Easy No-Churn Homemade Ice Cream Recipe

Easy No-Churn Homemade Ice Cream Recipe

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This recipe provides a base for incredibly easy and creamy no-churn ice cream that doesn’t require a special ice cream maker. The secret is using sweetened condensed milk and whipped heavy cream. You can easily customize the flavors, as shown in the image with strawberry and vanilla variations.

Ingredients (Base Recipe – Makes approximately 1 quart):

  • 2 cups heavy cream, cold
  • 1 (14 ounce) can sweetened condensed milk  
  • 1 teaspoon vanilla extract (for vanilla base)
  • Pinch of salt

For Strawberry Ice Cream (Variation):

  • Base recipe ingredients
  • 1 cup fresh strawberries, hulled and pureed (you may want to strain for a smoother texture if desired)
  • Optional: A few drops of red food coloring for a more vibrant color

For Vanilla Ice Cream (Variation):

  • Base recipe ingredients
  • 2 teaspoons vanilla extract (instead of 1)

Instructions:

For the Base Recipe:

  1. Whip the Heavy Cream: In a large, chilled bowl, using an electric mixer (handheld or stand mixer), beat the cold heavy cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes. Be careful not to over-whip.
  2. Combine Ingredients: Gently fold in the sweetened condensed milk, vanilla extract (for the vanilla base), and salt into the whipped cream until just combined and smooth. Do not overmix, as this can deflate the cream.

For Strawberry Ice Cream:

  1. Follow the base recipe steps.
  2. Add Strawberry Puree: Gently fold in the strawberry puree (and food coloring, if using) into the whipped cream and sweetened condensed milk mixture until evenly distributed.

For Vanilla Ice Cream:

  1. Follow the base recipe steps.
  2. Adjust Vanilla: Use 2 teaspoons of vanilla extract instead of 1.

Freezing the Ice Cream (for both flavors):

  1. Transfer to Container: Pour the ice cream mixture into a freezer-safe container (as shown in the image, a loaf pan or a plastic container works well).
  2. Freeze: Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm enough to scoop.

Serving:

  1. Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.
  2. Scoop and enjoy!

Tips and Notes:

  • Cold Ingredients: Make sure your heavy cream and bowl are cold for the best whipping results.
  • Puree Consistency: For strawberry ice cream, you can adjust the texture by straining the puree to remove seeds if desired.  
  • Flavor Variations: This no-churn base is incredibly versatile! You can add other pureed fruits, melted chocolate, cocoa powder, crushed cookies, nuts, caramel swirls, etc., to create endless flavor combinations. Fold in any solid additions after the base is mixed.
  • Freezing Time: The exact freezing time will depend on your freezer. It needs to be solid enough to scoop.
  • Storage: Store leftover ice cream in an airtight container in the freezer.

Enjoy your easy and delicious homemade ice cream! It’s amazing how simple it is to make without an ice cream maker.

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