Get your scoop on with this Easy No-Churn Ice Cream recipe! Four ingredients, no stress, and endless possibilities make this recipe a sweet and simple way to enjoy homemade ice cream.
This Easy No Churn Ice Cream recipe is the perfect homemade dessert when you want something cold, creamy, and delicious without any special equipment. Made with just a handful of simple ingredients, it whips up in minutes and freezes into a rich, scoopable treat that rivals traditional ice cream. Customize it with your favorite mix-ins like chocolate chips, cookies, fruit, or caramel for endless flavor combinations.
There is nothing like a cold treat on a hot summer day! For more cold treats the whole family will love you have to check out my Frozen Yogurt Bars, Frozen Peanut Butter Pretzel Pie, and Caramel Cashew Ice Cream.
Table of Contents
Why We Love This Homemade Ice Cream
- Kid-friendly and fun to make as a family.
- No ice cream machine or special equipment needed.
- You can customize your ice cream with all of your favorite flavors and mix-ins.
Recipe Ingredients
Sweetened Condensed Milk – Provides sweetness and a creamy base, replacing the custard base used in traditional ice creams. Balance it with the right amount of cream and salt. It’s super important to use sweetened condensed milk, not evaporated milk!
Vanilla Extract – Use a high-quality pure vanilla extract, like Nielsen-Massey, for a richer, more pronounced vanilla taste—you’ll notice the difference!
Heavy Cream – Key to achieving a creamy, fluffy texture. It should be cold before whipping to stiff peaks.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Dairy-Free Option – Replace sweetened condensed milk with vegan sweetened condensed milk and heavy cream with coconut milk. Whip the coconut milk into a meringue-like texture before folding in the rest of the ingredients. Freeze for about 6 hours for creamy, dairy-free ice cream!
Mix-Ins – Customize your ice cream with mix-ins like chunks of cookie dough, crushed pretzels, swirls of caramel or chocolate, chopped nuts, sprinkles, mini marshmallows, dried fruit, or a drizzle of caramel sauce.
How to Make No-Churn Ice Cream
Step 1: In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl with a hand-held mixer, add the cream, vanilla, and salt. Beat on high until stiff peaks form.
Step 2: Using a rubber spatula, gently fold in the sweetened condensed milk and desired mix-ins until no streaks remain.
Step 3: Pour into a freezer-safe container and store in the freezer until firm, about 4 hours.
Delicious Flavor Combinations to Try
Cookies and Cream – Add crushed Oreo cookies for a classic, cookie-filled treat.
Drumstick – Mix in crushed sugar cones, a chocolate salted caramel swirl, and chopped peanuts for a flavor reminiscent of the iconic ice cream cone.
Chunky Monkey Ice Cream – Swirl in peanut butter, mini chocolate chips, and chunks of banana for a sweet and nutty combination.
Strawberry Shortcake – Fold in crushed ladyfingers (or pound cake) and chunks of fresh strawberries for a fruity and indulgent dessert.
S’mores – Add crushed graham crackers, a Nutella swirl, chocolate chunks, and mini marshmallows to bring the campfire favorite to your ice cream bowl.
Mint Chip – Mix in mint extract, a few drops of green food coloring (optional), and mini chocolate chips for a refreshing and chocolaty flavor.
FAQs
Yes, half-and-half can be used in place of heavy cream, but it will result in a less creamy texture and a slightly icier consistency. This is the main difference when making this substitution!
A mixer isn’t strictly necessary, but whisking by hand takes significant effort to whip the cream to stiff peaks. Using a hand mixer is a much easier and quicker alternative.
Storage Information
To STORE, transfer the ice cream to a shallow, freezer-safe container with a tight-fitting lid. For better preservation, cover the surface with plastic wrap before sealing the lid. Place it towards the back of the freezer where the temperature stays consistent.
Homemade ice cream can stay fresh for up to 2 months, but if freezer burn appears, it’s time to toss it. Before serving, let it sit at room temperature for 5–10 minutes to soften for easy scooping. Avoid refreezing once thawed.
More Ice Cream Recipes to Try
Easy No-Churn Ice Cream Recipe
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Ingredients
- 2 1/2 c. heavy whipping cream
- 2 tsp. vanilla extract
- 1/2 tsp. coarse kosher sea salt
- 14 oz can sweetened condensed milk
- desired mix-ins
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl with a hand-held mixer, add the cream, vanilla, and salt. Beat on high until stiff peaks form.
- Using a rubber spatula, gently fold in the sweetened condensed milk and desired mix-ins until no streaks remain.
- Pour into a freezer-safe container and store in the freezer until firm, about 4 hours.
This came out really good, creamy and soft enough to scoop easily.
This was amazingly easy to make and had the perfect flavor. I used regular salt and it came out just fine.
I will be making these as soon as I purchase ingredients and reusable ice containers. It is 90-100 degrees in my area of CA everyday now. I will use my Ninja. I also have a blender, mixer, etc, etc. π Thank you so much. My husband and I will love this. When the grands are allowed to eat sweets, they may never leave my house. π You made my day!
I believe ice cream is for every season, but it’s definitely a must in summer; Enjoy!
Hello, the recipe looks so delicious and easy to make. Can the vanilla extract be substituted with vanilla essence. If so, how much should be added…thank you for the great recipe.
Thank you, it is! I haven’t not tried that, but I am sure it could. I don’t use that a lot, so I would google the ratios for the two. not sure how they compare.