Easy No-Churn Ice Cream Recipe
Get your scoop on with this Easy No-Churn Ice Cream! Four ingredients, no stress, and endless possibilities make this recipe a sweet and simple way to enjoy homemade ice cream.
Servings: 6
Calories: 552kcal
Equipment
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.
Notes
-If making a full batch of mint ice cream, add 2 teaspoons of mint extract with the vanilla.
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.
Nutrition
Calories: 552kcal | Carbohydrates: 39g | Protein: 8g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 270mg | Potassium: 342mg | Sugar: 39g | Vitamin A: 1626IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 0.2mg
