No-Churn Ice Cream

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Don’t have an ice cream maker but still crave a cool sweet treat? This no-churn ice cream comes together quickly with just four ingredients.

My family absolutely loves ice cream, which means we have to keep it on hand year-round.

It works out well for us because I love to make ice cream, from rocky road ice cream in the summer to spiced cranberry ice cream in the winter.

What I don’t love is remembering to chill the ice cream machine base. Fortunately, when the craving hits, I can whip up a batch of no-churn ice cream instead!

I’ll admit that I used to be pretty skeptical of no-churn ice cream. But I’m here to tell you that it is just as smooth, creamy, and delicious as standard ice creams!

Plus, you can’t beat how easy it is to make. With just a handful of ingredients and a mixer, you’re on your way to a crowd-pleasing dessert.

Ingredients for no-churn ice cream

You’ll need:

Heavy cream – Also known as heavy whipping cream, this makes the ice cream wonderfully light and creamy.

Do not substitute frozen whipped topping.

Sweetened condensed milk – Not to be confused with evaporated milk, sweetened condensed milk is thick and rich. It can be found in the baking aisle. 

You’ll need 1 14-ounce can.

Vanilla – I always recommend using pure vanilla extract for the best flavor.

However, keep in mind that the vanilla will tint the ice cream a little bit. If you want a whiter vanilla ice cream, use clear vanilla extract.

Salt – Add just a pinch of salt to enhance the other flavors.

How to make this recipe

Set aside ice cream containers.

In a large bowl, stir together the sweetened condensed milk, vanilla, and salt until blended. Depending on the color of your extract, the mixture will be a caramel color.

In another bowl, beat the heavy cream to stiff peaks.

Fold the whipped cream into condensed milk mixture. 

To fold, use a silicone spatula to gently pull from the sides and bottom, then fold up toward the middle of the bowl.

Repeat until evenly mixed and no streaks remain.

Do not stir vigorously, or you will lose the volume that gives the ice cream its texture.

Once mixed, pour into ice cream containers, place on lids, and freeze for 4-6 hours before serving.

No-churn ice cream is much softer and easier to scoop than churned ice cream, so make sure to not leave it sitting out long!

Recipe suggestions

Because no-churn ice cream is so easy, you can add your favorite ingredients to make other variations!

For chocolate, mix ½ cup cocoa powder to the sweetened condensed milk before folding in the whipped cream.

For strawberry, fold in ? cup mashed strawberries at the end.

You can also add other mix-ins like crushed cookies, chopped nuts, or coffee.

Swap out the vanilla with other extracts like almond extract, lemon extract, or your other favorite flavors.

Storage tips

Store your ice cream in an insulated ice cream container to keep it as fresh as possible.

I like using a 2-quart insulated container, or waxed paper ice cream containers. Make sure it has a well-fitting lid.

Don’t keep your ice cream in a loaf pan, unless you plan to serve it all immediately. Ice crystals can easily form when using a loaf pan and plastic wrap, leading to an unsatisfying texture on the ice cream.

The ice cream will keep for about 3 months in the freezer — if it lasts that long!

More ice cream recipes

Looking to dive into the world of churned ice cream? Try these recipes:

• Vanilla Bean Ice Cream
• Chocolate Ice Cream
• Pumpkin Ice Cream
• Strawberry Pretzel Ice Cream

Or for another easy frozen dessert that will remind you of a certain theme park, make a boozy Dole Whip at home!