This recipe provides instructions for making two popular flavors of easy no-churn ice cream: strawberry and vanilla. No ice cream maker is required! These recipes rely on sweetened condensed milk and whipped cream to create a smooth and creamy texture that freezes beautifully. You can easily adapt this base recipe for other flavors as well.
Ingredients:
For the Vanilla No-Churn Ice Cream:
- 2 cups heavy cream, cold
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
For the Strawberry No-Churn Ice Cream:
- 2 cups heavy cream, cold
- 1 (14 ounce) can sweetened condensed milk
- 1 cup fresh strawberries, hulled and pureed (or finely chopped)
- Optional: A few drops of red food coloring (for a more vibrant pink)
Instructions:
General Instructions for Both Flavors:
- Whip the Cream: In a large, chilled bowl, using an electric mixer (handheld or stand mixer), beat the cold heavy cream until stiff peaks form. This will take several minutes. Ensure you don’t overwhip into butter.
- Combine with Sweetened Condensed Milk: Gently fold in the sweetened condensed milk into the whipped cream until just combined. Be careful not to deflate the whipped cream too much.
Specific Instructions for Each Flavor:
Vanilla:
- Add Vanilla Extract: Stir in the vanilla extract until evenly distributed.
- Freeze: Pour the vanilla ice cream mixture into a freezer-safe container (as shown in the image). Cover with a lid or plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or preferably overnight, until solid.
Strawberry:
- Prepare Strawberries: Hull and puree the fresh strawberries using a blender or food processor. If you prefer a chunkier texture, you can finely chop the strawberries instead.
- Fold in Strawberries: Gently fold the strawberry puree (or chopped strawberries) into the whipped cream and sweetened condensed milk mixture until evenly distributed. If desired, add a few drops of red food coloring for a more vibrant pink color and gently swirl it in.
- Freeze: Pour the strawberry ice cream mixture into a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface. Freeze for at least 6 hours, or preferably overnight, until solid.
Serving:
- Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
Tips and Notes:
- Cold Ingredients: Make sure your heavy cream and bowl are well-chilled for the best whipping results.
- Don’t Overmix: Overmixing after adding the sweetened condensed milk can deflate the mixture, resulting in a less airy ice cream.
- Flavor Variations: This no-churn base can be adapted to create many other flavors by folding in ingredients like melted chocolate, cocoa powder, crushed cookies, fruit pieces, extracts, or nut butters.
- Storage: Homemade no-churn ice cream is best enjoyed within a couple of weeks for optimal texture.
- Preventing Ice Crystals: Pressing plastic wrap onto the surface of the ice cream helps minimize ice crystal formation.
Enjoy your easy and delicious homemade no-churn ice cream! You can make both vanilla and strawberry (as pictured) or choose your favorite flavor.