This No-Churn Homemade Ice Cream Duo is a celebration of simplicity and indulgence. With just a few ingredients and no fancy equipment, you can create creamy, scoopable ice cream in your own kitchen. The pink batch is a vibrant strawberry blend—sweet, fruity, and refreshing—while the white version is a classic vanilla base, rich and velvety with a hint of floral sweetness.
The magic of this recipe lies in the whipped cream and condensed milk base. Whipping the cream introduces air, giving the ice cream its light texture, while the condensed milk adds sweetness and body without the need for churning. The flavors are customizable, and the process is so easy it feels like culinary alchemy: pour, mix, freeze, and scoop.
Perfect for summer days, celebrations, or midnight cravings, this recipe is also ideal for experimenting with flavors—mango, chocolate, coconut, or even saffron-cardamom. Serve in bowls, cones, or layered into parfaits. It’s a freezer-friendly treat that never fails to impress.
🧾 INGREDIENTS:
Base (for each flavor):
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
For strawberry ice cream:
- 1 cup fresh or frozen strawberries
- 2 tbsp sugar (optional, depending on sweetness of berries)
- 1 tsp lemon juice
For vanilla ice cream:
- 1 additional tsp vanilla extract (for deeper flavor)
- Optional: ½ tsp almond extract or a pinch of salt
🥣 INSTRUCTIONS:
1. Prepare the strawberry puree:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly—about 5–7 minutes. Let cool, then blend into a smooth puree. Chill before using.
2. Whip the cream:
In a large bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. This takes about 3–4 minutes. The cream should be fluffy and hold its shape.
3. Make the vanilla base:
In a separate bowl, mix the sweetened condensed milk with vanilla extract (and almond extract or salt if using). Gently fold this mixture into the whipped cream using a spatula. Do not overmix—just enough to combine.
4. Divide and flavor:
Split the base into two portions.
- For vanilla: Leave one portion as is.
- For strawberry: Fold the chilled strawberry puree into the second portion until evenly combined.
5. Freeze:
Pour each flavored mixture into separate containers. Smooth the tops and cover with lids or plastic wrap. Freeze for at least 6 hours, preferably overnight.
6. Serve:
Once frozen, scoop into bowls or cones. The texture should be creamy and scoopable. Garnish with fresh fruit, chocolate drizzle, or crushed nuts if desired.
🍽 SERVING NOTES:
- Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.
- Store in airtight containers to prevent freezer burn.
- Add mix-ins like chocolate chips, cookie crumbs, or fruit chunks before freezing for variety.