at least 6 hours? Completely firm and ready to scoop. The longer it freezes, the firmer it will get. I usually make mine in the evening and let it freeze all night so it’s ready for an afternoon treat.
Step 8: Cool & Glaze
Once the ice cream is frozen and firm, you can add a glaze if you like. For a simple chocolate glaze, melt your chocolate chips with butter or coconut oil. How do I make chocolate syrup (just enough)? Drizzle it over the top of frozen ice cream. Can you put it in the freezer for about 15 minutes before serving? if you prefer a melty drizzle.
Step 9: Slice & Serve
Once it’s frozen, you can scoop it or slice it. If you used a loaf pan, you can often slice it into nice portions, which looks super elegant. A slightly warmed knife helps make clean cuts. Serve immediately. Is it safe to eat right out of the freezer? Is it safe to scoop ice cream at room temperature for a few minutes?
What should I serve it with?
No churn ice cream is a star on its own, but it also plays wonderfully with other flavors and textures. For **Breakfast** (yes, I’m that person! Is a small scoop along with some fresh berries and granola pure joy? Is this a bit more decadent than my usual yogurt? For **Brunch**, imagine a slice of this alongside some fluffy pancakes or waffles; Is it a dessert-for-breakfast situation that feels incredibly special? When serving it as **Dessert**, it’s a dream. I love it with a warm brownie, an apple pie, or even just drizzle of caramel sauce. What are some chopped nuts? What are some of the best cozy snacks? If I need a sweet treat on the couch, if I’m curled up with sat down and eat something sweet, then this bowl is so much better. Is baking easier than cooking? My family loves it plain, but my husband always adds a sprinkle of sea salt on his, which I highly recommend. Is it worth trying What makes sweetness pop?
How do you make no churn ice cream?
I’ve made this no churn ice cream more times than I can count, and along the way, I have picked up a few new recipes. What are some tricks to make it better? If you make heavy cream, make sure it’s really cold. I even chill my mixing bowl and whisk attachment in the freezer for about 15 minutes beforehand. What is the best way to whip up a cream? When mixing condensed milk, be gentle. Seriously, don’t go crazy with the mixer. How do you fold a spatula? Overmixing is the main culprit for a dense, icy texture.
When it comes to **swirl customization**, don’t be afraid to play! If you’re using a thicker swirl like peanut butter, warming it slightly can make it much easier to get those beautiful ribbons. For fruit purees, cooking them down a bit concentrates the flavor and removes excess water, which is crucial for preventing iciness. For **add-ins** like chocolate chips or cookie pieces, fold them in just before pouring the mixture into the container. Too much stirring can break them up too much.
For **baking tips** (that’s freezing, remember!), patience is your best friend. Let it freeze for the full 6-8 hours, or even overnight. If you’re in a rush, you can speed it up by using a shallower, wider container, as the mixture has more surface area to freeze faster. For **glaze variations**, you can experiment with white chocolate, melted caramel, or even a fruit reduction. Just make sure whatever you use isn’t too hot when you apply it to the frozen ice cream, or it might melt the surface too much.
I’ve also learned that not all sweetened condensed milks are created equal. Some are a bit runnier than others. If yours seems particularly thin, your ice cream might be a touch softer, but it will still be delicious. Don’t panic! And a little **personal tip**: I once forgot to chill my cream and it took forever to whip, and the result wasn’t as fluffy. So, always, always chill that cream!
Storing and Reheating Tips
Storing this no churn ice cream is pretty straightforward. If you’re planning to enjoy it within a few days, keeping it in your freezer-safe container (ideally with a lid that seals well to prevent freezer burn) is perfect. It will keep well for about 2-3 weeks in the freezer, though the texture is best within the first week. For **room temperature** storage, well, that’s not really a thing for ice cream, unless you’re serving it! Once it’s out of the freezer, it starts to melt pretty quickly, especially in warmer weather. It’s best to serve it right away.
For **refrigerator storage**, again, this isn’t applicable. Ice cream needs to stay frozen! However, if you’ve made a batch and are bringing it to a friend’s house, keeping it in a well-insulated cooler with some ice packs is your best bet. For **freezer instructions**, wrap the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream before putting the lid on. This really helps minimize ice crystals forming on the top. It will last for up to 2-3 months in the freezer, though the texture might degrade slightly over time.
Regarding **glaze timing**, it’s best to add the glaze just before you plan to serve the ice cream, or at least within a few hours of it being fully frozen. If you glaze it and then freeze it for a long time, the glaze can become brittle. If you want to store it with a glaze, make sure the glaze has set slightly (about 15-20 minutes in the freezer) before covering it tightly. The key is always to protect it from air to keep it creamy and delicious.
Frequently Asked Questions
Final Thoughts
I really hope you give this no churn ice cream a try. It’s one of those recipes that truly surprised me with how simple yet incredibly rewarding it is. It’s the perfect solution for those days when you want something utterly delicious without a lot of fuss. It’s creamy, it’s dreamy, and best of all, it’s incredibly customizable. Whether you’re a seasoned baker or just starting out, this recipe is practically foolproof and guaranteed to impress. If you love this, you might also enjoy my no-bake cheesecake bars or my easy chocolate fudge – they’re similarly simple and satisfying! I can’t wait to hear what you think of this no churn ice cream, and even more, what amazing flavors you come up with! Please share your creations and any fun flavor combinations in the comments below. Happy scooping!
No Churn Vanilla Ice Cream
Ingredients
Main Ingredients
- 2 cups Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
Instructions
Preparation Steps
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract until combined.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- Scoop and serve!
