No-Churn Ice Cream Recipe

This simple way to make homemade ice cream calls for just 3 ingredients plus any mix-ins you desire and is ready to eat in just a few hours.

Course Dessert

Cuisine American

Keyword no churn ice cream

Prep Time 10

Chill Time 4

Total Time 4 10

Servings

Calories 293kcal

Ingredients

2 cups heavy whipping cream
14 ounces sweetened condensed milk*
1 teaspoon vanilla extract

Instructions

Whip the cream to soft peaks. In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
2 cups heavy whipping cream
Make the ice cream base. In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
14 ounces sweetened condensed milk*, 1 teaspoon vanilla extract
Add mix-ins, if desired. If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
Freeze until firm. Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

Notes

*Note that this recipe only works with sweetened condensed milk. Evaporated milk can NOT be used.

Storage: This ice cream will last for months in the freezer, provided you choose a good storage container with a tight lid to keep it from developing freezer burn.

Nutrition