This recipe for No-Churn Ice Cream proves you can have delicious, creamy ice cream without an ice cream maker! Made with just three ingredients and endless options for flavorings, this no churn ice cream recipe will be a summer staple!

Bowl of ice cream next to loaf pan of no-churn ice cream.

When it comes to dessert, I have two weaknesses; peanut butter cups and ice cream. Both are my absolute favorite dessert recipes and both can easily be made at home.

In fact, you don't even need an ice cream maker to make rich, creamy homemade ice cream! This recipe for No-Churn ice cream proves that homemade ice cream is one of the EASIEST (and tastiest) dessert recipes to make!

Reasons to Love No-Churn Ice Cream

No Ice Cream Maker Needed. While I love my recipe for homemade vanilla ice cream, no churn ice cream comes together without any special equipment and can be made quickly whenever the craving strikes.
The Easiest Ice Cream Recipe. Mix, fold, freeze. Easy-peasy and insanely delicious.
Quality Control. Just like making brownies or fudgesicles, making this no-churn ice cream allows you to leave the preservatives on the shelf and instead enjoy creamy ice cream with freshly whipped cream.
Endless Variations. This recipe for no-churn ice cream is a classic vanilla base. It can be flavored in endless ways or simply served as with hot fudge and whipped cream for one outrageously good ice cream sundae.

3 Key Ingredients

No-churn ice cream is not only easier to make than traditional ice cream, but it also only requires 3 ingredients and is egg-free. Be sure to use quality heavy whipping cream and pure vanilla extract for the best results.

Ingredients for no churn ice cream on counter.

How to Make No Churn Ice Cream

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Prepare a Loaf Pan

Line a 9x5 freezer-safe loaf pan with parchment paper and place it into the freezer while you prepare the ice cream. The parchment paper will help prevent the ice cream from sticking to the pan and freezing the pan prior to adding the ice cream mixture, will help the ice cream set up quickly.

Whip Heavy Whipping Cream

use a hand mixer or a stand mixer to whip the cream until soft, yet stiff peaks form. You will know the cream is ready when the cream holds its shape. But be careful not to overwhip or you will end up with butter.

Fold Whipped Cream into Sweetened Condensed Milk

The secret to creating that same light and creamy consistency without an ice cream maker is heavy whipping cream. By folding freshly whipped cream into the sweetened condensed milk, we naturally incorporate air into the ice cream, without the need for an expensive piece of equipment. You want to slowly and carefully incorporate the two mixtures together so the whipped cream stays light and aerated.

Large mixing bowl with whipped cream folded into sweetened condensed milk.

Freeze Until Set

Transfer the ice cream mixture to the prepared loaf pan. Cover with plastic wrap and place the ice cream into the freezer until set. This typically takes about 4 hours.

Homemade Ice Cream In loaf pan lined with parchment paper.

∗Flavor Options for No Churn Ice Cream ∗

Use your imagination to flavor your no-churn ice cream the way you like and swirl in toppings to your heart's content. Below are a few of my favorite options.

Cookies and Cream: Add up to 1 cup of broken sandwich cookies into the ice cream base before freezing.
Smores: Add ¼ cup of graham cracker crumbs, ¼ cup of mini marshmallows, and ⅓ cup of chocolate chips to the ice cream base before freezing.
Candy-Flavored: Fold up to 1 cup of your favorite candy, like M&Ms, Reese's Pieces, broken-up candy bars, or gummy bears into the ice cream base before freezing.
Fruit-Flavored: Add up to 1 cup of chopped fresh strawberries, blueberries, or pitted, chopped cherries to the ice cream base before freezing.
Peanut Butter: Gently swirl up to ½ cup of peanut butter into the ice cream base before freezing.

Vanilla No-Churn ice cream scooped out into dish next to ice cream cones.

Storing No Churn Ice Cream

To prevent ice crystals from forming, place a layer of plastic wrap directly over the ice cream and then top with a lid or layer of foil. Homemade no-churn ice cream will keep for 2 months in the freezer, however, I find the flavor is best enjoyed within 1 month.

Serving Suggestions

Use this no-churn ice cream to make Homemade Drumstick Ice Cream Cones or an ice cream sundae topped with chocolate syrup, hot fudge sauce, and/or homemade whipped cream. Or top one of the following desserts with a scoop of no-churn ice cream for the ultimate dessert.

If you enjoyed this simple recipe for No-Churn Ice Cream, I would love for you to leave a comment and review below.

No-Churn Ice Cream

Made with just 3 base ingredients, this no churn ice cream recipe allows you to enjoy homemade ice cream without an ice cream maker!

5 from 12 votes

Print Pin Rate

Prep Time: 10

Chilling: 4

Total Time: 4 10

Servings:

Calories: 244kcal

Author: Kristen Chidsey

Ingredients

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

Instructions

Line a 9x5 loaf pan with parchment paper. Place in the freezer while you prepare the ice cream.
In a large bowl, whisk the vanilla into the sweetened condensed milk and set aside.
In a separate large bowl, use a hand mixer or a stand mixer to whip the cream until soft peaks occur, being careful not to overwhip. The cream will be done when you pull the beaters out and the cream forms soft peaks that stand up and slowly fall down.
Using a spatula, gently fold the whipped cream into the sweetened condensed milk mixture. You want to slowly and carefully incorporate the two mixtures together so the whipped cream stays light and aerated.
If desired, gently fold in up to 1 cup of mix-ins to the mixture now.
Pour into prepared pan, cover with plastic wrap and freeze at least 4 hours or overnight.

Notes

Mix-Ins: To add a mix-in to your No-Churn Ice Cream, simply fold in ½ cup to 1 cup of additional toppings or ingredients to your ice cream mixture right before freezing.

Storage: To prevent ice crystals from forming, place a layer of plastic wrap directly over the ice cream and then top with a lid or layer of foil. Homemade no-churn ice cream will keep for 2 months in the freezer, however, I find the flavor is best enjoyed within 1 month.

Sweetened Condensed Milk: Be sure to use sweetened condensed milk, not evaporated milk. Any fat percentage works for this ice cream recipe.

Nutrition

Course Dessert

Cuisine American

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

Comments

5 from 12 votes (5 ratings without comment)